Chop the prawns finely. Combine with all the ingredients from onion to turmeric powder. | Beat the eggs lightly and add to the prawn mixture. Add salt and mix well.
Sprinkle enough besan to bind the mixture together.
Heat oil for deep frying. Drop spoonful of prawn mixture in oil and fry till golden brown.
Drain well and serve hot with coriander chutney or tomato ketchup.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.