Jhinga jalpari

4 servings

Ingredients

Quantity Ingredient
20 Jumbo prawns
4 tablespoons Lime juice; (60 ml)
2 tablespoons Salt; (30 g)
4 tablespoons Ginger-garlic paste; (60 g)
2 tablespoons Black cumin seeds; (30 g)
2 tablespoons Yellow chilli powder; (30 g)
8 teaspoons Cornflour; (40 g)
Oil
150 grams Cheese; grated
A few strands saffron
1 Egg
30 grams Coriander leaves; chopped
1 teaspoon Chaat masala powder; (5 g)
1 Lemon; juice of

Directions

FOR THE FILLING

FOR THE GARNISH

CLEAN, shell and devein the prawns, keeping the tail intact. Make a small slit along the back of each prawn and marinate with lime juice and salt.

Apply ginger-garlic paste and sprinkle black cumin on top. Keep aside for five minutes and sprinkle yellow chilli powder.

Mix grated cheese, saffron, egg and coriander leaves. Stuff each prawn with a little of the filling. Roll in cornflour and insert wooden sticks through the tail to hold shape.

Heat oil in a kadai and deep fry the prepared prawns on medium heat till done. Sprinkle chaat masala and a little lime juice.

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