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).

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

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

Mix well.

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

Put as many prawn pakoras the kadai can accommodate.

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

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.