Collect the legs and the head portion of the prawns and grind to a fine paste.
Add 2 tbsp besan, chopped onion, chopped chillies and salt to the prawn paste. Mix well.
Use gram flour according to the consistency of the prawn paste; the prawn mix should not be too watery or too thick.
Divide the prawn mix into equal portions.
Rub a little oil on your hands.
Take a portion of the prawn mix and make into a ball, gently flatten each ball into a round patty of about 2-inch thickness.
Heat 1 tbsp of oil in a non-stick skillet over low heat.
Place the patties, a few at a time and pan fry on each side for 2 to 3 minutes or until they turn golden brown.
Recipe Courtesy: http://www.onlyfishrecipes.com/
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.