This is one of my fav foods. I know I say this about every post here! But can’t help it guys! All foods are so yummy that they become fav :-)

Dangar

Sungta is Prawns and Dangar means Cutlet. Result ? Prawn Cutlets.

You can imagine the next… delicious prawn cutlets served with humman and hot rice! A truly complete meal for me :-)

Here’s how the dangars are prepared…
Ingredients:
1/2 cup prawns (shelled and cleaned)
1/2 cup freshly grated coconut
1 small onion
3-4 tbl spn of rava
1/2 lemon or 1 tbl spn tamarind juice
1/4 tea spn turmeric powder
1/2 tea spn chilli powder
1/2 tea spn samaar masalo (Recipe given below. I used Chandelkar’s Vegetable Masala)
salt to taste
oil for shallow frying

About the masala:
You can use any Vegetable masala you may have. I have made cutlets without using the samaar masala - only adjust chilli powder to taste.

Method:

Chop the onions finely.

If the grated coconut is thick, grind the coconut with samaar masalo and keep aside. Else directly mix the samaar masalo and coconut (i did it this way).

If the prawns are big, cut into small parts.

Add chilli powder and turmeric to the coconut masala. Add the lemon/tamarind juice and mix well.
Add in 2 tbl spns of rava, onions, prawns and salt and mix well. If the dough remains thin, then add in more rava and mix.
You should be able to roll the dough into a ball without it breaking at the sides.

Keep aside for 10 mins, so that the prawns are marinated.

Take a small portion of the masala and flatten it using your palms. Make them slightly thin so that the prawns are cooked properly.Repeat till the rest of the masala is used.

Heat oil on a tava. Keep the cutlets and fry till they turn dark brownish. Won’t be all sides but you can see marks on the cutlets. (See the pic). The prawns will also turn whitish, implies that they are cooked.

Serve hot with fish curry-rice :-)

For Samaar Masalo: (Adapted from the book ‘Ishtaan’ with ingredient quantity reduced)
Ingredients
1 cup Coriander seeds
2 cups Dry Red Chillies (twice the volume of coriander seeds)
1 tea spn pepper corns
1 tea spn turmeric powder
a little oil

Method: Heat the oil on the tava and roast the red chillies on it. Keep aside. Roast separately - coriander seeds and pepper corns. Dry grind all the spices in a mixer to a fine powder.