You’ll Need
For the Prawn Pakora
650g raw peeled king prawns, patted dry
100g gram flour
30g rice flour
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp carom seeds
1/2 tsp Kashmiri chilli powder
1/2 tsp ground turmeric
1 tsp sea salt
1 tbsp lemon juice
90-110ml cold water
Vegetable oil spray
For the Chaat
150g thick natural yoghurt
3 tbsp mango chutney
2 tbsp mint chutney
1 small red onion, finely diced
40g sev or crushed poppadoms
1 tsp chaat masala
Optional but dangerous
Tamarind sauce
Extra green chilli
Cold Indian lager
Method
Whisk the gram flour, rice flour, spices and salt together.
Add the lemon juice and enough cold water to make a thick clinging batter.
Fold in the dry prawns until every one is roughly coated.
Preheat your air fryer to 200°C.
Drop separate spoonfuls onto a perforated liner and spray generously with oil.
Air fry in batches for 8-10 minutes, turning and spraying again halfway.
Check the prawns are opaque and the batter is crisp at the thickest point.
Divide between boxes and spoon over the yoghurt and chutneys.
Finish with onion, sev and chaat masala and serve immediately.