Jhinga Durbari

What is unique about Jhinga Durbari?

A traditional spicy starter consisting of prawns coated in a batter of green chilies and ginger garlic paste that are fried to perfection imparting an incredibly crispy texture to this mouth-watering delicacy

Jhinga in India is referred to Prawns, and Darbari refers to courtiers or people in Darbar Hall. 


This is a very simple to make recipe, and you will relish it as much as we do. 

Ingredients for Jhinga Durbari

Prawns – 500 gms, medium sized 

Turmeric – 1/4 teaspoon 

Vinegar – 1 teaspoon

Red chilli powder – 1 teaspoon 

Salt to taste 

Ginger garlic paste – 1-2 tablespoon

Green chillies – 10-12 , finely chopped

Garam Masala Powder – 1/2 teaspoon

Corinder Powder – 1/2 teaspoon

Vegetable oil – 1 cup (for deep frying) 

Cornflour – 1/2 a tablespoon 

Plain flour – 1/2 a tablespoon 

Lemon juice – 2 teaspoons

Coriander -finely chopped, 1/2 a cup

Sprint Onions – 1 cup (chopped) 

Salad Leaves


Wash and soak the prawns in water adding a pinch of turmeric and a teaspoon of vinegar

Soak for (about 10 minutes and thereafter rinse the prawns with fresh water 

Dry out the excess water from the prawns using a tissue cloth 

In a medium-sized bowl prepare the marinade by mixing together the ginger- garlic paste, salt, chilli powder, cornflour, plain flour, green chillies, coriander and lemon juice 

Now add in the prawns and gently rub the marinade onto the prawns coating them uniformly with the batter 

The marinated prawns are now ready to be fried 

For frying the prawns, take oil in a deep pan or Kadai and gently spoon them into the hot oil 2-3 at a time

Deep fry them till they turn a crispy golden brown 

Drive out the excess oil using a perforated ladle and place them on absorbent kitchen towel before serving 

These appetizing prawns can be served with fresh mint chutney or tomato sauce

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