PRAWN BALLS

Ingredients

• Prawn, small size – 20 to 25
• Potato, boiled and smashed – 1 large size
• Onion, chopped – 2 medium size
• Ginger-garlic paste – 1 tsp
• Green chillies, chopped – 1 tsp
• Coriander leaves, chopped – 2 tsp
• Turmeric powder – ½ tsp
• Red chilli powder – 1 tsp
• Coriander powder – 1 tsp
• Cumin powder – 1 tsp
• Garam masala powder – 1 tsp
• Chaat masala powder – ½ tsp
• Salt – to taste
• Oil – as required for deep fry
• Corn flour – 2 tsp
• All-purpose flour – 2 tsp
• Bread crumbs – as required
• Baking powder – a pinch of
• Egg - 1
• Poppy seeds – ½ tsp

Method

For batter, in a mixing bowl, combine corn flour, all-purpose flour, baking powder and salt. Add beaten egg, poppy seeds and water. Stir it well and make a medium thin smooth batter.

Heat oil in pan. Fry the prawns for 2 to 3 mins with a little bit of turmeric powder and salt. Add chopped onion and ginger garlic paste. Fry till golden brown. Add turmeric powder, salt, red chilli powder, coriander & cumin powder, garam masala powder. Add a liitle bit of water and cook it till it becomes dry. Keep aside.

Take the smashed potato in a large bowl. Add the chopped coriander leaves, chaat masala powder, chopped green chillies and the premade prawn masala. Mix it very well. Make equal size of balls from this mixture.

Take bread crumbs in a plate. Coat the balls very carefully with the bread crumbs.

Heat oil for deep fry the ball in kadai. Make sure that the oil is hot enough. Add 2 tsp of hot oil to the batter (it makes the batter smooth & the fry crispier) and mix well. Now dip the coated balls into the batter, then deep fry to the hot oil. Fry the balls till both sides turn golden brown. Drain on paper towels and serve hot with tomato ketchup.