What takes place when a familiar Indian treat fulfills vibrant seafood flavours?
This recipe shows that fusion, when done right, can be unforgettable. ✨.

These Jhinga Hara Pyaaz Tikkis take the comfort of a traditional tikki and elevate it with juicy prawns, fresh green onions, and aromatic spices. Crisp on the outside, soft and juicy within, every bite balances familiarity with an unexpected seafood twist. Perfect for seafood enthusiasts who want something interesting yet approachable, this dish brings flavour, texture, and a little wow element to your table. Try it in the house and inform us should we explore more blend treats like this?

JHINGA HARA PYAAZ TIKKI.

Components.

250 grams medium prawns (jhinga), peeled and deveined.
3 spring onions (hara pyaz).
1/4 cup fresh mint leaves.
1/2 cup fresh coriander leaves.
6-8 garlic cloves.
1 inch ginger, roughly sliced.
2 green chillies, stemmed and broken.
2 tablespoons oil + for shallow frying.
1/4 tsp turmeric powder.
1 tsp coriander powder.
1/2 tsp cumin powder.
1/2 tsp garam masala powder.
Salt to taste.
3 medium potatoes, boiled and peeled.
1 lemon wedge.
1/2 tsp chaat masala.
3/4 cup fresh breadcrumbs.
Cornflour for cleaning.
Red chilli- garlic chutney to drizzle+ for serving.
Micro greens for garnish.

Technique.

1. Slice spring onion bulbs and greens.
2. Chop prawns.
3. Take mint leaves in a mill jar. Add coriander leaves. Garlic, ginger and green chillies and grind coarsely.
4. Include 1/4 cup water and grind to fine paste.
5. Heat oil in a shallow nonstick pan. Include sliced spring onion bulbs and sauté till translucent.
6. Add ground paste, turmeric powder, coriander powder, cumin powder, garam masala powder and blend well. Sauté for 2 minutes.
7. Add chopped prawns, salt and cook for 2-3 minutes on high heat.
8. Add spring onion greens and blend well. Allow to cool.
9. Meanwhile, take boiled potatoes in a bowl and mash them.
10. Include cooked prawn mix, capture lemon, add chaat masala, fresh breadcrumbs and blend well.
11. Dip your palms in water, divide the mix into equal portions and roll into balls. Flatten each ball and shape into tikkis. Dust with cornflour.
12. Heat adequate oil in a shallow nonstick pan. Place the prepared tikkis and shallow fry on high heat till golden brown on both the sides.
13. Drain pipes on absorbent paper.
14. Arrange on serving plate, sprinkle some red chilli and garlic chutney on top, garnish with micro greens and serve hot with chilli-garlic chutney.

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