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| Main ingredients | Small prawns, Onions, Ginger paste, Garlic paste, Green chillies, Fresh coriander leaves, Red chilli powder, Turmeric powder, Rice flour, Semolina |
| Cuisine | Indian |
| Course | Snacks and starters |
| Prep time | 15-20 minutes |
| Cook time | 10-15 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 2 cups small prawns, cleaned and deveined
- 2 small onions, finely chopped
- 1 teaspoon ginger paste
- 2 teaspoons garlic paste
- 3-4 green chillies, chopped
- 4-5 tablespoons chopped fresh coriander leaves
- ½ teaspoon red chilli powder
- A pinch of turmeric powder
- Salt to taste
- 1½ cups rice flour
- ¼ cup semolina (rawa)
- Oil for deep frying
- Green chutney to serve
Method
- Put prawns in a chopper and chop coarsely. Transfer into a bowl, add onions, ginger paste, garlic paste, green chillies, 2-3 tablespoons coriander leaves, red chilli powder, turmeric powder and salt and mix well.
- Mix rice flour, semolina, remaining coriander leaves and salt in another bowl.
- Dip your palm in some water, take a portion of the prawns mixture and shape it into a ball. Flatten it lightly and shape it into a cutlet. Coat with the rice flour-semolina mixture.
- Heat sufficient oil in a kadai. Gently slide in the cutlets, a few at a time, and deep-fry till golden brown and crisp. Drain on absorbent paper.
- Arrange the cutlets on a serving plate and serve hot with green chutney.
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