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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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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