Poricha Konju

Ingredients list for Poricha Konju

• 50-60 small Prawns shelled and de-veined
• 1 tablespoon Curry leaves
• to taste Salt
• 2 Green chillieschopped
• 10-12 Curry leaves
• 8-10 cloves Garlic
• 1/2 teaspoon Carom seeds (ajwain)
• 1 tablespoon Red chilli powder
• 1/2 cup Gram flour (besan)
• 2 tablespoons Rice flour
• 1/4 teaspoon Soda bicarbonate
• to deep fry Oil

Method

1. Wash prawns thoroughly and drain well. Pat dry with an absorbent kitchen towel. Marinate the prawns in lemon juice and salt.
2. Grind green chillies, curry leaves and garlic to a smooth paste. Crush ajwain lightly and mix into the paste along with red chilli powder.
3. Coat the prawns with this paste and set aside in the refrigerator for fifteen to twenty minutes to marinate.
4. Mix besan, rice flour and soda thoroughly and keep aside. Heat sufficient oil in a kadai, roll the marinated prawns in the mixed flour and slide into the hot oil.
5. Turn over and fry till golden brown and crisp. Drain and place on an absorbent paper and serve hot with sauce or chutney of your choice.

Nutrition Info