Name: JHINGA PAKORA
Yield: 20 servings
Cuisine: Indian
Ingredients: 2 kg MEDIUM PRAWN TAILS (Peeled & Deveined); 15 gram SALT AND PEPPER; 4 each LEMON JUICE; 10 gram RED CHILLI POWDER; 3 gram AJWAIN; 150 gram BESAN; 50 gram CORIANDER LEAF (Fresh); 200 mls VEGETABLE OIL (Refined)

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JHINGA PAKORA — Formulation & Method | CuliNect