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| Main Ingredients | Tiger prawns, Semolina (rawa) |
| Cuisine | Indian |
| Course | Snacks and Starters |
| Prep Time | 51-60 minutes |
| Cook time | 11-15 minutes |
| Serve | 4 |
| Taste | Tangy |
| Level of Cooking | Easy |
| Others | Non Veg |
Ingredients
- 16-20 tiger prawns, shelled and deveined
- 3/4 cup semolina (rawa)
- 1/4 teaspoon turmeric powder
- Salt to taste
- 1 tablespoon lemon juice
- 1 1/4 teaspoons red chilli powder
- 1/2 teaspoon coriander powder
- 1/2 cumin powder
- 1/4 teaspoon garam masala powder
- 1 tablespoon ginger-garlic paste
- 1/4 cup rice flour
- 1 tablespoon chopped fresh coriander leaves +to garnish
- Oil to deep fry
- Chaat masala to sprinkle
Method
- Take prawns in a bowl, add turmeric powder, salt, lemon juice, ¾ teaspoon red chilli powder, coriander powder, cumin powder, garam masala powder and ginger-garlic paste, mix well and set aside to marinate for 35-40 minutes.
- Mix together semolina, rice flour, salt, remaining red chilli powder and coriander leaves on a plate. Coat the prawns with this mixture and keep them on a plate.
- Heat sufficient oil in a kadai. Slide the prawns into hot oil and deep-fry till golden brown. Drain on absorbent paper.
- Keep the prawns on a serving plate and sprinkle chaat masala over them, Garnish with coriander leaves and serve hot with green chutney.
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