12 Prawns, king-size, cleaned
1 1/2 tsp (9 g) Ginger (adrak) paste
2 tsp (12 g) Garlic (lasan) paste
2 tbsp (30 ml) 1 fl oz Lemon (nimbu) juice
1 cup (200 g) 7 oz Yoghurt (dahi)
2 tbsp (20 g) Gram flour (besan)
Salt to taste
1 tsp (3 g) Carom (ajwain) seeds
1 tsp (2 g) Red chilli powder
1 tsp (2 g) Garam masala
1/2 tsp (1 g) Turmeric (haldi) powder
Vegetable oil for basting Chaat masala to taste
1 1/2 tsp (9 g) Ginger (adrak) paste
2 tsp (12 g) Garlic (lasan) paste
2 tbsp (30 ml) 1 fl oz Lemon (nimbu) juice
1 cup (200 g) 7 oz Yoghurt (dahi)
2 tbsp (20 g) Gram flour (besan)
Salt to taste
1 tsp (3 g) Carom (ajwain) seeds
1 tsp (2 g) Red chilli powder
1 tsp (2 g) Garam masala
1/2 tsp (1 g) Turmeric (haldi) powder
Vegetable oil for basting Chaat masala to taste
method
1. Mix ginger-garlic pastes and 1 tbsp lemon juice together; rub into the prawns and keep aside.
2. Whisk together yoghurt, gram flour, salt, carom seeds, red chilli powder, garam masala, and turmeric powder into a smooth paste. Marinate the prawns in the paste for at least 2 hours.
3. Skewer the prawns gently and cook in a preheated 150°C (300°F) oven / tandoor / grill / for about 12-15 minutes or till almost done.
4. Hang the skewers for 3 - 5 minutes to allow the excess marinade to drip off. Baste with oil and roast again for 3 - 5 minutes or till golden brown. Remove.
5. Sprinkle chaat masala and remaining lemon juice. Serve hot with a salad of your choice.
2. Whisk together yoghurt, gram flour, salt, carom seeds, red chilli powder, garam masala, and turmeric powder into a smooth paste. Marinate the prawns in the paste for at least 2 hours.
3. Skewer the prawns gently and cook in a preheated 150°C (300°F) oven / tandoor / grill / for about 12-15 minutes or till almost done.
4. Hang the skewers for 3 - 5 minutes to allow the excess marinade to drip off. Baste with oil and roast again for 3 - 5 minutes or till golden brown. Remove.
5. Sprinkle chaat masala and remaining lemon juice. Serve hot with a salad of your choice.
serving amount
serves: 4
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