Spicy Prawn And Besan Pancakes Recipe

About this recipe

Spicy Prawn and Besan Pancakes are a delightful Indian snack that combines the richness of prawns with the nutty flavor of chickpea flour. These savory pancakes are spiced with turmeric, red chili, and cumin, making them a perfect balance of heat and earthy flavors. Finely chopped onions and green chilies add a fresh crunch, while garlic and coriander bring depth to every bite. Quick to prepare and packed with 14 grams of protein per serving, these pancakes are both nutritious and satisfying. Ideal as a snack or light meal, they can be enjoyed with green chutney or ketchup for an extra zing. Whether you're cooking for family or hosting a small gathering, these prawn pancakes are sure to be a crowd-pleaser. With their crisp texture and aromatic spices, they capture the essence of Indian street food while being easy to make at home.

Ingredients

• 200 g Itc Master Chef Medium Prawns Peeled & Deveined (Frozen)
• 1 pack (500 g) Daily Good Besan / Gram Flour / Chana Besan
• - Onion-250 Gms
• medium Chilli Green Long
• 100 g Garlic - Single Clove
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 20 g Turmeric Powder
• - Red Chilli Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 50 g Puramate Baking Soda
• 200 ml Mustard Oil

Instructions

1. 1. Wash the prawns thoroughly and finely chop them into small pieces for even cooking.
2. 2. In a mixing bowl, combine chickpea flour, turmeric, red chili powder, cumin seeds, and salt.
3. 3. Gradually add water to the bowl while whisking to create a smooth, lump-free batter.
4. 4. Stir in the chopped prawns, onion, green chili, garlic, and coriander leaves into the batter.
5. 5. Sprinkle the baking soda into the mixture and gently fold it in to ensure even distribution.
6. 6. Heat a non-stick skillet over medium heat and lightly grease it with a small amount of oil.
7. 7. Pour a ladleful of the batter onto the skillet, spreading it evenly into a thin pancake shape.
8. 8. Cook the pancake for 3-4 minutes on one side until golden brown and crisp around the edges.
9. 9. Flip the pancake carefully and cook the other side for another 3-4 minutes until fully done.
10. 10. Remove the pancake and repeat the process with the remaining batter, greasing the skillet as needed.
11. 11. Serve the spicy prawn and besan pancakes hot with green chutney or tomato ketchup for dipping.