Alright, let's talk prawns pakora – the ultimate snack you didn't know you needed. If you're into crispy, golden bites that are spicy, juicy, and straight-up addictive, this recipe is about to be your new bestie. Think perfectly tender prawns, dipped in a spiced-up batter, and fried to crunchy, golden perfection. Each bite is a vibe—crispy on the outside, juicy on the inside, and loaded with all the spicy, tangy goodness your taste buds can handle. The key to getting it right? It's all about the marinade. You want those prawns to soak up the flavor party: ginger, garlic, chili, and a squeeze of lemon to add that tangy kick. Toss in some fresh coriander for the ultimate finishing touch. And let's talk batter—it's simple but iconic. Chickpea flour (aka besan) keeps it light and nutty, while a bit of rice flour takes the crispiness up a notch. Coat, fry, and boom—you're in snack heaven. This dish is perfect for literally any occasion. Lazy Netflix nights? Prawns pakora. Impressing your friends with your snack game? Prawns pakora. Craving something salty, spicy, and ridiculously good? You already know. So grab your prawns and get frying—you're about to become the snack MVP.

• 1/2 tsp garam masala
• 1 pinch hing
• Oil
• 1/2 tsp red chili powder
• 1/2 tsp turmeric powder
• 1/2 tspwhole spices-ajwain ajwain
• Salt
• 150 gms besan
• 1 tbsp coriander leaves

• Prawns Pakora is your ticket to crispy, golden happiness with a spicy twist! This fire prawns pakora recipe will have you frying up a storm in no time.
• Start by grabbing 250 grams of prawns—clean, devein, and keep those cute tails intact for that aesthetic vibe. Pat them dry with a paper towel and set them aside.
• In a mixing bowl, toss in 150 grams of gram flour (besan), 1/2 teaspoon each of red chili powder, turmeric powder, garam masala, and ajwain (carom seeds). Add a pinch of asafoetida (hing) because, hello, flavor bomb! Don't forget a pinch of salt (to taste, obvs) and 1 tablespoon of finely chopped coriander leaves to keep it fresh and herby.
• Mix everything up like a pro.
• Gradually pour in water and whisk that dry mix into a thick, smooth batter—think pancake batter but spicier and cooler. It should be thick enough to give each prawn a cozy batter jacket.
• Heat oil in a deep kadai or frying pan on medium heat. Do the classic batter-drop test: if it sizzles and floats, it's fry time, baby!
• Now, dunk those prawns into the batter like they're heading to a spa and slide them carefully into the hot oil. Pro tip: fry in batches so the prawns don't bump elbows in the oil jacuzzi.
• Let these golden delights sizzle for 3-4 minutes on each side until they're crispy perfection. Use a slotted spoon to rescue them from the oil and let them chill on a paper towel to ditch any excess grease.
• Serve your prawns pakora hot, crispy, and with a sidekick of mint chutney or classic ketchup. Boom, you just mastered the recipe of prawns pakora—your snack game is officially on fleek!