Amritsari Prawns Fry Recipe | How To Make Amritsari Jhinga | Indian Culinary League | Varun Inamdar

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Learn how to make Amritsari Prawns with our chef Varun Inamdar on Indian Culinary League season 3.

Amritsari Prawns has lightly battered prawns fry in Indian spices, ginger garlic paste, and gram flour (chickpea flour). It’s crunchy and light to eat appetizers. Amritsari Prawns also called Amritsari Jhinga.
Make this Prawns Fry Recipe at your home this cricket season, dedicated to ‘Punjab Kings’ of the Indian Premier League, and share your experience with us in the comments below.

Amritsari Prawns Fry Recipe Ingredients –
4 tbsp Bengal Gram Flour
2 tbsp Cornflour
1 tbsp Refined Flour
1 tbsp Ginger Garlic Paste
¾ tbsp Carom Seeds
¼ tsp Turmeric Powder
¼ tsp Garam Masala
¼ tsp Asafoetida
½ tsp Raw Mango Powder
2 tbsp Kashmiri Red Chilli Powder
Salt (as per taste)
Water (as required)
100 gms Prawns (shelled & deveined)
Oil (for frying)

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Host: Varun Inamdar
Copyrights: REPL

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