Ingredients for Kasoori Jhinga Recipe:
Tiger prawns - 1 kg, deveined and cleaned
Curd - 1 cup, beaten
Besan (gram flour) - 1 cup
Coriander leaves - 2 cups, chopped
Lemon juice - 3 tbsp
Ginger garlic paste - 2 tbsp
White pepper - 2 tsp
Kasoori Methi - 1 tsp
Chaat masala - 1 tsp
Saffron - few strands
Oil, as required
Method for Kasoori Jhinga Recipe:
In a bowl, mix curd with ginger-garlic paste, coriander leaves, white pepper, kasoori methi, saffron strands and salt. Mix well.
Lightly dry roast gram flour and mix it with the marinade.
Add prawns to the marinade and set aside for at least 4 hours.
Cook the prawns on a hot tandoor till done. Brush little oil on prawns while cooking.
Once done sprinkle lemon juice and chaat masala. Serve hot.
Tiger prawns - 1 kg, deveined and cleaned
Curd - 1 cup, beaten
Besan (gram flour) - 1 cup
Coriander leaves - 2 cups, chopped
Lemon juice - 3 tbsp
Ginger garlic paste - 2 tbsp
White pepper - 2 tsp
Kasoori Methi - 1 tsp
Chaat masala - 1 tsp
Saffron - few strands
Oil, as required
Method for Kasoori Jhinga Recipe:
In a bowl, mix curd with ginger-garlic paste, coriander leaves, white pepper, kasoori methi, saffron strands and salt. Mix well.
Lightly dry roast gram flour and mix it with the marinade.
Add prawns to the marinade and set aside for at least 4 hours.
Cook the prawns on a hot tandoor till done. Brush little oil on prawns while cooking.
Once done sprinkle lemon juice and chaat masala. Serve hot.
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