Prawn Dangar

Ingredients 

• 1 cup prawns, peeled, deveined and chopped
• 1 tablespoon oil + to deep fry
• 1 medium onion, finely chopped
• 1 tablespoon ginger-garlic-green chilli-coriander leaves paste
• 1 medium tomato, finely chopped
• ½ teaspoon coriander powder
• ½ teaspoon cumin powder
• ½ teaspoon garam masala powder
• ½ teaspoon red chilli powder
• Salt to taste
• 1 large potato boiled, peeled, mashed
• ½ cup breadcrumbs
• ¼ cup rice flour
• Mixed salad to serve
• Lemon slices to serve
• Fresh mint sprigs to garnish

Method

1. Heat 1 tbsp oil in a non-stick pan, add onion and sauté for a minute and add ginger-garlic-green chilli-coriander leaf paste and mix well. Add tomato, mix and sauté on high heat for 1 minute.
2. Add prawns and mix well. Reduce heat, add coriander powder, cumin powder, garam masala powder, red chilli powder and salt, mix well and sauté for 1-2 minutes. Increase the heat and sauté till the moisture evaporates. Switch off the heat, transfer into a bowl and let it cool down to room temperature.
3. After the prawn mixture cools down, add mashed potato and breadcrumbs and mix well.
4. Heat sufficient oil in a shallow non-stick pan. Spread rice flour on a plate.
5. Divide the mixture into equal portions and shape them into medium-thick tikkis. Roll the tikkis in rice flour, shake off extra flour, and keep them in the pan. Shallow-fry them on medium heat, turning sides, for 4-5 minutes or till evenly golden brown on both sides. Drain on an absorbent paper.
6. Transfer tikkis on a serving platter, garnish with fresh mint sprigs and lemon slices and serve hot with mixed salad.