Prawn Dangar Cutlet

. Prawns-250 gms
. Coriander leaves-2 tsp
. Chickpea flour (besan)-1/2 tbsp
. Chilli powder-1/2 tsp
. Salt to taste

. Oil1-2 tbsps
. Medium sized onion – 1
. Green chillies-2 (deseed)
. Turmeric powder-1/4 tsp
. Garam masala powder-1 tsp
. Fresh grated coconut (optional)-1 tbsp
. Semolina (to coat)-2 tbsps

1.Chop up the prawns into really small and even pieces so they can be cooked uniformly.
2.Finely mince the onion, the coriander leaves and the chilli ( de-seed as required depending on spice levels you prefer).
3.In a mixing bowl combine with hand the prawns, onion, coriander leaves, green chilli, turmeric, chilli, garam masala powder and salt.

4.If adding the fresh coconut, add in now. Once thoroughly combined, add in the chickpea flour so you get rid of all the moisture and the prawn mixture starts to hold shape.
5.Coat the palm of your hand with some oil and shape the mixture into flattened round cutlets. The shape tends to be ragged and thats ok.
6.In a pan, heat the oil. When hot, coat the cutlet in the semolina and to the frying pan.
7.Pan-fry on both sides for about 2-3minutes and transfer to kitchen towels to drain off any excess oil. Serve with dipping sauces (ketchup/sriracha/hot chilli garlic sauce work great). You can also use it as a pattie to make sandwiches.


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