Ingredients:
Prawns 12 king size
Carom (ajwain) seeds 5 gm/1 tsp
Chick pea flour 45 gm/3 tbs
Chaat masala 5 gm/1 tsp
Garam masala 5 gm/1 tsp
Garlic paste 45 gm/3 tbs
Ginger paste 45 gm/3 tbs
Lemon juice 120 ml/ ½ cup
Salt to taste
Turmeric (haldi) powder 2.5 gm/ ½ tsp
White butter for basting
Yellow chili powder 5 gm/1 tsp
Yogurt 480 ml/2 cups
Method:
Reserve 2 tablespoons lemon juice and mix the rest with the ginger and garlic pastes.
Add salt, chick-pea flour, carom seeds, yogurt, yellow chili powder, garam masala and turmeric. Marinade the prawns for 2 hours. Arrange on skewers and cook in a tandoori till half done, about 15 minutes. Remove and set aside for 10 minutes. Cook again in the tandoori for 2 minutes. Baste with butter and replace in the tandoori for approximately 3 more minutes. Remove from skewers and arrange on a platter. Sprinkle with chaat masala and the reserved lemon juice.Serve with green salad.
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