Tandoori Prawns With Whole Wheat Lachha Paratha Recipe

About this recipe

Juicy, marinated prawns cooked to perfection in a tandoori-style preparation, paired with flaky, whole wheat lachha parathas for a hearty and indulgent dinner.

Ingredients

• 500 g Prawns
• - Lemon Juice
• 500 g Ghee
• Pcs Dhouti Yog Churn
• 20 g Turmeric Powder
• 100 g Coriander Powder
• 50 g Cumin Powder
• 100g Garam Masala
• 200 ml Mustard Oil
• 500 Gms Buckwheat Flour
• 10G Salt
• 200 g Catch Ginger Garlic Paste

Instructions

1. Step 1: In a large bowl, mix hung curd, lemon juice, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, and mustard oil to prepare the marinade.
2. Step 2: Add the cleaned prawns to the marinade and ensure they are evenly coated. Cover and refrigerate for 30 minutes.
3. Step 3: While the prawns are marinating, prepare the dough for lachha paratha. Combine whole wheat flour, 2 tablespoons of ghee, and a pinch of salt in a mixing bowl. Gradually add warm water and knead until the dough is firm yet pliable. Cover and let it rest for 15 minutes.
4. Step 4: Preheat a grill or a stovetop griddle. Arrange the marinated prawns on skewers or grill plates and cook for 8-10 minutes, turning occasionally, until they are cooked through and slightly charred.
5. Step 5: Divide the dough into equal portions and roll each into a thin circle. Spread a small amount of ghee on the rolled dough, fold into a fan-like structure, and then coil it into a round shape. Roll the dough again into a circle.
6. Step 6: Heat a tawa or flat pan and cook the parathas on medium heat, flipping occasionally and applying ghee until golden brown and flaky.
7. Step 7: Serve the tandoori prawns hot with the lachha parathas, accompanied by mint chutney or a side salad.