No
of portions 04
Ingredients
Name
of the ingredient
|
Quantity
|
Prawns (Medium sized)
|
25 nos
|
Whole masoor
|
300 gms
|
Ginger garlic paste
|
2 tbsp
|
Green chilly paste
|
1 tsp
|
Coriander leaves
|
1tbsp
|
Garam
Masala
Saunf
|
1 tsp
|
Cumin seeds (jeera)
|
½ tsp
|
Coriander seeds
|
½ tsp
|
Cinnamon
|
2 sticks
|
Black
cardamom
|
2 nos
|
Cloves (lavang)
|
½ tsp
|
Black
pepper
|
½ tsp
|
Besan
|
1 tbsp
|
Salt
|
Totaste
|
Oil
|
To deep fry
|
Method
1.
Wash
and clean the prawns. Marinade with salt, ginger garlic and green chilly paste and
keep aside for half an hour.
2.
Soak
the masoor overnight (at least 8 hours). Drain off the water and pass through a
mixer and grind it until course (not fine)
3.
Dry
roast the above mentioned garam masalas (without oil and make a fine powder.
4.
Mix
besan and salt with the ground masoor and add the garam masala powder to it. Hus
a very thick and course batter would be formed.
5.
Take
small portion in your hand, make a well in the centre, put each prawn in the
well and cover it by getting the sides on top and making sure that each prawn
is well covered with the batter.
6.
Heat
the oil and deep fry on a medium flame until the prawns are cooked. Remove from
oil and drain off the excess oil on a tissue paper.
7.
Serve
hot garnished with chopped coriander along with tomato ketchup.
Note : This recipe was shown on television (Zee Marathi) and a direct video has been attached to this blog
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