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Tandoori Prawn Skewers
Tandoori Jinga
- medium
- 78.7KViews:
Hari says
In Gujarati cooking gram flour is used in many different ways, from a batter to a stuffing, from a paste to a thickener. In the Punjab region where my family is from, gram flour is generally used as a batter to fry with. But in this case the batter is steamed to make light, airy cakes. They come out of the steamer a stunning bright yellow and once you cut into them you'll see these bubbles of air which gives them their springy texture. My cakes are finished by pouring over a tempered spiced oil made of fresh green chillies, mustard and sesame seeds. I have played around with this dish to create the lightest version I can and I think you'll love it.
Serve as a snack, equally lovely with a cup of tea or an ice cold beer.
Typical values* | per Serving |
---|---|
Calories | 211 |
Fat (g) | 10 |
of which saturates (g) | 3.7 |
Carbohydrates (g) | 21 |
of which sugars (g) | 3.3 |
Fibre (g) | 4.0 |
Protein (g) | 10 |
Salt (mg) | 1.3 |
patrick pearce
It will be a pleasure to follow you, and I look forward to trying out some of your (highly recommended)! recipes
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