Tandoori Prawns Chaat, Chakotra, Laal Mooli and Ganth Gobhi Salad Recipe
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Freshly made pomelo salad - with red radish, gobhi, seasoning and peanuts, topped with tandoor/oven-cooked prawns.
- Total Cook Time 50 mins
- Prep Time 10 mins
- Cook Time 40 mins
- Medium
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.