In a mixing bowl, combine gram flour, ground turmeric, ground cumin, chilli powder, baking powder, and salt.
Add minced garlic, grated ginger, chopped onion, and chopped fresh coriander to the bowl.
Gradually add water to the mixture, stirring continuously, until you achieve a smooth batter consistency.
Fold in the peeled and deveined prawns, ensuring they are well coated with the batter.
Allow the batter to rest for 30 minutes to allow the flavours to meld.
Heat vegetable oil in a deep frying pan over medium heat.
Once the oil is hot, carefully drop spoonfuls of the prawn and batter mixture into the hot oil.
Fry the pakoras until they turn golden brown and crispy, about 3-4 minutes per side.
Remove the pakoras from the oil using a slotted spoon and drain excess oil on kitchen paper.
Serve hot with your favourite dipping sauce or chutney.
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