Ingredients:

• 1 kg – Prawns (large size), shelled, deveined, cleaned with the tail left intact
• 4 tbsp – chick pea flour
• 1 tsp – salt
• For the Marinade:
• 1 large onion, chopped
• 1 tbsp – Ginger paste
• 1 tbsp – Garlic paste
• 2 tsp – Lemon juice
• 1 tsp – Red Chilli powder
• 1 tsp – yellow chilli powder
• 1.5 tsp – ajwain (carom seeds)
• 1 tsp – Garam Masala powder
• 2 tbsp – Mint leaves, finely chopped
• 3 tbsp – oil for basting
• salt to taste

Method:

1. Mix the chick pea flour and salt well with the prawns and set aside for 45 mins.
2. Wash and pat dry the prawns.
3. Heat 3 tbsp oil in a kadhai (wok) and fry the onions until brown.
4. Add ginger/garlic paste and saute for 30 seconds.
5. Remove from heat and cool.
6. Grind this mixture into a paste.
7. Mix the ingredients of the mixture into the paste.
8. Add prawns, mix well and refrigerate for 3 hours.
9. Oil the skewers and skewer the prawns.
10. Cook in a tandoor or in a grill for 4 mins.
11. Baste with oil and cook for another 4-5 mins or until prawns are fully done.