Prawn bajji is a delicious and flavorful battered fried prawns spiced with a blend of Indian spices. It is crispy from outside and soft juicy from inside. A  perfect party starter to impress your guest.
Prawn Bajji

This prawn bajji is a spiced and delicious fritter prepared with large prawns. They are marinated in simple spices, then dipped in spiced gram flour batter and fried to perfection. These are so delicious afternoon snacks specially during rainy season. It also makes a great appetizer and a perfect side dish with your meal.

It is made with simple and easily available pantry ingredients and cooking them is just a matter of a few minutes. You can serve these delicious prawn fritters with chai or just like that with some sauce or spicy chutney.

This recipe for the prawn fritters is a typical South Indian recipe with lots of flavour and taste. You just can’t stop with one piece! People of all age group love this prawn bajji. In my home this prawn bajji is an all time hit, my hubby and son loves it very much so it’s a regular in home.

Prawn pakora

Vegetable bajji and egg bajji are very common and available in almost all the street food corners but bajji with prawns is something interesting and special.

I would recommend to use medium or large sized prawns. The jumbo prawns wouldn’t be a better choice for making bajji.

WHAT IS A BAJJI?

Bajji is a very popular street food of India. It is very popular and common in Tamil Nadu. You can see delicious bajjis in almost all street tea stalls and street food carts. It is an evening snack which is served along with tea. It is mostly made with vegetables most popularly with raw banana, potato, chilli, onion, cauliflower,  brinjal and boiled egg.

I am a great fan of most of the street foods. Apart from the different bajji available I also love indulging in other street food like fried rice, noodles, chilli chicken and the manchurians.

Eral pakora

INGREDIENTS FOR MAKING PRAWN BAJJI

PRAWN – Large peeled and deveined prawns are used.

OIL – Sunflower oil is used for deep frying the prawn bajji.

SPICES – Pepper, chilli powder is used in prawn marination. In batter spices used are turmeric powder, coriander powder, cumin powder, chilli powder and garam masala powder.

GINGER GARLIC – Ginger garlic paste is used in the recipe.

FLOUR – Mixture if gram flour (chickpea flour) and rice flour is used. Rice flour adds a more crispy outer to the bajji.

LEMON JUICE – Freshly squeezed lemon juice is used in the marination.

BAKING SODA – Baking soda is used to get a fluffy bajji. This is optional, you can omit it if you don’t want to use it.

SALT to taste.

WATER as required for making the batter.

Eral bajji
HOW TO MAKE PRAWN BAJJI

This section shows how to make prawn bajji with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

I made a simple video of prawn bajji for my readers which I have shared below. Please do watch and SUBSCRIBE to my channel if you haven’t yet. It will mean a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!

PRAWN BAJJI VIDEO TUTORIAL

HERE’S A STEP BY STEP PICTORIAL INSTRUCTIONS TO MAKE PRAWN BAJJI:

Peel and devein the prawns. Wash in running water nicely and pat dry with clean kitchen towel.

Peeled, devand cleaned prawns

Add in the prawns in a mixing bowl. To this add in the marination ingredients- crushed pepper, chilli powder, ginger garlic paste, salt to taste and lemon juice.

Mix well to combine and allow it to marinate for few minutes or 30 minutes. 

Prawn marination

In a mixing bowl add in the batter ingredients- gram flour, rice flour, turmeric powder, coriander powder, cumin powder, chilli powder, garam masala powder, salt as required and baking soda. Mix well to combine.

Gram flour spiced mixture

Add water little by little and make a semi-thick batter flowing consistency.

Gram flour batter

Meanwhile heat oil in a pan for deep frying.

Now dip the prawns onto the prepared batter and coat the prawns fully.

Drop in hot oil and fry the prawns in a medium flame until its golden and crisp from outside.

Remove and continue with the remaining prawns.

Serve hot with sauce or chutney of your choice along with fried chilli and onion rings.

Frying prawn bajji

TIPS & TRICKS:
● The most important part in this recipe is the batter consistency. It shouldn’t  be too thick or too watery. It should be flowing consistency.
● Cooking soda is added for to get fluffy bajjis but do not add excess baking soda.
● Rice flour adds more crispness to the bajji.
● While making the batter, add water little at a time to avoid excess water which result in thin runny batter.
● Heat the oil to smaking hot and then reduce the heat before dropping the battered prawns.
● To check the oil temperature, just put a little drop of batter into the hot oil, it should immediately pop up and flood on the top and should not go down the oil.
● Use medium or large sized prawn for making prawn bajji.
● Do not fry the bajji over high flame, otherwise it will end up uncooked inside.

RECIPE CARD

Prawn Bajji (Indian Batter Prawns)

Akum Raj Jamir
Prawn bajji is a delicious and flavorful battered fried prawns spiced with a blend of Indian spices. It is crispy from outside and soft juicy from inside. A  perfect party starter to impress your guest.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Appetizer, Snack, starter
Cuisine Indian, South Indian
Servings 6

Ingredients
  

  • 300 grams large prawns
  • 1-2 cups  oil

For Marination:

  • ¼ teaspoon  pepper crushed
  • ½ teaspoon  chilli powder
  • ½ teaspoon  ginger garlic paste
  • ½ teaspoon  salt to ta
  • 1 teaspoon  lemon juice

For Batter:

  • ½ cup  gram flour (chickpea flour /besan)
  • 2-3 tablespoon  rice flour
  • ½ teaspoon  turmeric powder
  • 1 teaspoon  coriander powder
  • ½ teaspoon  cumin powder
  • ½ teaspoon  chilli powder
  • ¼ teaspoon  garam masala powder
  • ½ teaspoon  salt
  • ¼ teaspoon  baking soda (optional)
  • 120-150 ml water (as required)

Instructions
 

  • Peel and devein the prawns. Wash in running water nicely and pat dry with clean kitchen towel.
  • Add in the prawns in a mixing bowl. To this add in the marination ingredients- crushed pepper, chilli powder, ginger garlic paste, salt to taste and lemon juice. 
  • Mix well to combine and allow it to marinate for few minutes or 30 minutes.
  • In a mixing bowl add in the batter ingredients- gram flour, rice flour, turmeric powder, coriander powder, cumin powder, chilli powder, garam masala powder, salt as required and baking soda. Mix well to combine.
  • Add water little by little and make a semi-thick batter flowing consistency.
  • Meanwhile heat oil in a pan for deep frying.
  • Now dip the prawns onto the prepared batter and coat the prawns fully.
  • Drop in hot oil and fry the prawns in a medium flame until its golden and crisp from outside. 
  • Remove and continue with the remaining prawns.
  • Serve hot with sauce or chutney of your choice along with fried chilli and onion rings.

Video

Notes

  1. The most important part in this recipe is the batter consistency. It shouldn't  be too thick or too watery. It should be flowing consistency.
  2. Cooking soda is added for to get fluffy bajjis but do not add excess baking soda.
  3. Rice flour adds more crispness to the bajji.
  4. While making the batter, add water little at a time to avoid excess water which result in thin runny batter.
  5. Heat the oil to smaking hot and then reduce the heat before dropping the battered prawns.
  6. To check the oil temperature, just put a little drop of batter into the hot oil, it should immediately pop up and flood on the top and should not go down the oil.
  7. Use medium or large sized prawn for making prawn bajji. 
  8. Do not fry the bajji over high flame, otherwise it will end up uncooked inside
Keyword bajji, battered prawns,, eral fry, prawn fritters, prawn fry

Eral fry

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Well, if you make this prawn bajji recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum

Prawn fritters

About Akum Raj Jamir

administrator
Hello Everyone.. I am Akum Raj Jamir. I am a Naga Lady born and bought up from Nagaland. Married to a Tamilian and settled in Chennai now.  I worked in hotel industry for 3 years and later I shifted to corporate sector and worked in US based MNC companies. In January 2014 I was blessed with a baby boy and that it when I decided to quit my job and give me full time for him as well as the home. Now I am a homemaker ☺.  I started cooking at the very small age. We sisters used to help mom in the kitchen and followed the foot step of my mom and that's how I developed my cooking skills. A foodie by nature and a passionate cook, loves everything about food. Cooking is my passion. I love experimenting with food in my kitchen and try to bring the best in whatever I cook. I cook with all my heart and soul and this love is evident in the dishes I cook.  I believe in sharing a lot thus whatever I cook I share with fellow friends and my fan followings. So this space is all about food from my kitchen for foodies like me. Explore the recipes ☺

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