Bhatti Ka Jhinga

50 mins
Prep: 40 min (30 min for resting) | Cook: 10 min (Barbeque) | Servings: 2


To Marinate

  • Yogurt: ¼ cup
  • Bhatti Masala: 2 tsp
  • Garlic Ginger Paste: 2 tsp
  • Balsamic Vinegar: 1 tsp
  • Lemon Juice: ¼
  • Prawns coated with Lemons and Salt: 4 – 5 nos.
  • Gram Flour: 1 tbsp
  • Salt: to taste
  • Oil: as required

For Plating

  • Onion Rings: as required
  • Lemon Juice: ½
  • Lemon Slices: as required
  • Mint Chutney: as required

For Garnish

  • Coriander Leaves: as required


  • For the marination, in a bowl add yogurt, bhatti Masala, garlic ginger paste, balsamic vinegar and lemon juice and mix.
  • Add the prawns coated in lemon and salt to the mixture and then add gram flour and salt and mix well. Let this marinate for ½ hour.
  • Put the marinated prawns on skewers put some oil and roast them.
  • Drizzle lemon juice over the roasted prawns and also keep some lemon slices on the plate.
  • Serve the prawns with mint chutney and garnish with coriander leaves.