How to make Prawn Tempura in Pita Pockets

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Hi Tea.

Main Ingredients : Prawns (प्रॉन/कोलम्बी/झींगा), Rice flour (चावल का आटा)

Cuisine : Fusion

Course : Snacks and Starters

For more recipes related to Prawn Tempura in Pita Pockets checkout Citrus Sizzling Prawns, Kala Jhinga, Yeral Varuval, Garlic And Hazelnut Crusted Prawns . You can also find more Snacks and Starters recipes like Murgh-E-Kalmi Paneer Bhurji Cigar - SK Khazana Bhuna Masala Keema Kabab Pomfret Recheado

Prawn Tempura in Pita Pockets

Prawn Tempura in Pita Pockets Recipe Card


Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 26-30 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Prawn Tempura in Pita Pockets Recipe

  • Prawns cleaned and deveined 18-20

  • Rice flour 4 tablespoons

  • Cornflour 4 tablespoons

  • Salt to taste

  • Crushed black peppercorns 1 teaspoon

  • Molaga podi powder 2 tbsps + teaspoons

  • Drinking soda 1 1/2 cups

  • Pita breads 2

  • Ginger-garlic paste 1 tablespoon

  • Green chillies chopped 2

  • Curry leaves 16-18

  • Oil 1 tsp + for deep-frying

  • Iceberg lettuce leaves 5-6

  • Mayonnaise 3 tablespoons

  • Juice of ½ lemon

  • Mustard seeds 1 teaspoon


Step 1

Take prawns in a bowl. Add ginger-garlic paste, ¼ tsp crushed peppercorns, green chillies, salt, 6-7 chopped curry leaves, 1 tbsp molaga podi powder and mix well. Set aside to marinate for 10 minutes.

Step 2

To make tempura batter, combine rice flour, cornflour, salt, ¼ tsp crushed peppercorns, 2 tsps molaga podi powder and drinking soda in a bowl. Whisk well into a smooth batter.

Step 3

Heat sufficient oil in a kadai.

Step 4

Dip marinated prawns in the batter and deep-fry in hot oil till golden and crisp. Drain on absorbent paper.

Step 5

Cut pita breads into halves and slit to make pockets.

Step 6

Finely shred lettuce leaves and place in a bowl. Add salt, remaining crushed peppercorns, 1 tsp molaga podi powder, 1 tbsp mayonnaise and lemon juice and mix well.

Step 7

Heat 1 tsp oil in a non-stick pan. Add mustard seeds and let them crackle. Add remaining curry leaves and 1 tbsp molaga podi powder, mix and add some of the tempering to the remaining mayonnaise. Mix well.

Step 8

Spread the tempered mayonnaise inside pita pockets. Place some lettuce mixture and stuff with 2-3 fried prawns.

Step 9

Place prepared pita pockets on a serving plate. Spread some tempered mayonnaise on the sides and drizzle remaining tempering on top. Sprinkle 1 tsp molaga podi powder on top and serve immediately.

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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 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.