Air-Fried Tandoori Prawns With Masala Naan Recipe

About this recipe

Juicy, medium-spiced prawns marinated in a tangy tandoori masala, served with soft, lightly spiced masala naan. Perfect for a beginner-friendly, quick dinner packed with protein and carbs.

Ingredients

• - Red Chilli
• 500 g Prawns
• 400 g Curd
• - Lemon Juice
• 500 ml Milk
• - Dry Yeast
• 250 G Carom Seeds / Ajwain 250 G
• 135 g Nut Dry Fruit Mix - Tandoori Masala
• 20 g Turmeric Powder
• 10G Salt
• 1 L Borges Borgefrit High-Mufa-Oleic Sunflower Oil
• 500 Gms Buckwheat Flour
• 500 G Sugar
• - Butter

Instructions

1. Step 1: In a bowl, mix the prawns with tandoori masala, whisked curd, ginger-garlic paste, lemon juice, red chili powder, turmeric, and salt. Marinate for 20 minutes.
2. Step 2: Preheat the air fryer to 180°C for 5 minutes. Lightly brush the marinated prawns with oil and air fry them at 180°C for 10 minutes, flipping halfway.
3. Step 3: For the naan, activate the dry yeast in warm water with sugar and let it sit for 5 minutes until frothy.
4. Step 4: In another bowl, mix whole wheat flour, carom seeds, salt, and the activated yeast mixture. Gradually add lukewarm milk to form a soft dough.
5. Step 5: Knead the dough for 5 minutes, cover with a damp cloth, and let it rise for 30 minutes.
6. Step 6: Divide the dough into small balls, roll them into oval shapes, and cook on a heated skillet for 2-3 minutes on each side until lightly browned and puffed.
7. Step 7: Brush the cooked naan with butter before serving.