Tandoori Prawns Chaat, Chakotra, Laal Mooli and Ganth Gobhi Salad Recipe

 
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Tandoori Prawns Chaat, Chakotra, Laal Mooli and Ganth Gobhi Salad
  • Chef: Manish Mehrotra, Team India
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

Freshly made pomelo salad - with red radish, gobhi, seasoning and peanuts, topped with tandoor/oven-cooked prawns.

Ingredients of Tandoori Prawns Chaat, Chakotra, Laal Mooli and Ganth Gobhi Salad

  • 30 gms hung curd
  • 10 gms kashmiri red chilli powder
  • 30 gms chaat masala
  • 10 gms garam masala
  • 15 ml lemon juice
  • 5 gms jeera powder
  • 10 small prawns 'c' grade ( 20 pcs/kg), shelled, deveined and cleaned
  • 200 gms clean Thai pomelo segment
  • 3 baby red radish
  • 1 gaanth gobhi
  • 2 Thai red chilli big for garnish
  • 60 gms tamarind pulp
  • 45 gms jaggery
  • Salt to taste
  • A pinch of dry ginger powder (optional)
  • 15 gms fresh coriander
  • 15 gms mint
  • 30 gms crushed roasted peanuts

How to Make Tandoori Prawns Chaat, Chakotra, Laal Mooli and Ganth Gobhi Salad

  • 1.Make a marinade using hung curd, half red chilli powder, half chaat masala, garam masala, lemon juice, and jeera powder.
  • 2.Marinate prawns in this marinade and keep aside.
  • 3.Peel pomelo and remove its segments, slice red radish.
  • 4.Peel and slice gaanth gobhi. Cut juliennes of Thai red chilli.
  • 5.In a pan, mix tamarind pulp, jaggery, 250 ml water, red chilli powder, garam masala, salt and dry ginger powder.
  • 6.Simmer for 10 minutes; adjust seasoning, strain and cool.
  • 7.Cook prawns in a tandoor or oven. Keep warm.
  • 8.Toss pomelo, red radish and ganth gobhi with tamarind chutney, mint leaves, coriander leaves, thai red chili juliennes and crushed peanuts.
  • 9.Plate pomelo salad on platter and top it with tandoori prawns.

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