Friday, November 22, 2024

Onion Pakoras & Prawns in Coriander and Coconut

ONION PAKORAS

INGREDIENTS:

1 large sized onion cut into thin strips

Salt

Half tsp of haldi powder

Half tsp of coriander – dhania powder

Half tsp of roasted jeera powder

Half tsp of red chillie powder

1 cup of besan

2 tbsps of rice flour

Onion Pakora

For the onion pakoras you need not use the batter used for other pakoras. For this – mix all the ingredients in a large mixing bowl and add 4 tbsps of water and mix very well. You could also add 2 pinches of sodi bi carb. Mix well and drop small portions in hot oil. Fry few pakoras at a time. Turn over once or twice and fry on medium heat till crispy and golden brown.

 PRAWNS IN CORIANDER AND COCONUT

INGREDIENTS:

600 gms of jumbo prawns – de-veined but head and tail intact

2 cups of chopped coriander

2 tsp of garlic paste

1 tsp of ginger paste

2 tsbp of tomato paste

1 tsp of green chillie paste

4 tbsps of mustard oil

1 cup of freshly grated coconut

Salt

1 tsp of haldi powder

Prawns in Coriander and Coconut

Take a non-stick pan and mix the prawns and all the ingredients in the pan. Mix well and then place on the fire. First cook on medium heat for 3-4 minutes. And then on low flame, covering with a lid. Cook till the preparation is dry or adjust the gravy as per your requirement. Very little effort to make but is delicious to taste.

Roma Ghosh
Roma Ghosh
Roma Ghosh has recently retired as Associate Professor for Media Studies from an international university. She was with the Times of India as a correspondent for many years. Her passion is cooking and she has been doing recipes and photo shoots for Women's Era for the last 15-odd years.

Related Articles

LEAVE A REPLY

Please enter your comment!
Please enter your name here

- Advertisement -

EDITOR'S CHOICE