Serves: 15
Total Calories: 147

1 teaspoon Chaat Masala
15 to 20 fresh jumbo shrimp (about 1 pound), shelled and deveined, with tails on
2 to 3 tablespoons fresh lime juice or lemon juice
2 cloves fresh garlic (large), peeled and minced
1/2 teaspoon ground turmeric
1/2 teaspoon , hot red pepper flake, , or to taste
1/2 teaspoon , coarsely ground ajwain, seeds
1/2 teaspoon salt, or to taste
1 recipe Basic Batter for Pakora Fritters, made with yogurt instead of water
1 teaspoon coarsely ground cumin seeds
1/4 cup finely chopped fresh cilantro, including soft stems
1 1/2 to 2 cups oils for deep-frying

1. Prepare the chaat masala. Place the shrimp in a bowl. Add the lime juice, garlic, turmeric, red pepper flakes, ajwain, and salt, and mix well, making sure all the pieces well-coated. Cover and marinate at least 1 and up to 3 hours in the refrigerator.

2. Prepare the basic batter, using yogurt instead of water, then mix in the cumin and cilantro. Heat the oil as per directions in INFORMATION AND SPECIAL TECHNIQUES: __Frying Fritters (Pakorae Talna). Dip each shrimp in the batter to coat well and fry as directed in the box. Transfer to a platter, sprinkle with the chaat masala, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 15
Total Calories: 147
Calories from Fat: 144

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