Name: Prawn Pakora (Jhinga Pakora)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 300 grams prawn (shells removed, washed, deveined, chopped); 1 tsp vinegar; 1 tsp ginger-garlic paste; Salt to taste; 1 tsp turmeric powder; 1 tsp red chili powder; 1 tsp coriander powder; 1 tsp cumin powder; ¼ tsp carom seeds (ajwain); 2 tsp green chilies (finely chopped); 2 tbsp coriander leaves (finely chopped); ¼ cup onion (finely sliced); 2 tbsp gram flour (besan); 2 tbsp rice flour; Cooking oil as required for deep frying

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Prawn pakora is made with fresh prawns, chopped and mixed with onions, coriander leaves, ginger, garlic and a whole lot of spices. Coated with a mixture of rice flour and besan, these pakoras are deep fried in oil to a perfect crispy and golden-brown exterior. The process to make prawn (jhinga) pakoras at home is very easy and quick. Read my recipe to learn them.

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KEY TAKEAWAYS

Prawn pakora is a wonderful snack item and very popular among Indians.

Serve it with tomato ketchup, salad, green chutney, yogurt dip, or masala chai.
Prawn pakoras taste juicy, spicy, and savory.
Other similar pakoras are chicken pakora, fish pakora, paneer pakora, aloo pakora, onion pakora, and gobi pakora.

The Ingredients:

300 grams prawn (shells removed, washed, deveined, chopped)
1 tsp vinegar

1 tsp ginger-garlic paste
Salt to taste
1 tsp turmeric powder

1 tsp red chili powder
1 tsp coriander powder
1 tsp cumin powder

¼ tsp carom seeds (ajwain)
2 tsp green chilies (finely chopped)
2 tbsp coriander leaves (finely chopped)

¼ cup onion (finely sliced)
2 tbsp gram flour (besan)
2 tbsp rice flour

Cooking oil as required for deep frying

This recipe came from a street-side bangle seller who recognized me even after a year of meeting together. She called out and insisted I try something her daughter had packed. I was touched. The pakoras tasted extremely delicious. I asked her for the recipe. She giggled and quickly wrote it down on a small piece of paper.

I made it that week. My husband praised its bold flavors, and the boys said it was “market-style yummy.” Now, this is our post-shopping indulgence. That moment reminded me that gestures of warmth from strangers can become part of your family table—lasting far beyond the short conversation that sparked them.

How to Make Prawn Pakora? (Step by Step Guide with Images)

Step 1: In a mixing bowl, take 300 grams of prawn (shells removed, washed, deveined, chopped), 1 tsp of vinegar, 1 tsp of ginger-garlic paste, salt to taste, 1 tsp of turmeric powder, 1 tsp of red chili powder, 1 tsp of coriander powder, 1 tsp of cumin powder, ¼ tsp of carom seeds (ajwain), 2 tsp of green chilies (finely chopped), 2 tbsp of coriander leaves (finely chopped), and ¼ cup of onion (finely sliced).

Step 2: Mix everything very nicely. Cover and keep it aside for 15 minutes to rest.

Step 3: After 15 minutes, remove the cover and add 2 tbsp of gram flour (besan) and 2 tbsp of rice flour to the prawn mixture.

Step 4: Mix well.

Step 5: At this stage, heat adequate cooking oil in a kadai. While the oil heats up, make small balls of the prawn mixture.

Step 6: Put as many prawn pakoras the kadai can accommodate.

Step 7: Flip and fry them for 4 to 5 minutes on a medium flame. Remove them when they turn golden brown.

Step 8: Your tasty and spicy prawn pakoras are ready. Transfer them to a serving tray, garnish with a few chopped coriander leaves and enjoy them hot with any chutney or ketchup.