How to make Prawn Dangar - SK Khazana -

Prawn dangar are Goan style cutlets – very easy and extremely tasty

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Prawns (प्रॉन/कोलम्बी/झींगा), Oil (ऑइल)

Cuisine : Goan

Course : Snacks and Starters

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Prawn Dangar - SK Khazana

Prawn Dangar - SK Khazana Recipe Card

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Goa's 450 years under Portuguese domination produced a unique, syncretic blend of East and West that is at once exotic and strangely familiar.  The various influences have made the Goan cuisine an interesting blend of tastes as a result of which it has a phenomenal repertoire of both vegetarian and non-vegetarian delicacies.  Though the recipes and techniques of the two major communities – Hindu and Christian – are different but as a rule the cuisine that comes under the umbrella of Goan is simple but chilli hot and spicy. Traditionally the food is cooked on wood fires in clay pots that are fired by the village potter. Though in the modern times, quite a few Goans have had to leave their land in search of greener pastures, they still get homesick for the smoky flavour of the fish curry and rice that get their distinct taste being cooked in crowded sweaty, smoky kitchens in earthenware pots over wood fires.      

Prep Time : 26-30 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Prawn Dangar - SK Khazana Recipe

  • Prawns peeled, deveined and chopped 1 cup

  • Oil 1 tablespo to deep fry

  • Medium onion finely chopped 1

  • Ginger-garlic-green chilli-coriander leaves paste 1 tablespoon

  • Medium tomato finely chopped 1

  • Coriander powder 1/2 teaspoon

  • Cumin powder 1/2 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Salt to taste

  • Large potato boiled, peeled, mashed 1

  • Breadcrumbs 1/2 cup

  • Rice flour 1/4 cup

  • Mixed salad to serve

  • Lemon slices to serve

  • Fresh mint sprigs to garnish

Method

Step 1

Heat 1 tbsp oil in a non-stick pan, add onion and sauté for a minute and add ginger-garlic-green chilli-coriander leaf paste and mix well. Add tomato, mix and sauté on high heat for 1 minute.

Step 2

Add prawns and mix well. Reduce heat, add coriander powder, cumin powder, garam masala powder, red chilli powder and salt, mix well and sauté for 1-2 minutes. Increase the heat and sauté till the moisture evaporates. Switch off heat, transfer into a bowl and let it cool down to room temperature.

Step 3

After prawn mixture cools down, add mashed potato and breadcrumbs and mix well.

Step 4

Heat sufficient oil in a shallow non-stick pan. Spread rice flour in a plate.

Step 5

Divide the mixture into equal portions and shape them into medium thick tikkis. Roll the tikkis in rice flour, shake off extra flour, and keep them in the pan. Shallow-fry them on medium heat, turning sides, for 4-5 minutes or till evenly golden brown on both sides. Drain on an absorbent paper.

Step 6

Transfer tikkis on a serving platter, garnish with fresh mint sprigs and lemon slices and serve hot with mixed salad.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.