Tikka Till Prawns

1 kg large prawns
2 tablespoonginger garlic paste
1 tablespoon garam masala
1 tablespoon ajwain
1 tablespoon red chillies ground
1 small cup yoghurt [ dahi]
1 teaspoon black pepper roundg
1 teaspoon amchoor powder [ dried mango]
1 cup till or sesame seeds slightly toasted or lightly fried
2 cups besan powder
Salt to taste
3 cups oil for frying

METHOD:

• Wash the prawns’ thoroughly. Remove the veins and leave aside.
• In a bowl add salt, black pepper powder, till, yoghurt, ajwain, amchoor,
• Ginger garlic paste and leave aside for two hours, covered in a fridge.
• When ready to cook, heat oil in a karahi on medium flame.
• Make a mixture of besan with salt, chillies, some till and make it ready for frying.
• Dip the prawns in the besan mixture and fry in deep oil till they attain a nice golden color.
• Remove, drain on kitchen paper and serve with lemon juice and mint chutney [podina].