We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Give your regular cutlets a spicy twist with these Prawns Thecha Cutlets! 🦐🔥
Made with juicy prawns and the bold heat of Maharashtrian thecha, this recipe is a perfect balance of crunch and flavour.
Crispy on the outside and soft, spicy on the inside, these cutlets make an ideal snack for tea-time, parties, or special weekend treats. Thecha adds that irresistible kick, making every bite absolutely delicious for seafood lovers.
Simple to prepare and packed with authentic flavours,...
Chefadora AI has the answer - timers, swaps, step-by-step help.
Want to keep this recipe for later? We can email it to you!
Clean and devein the prawns.
In a mixie jar, coarsely blend green chillies, garlic pods, ginger, coriander leaves with stem, and prawns.
Transfer the mixture to a bowl and add red chilli powder, turmeric powder, asafoetida, coriander cumin powder, and salt. Mix well.
Add roasted peanut powder to the mixture and combine thoroughly. Set aside.
Prepare a slurry refined flour with water and salt . Place bread crumbs on a plate.
Shape the prawn mixture into small cutlets, diameter of about 5 cm each, dip them in the slurry, and coat well with bread crumbs.
Refrigerate the cutlets for an hour. Alternatively, store them in an airtight container or ziplock bag , remains fresh for up to a month.
Shallow fry the cutlets on both sides until golden brown.
Serve hot with green chutney, laccha onions, and a dash of lemon.
Want to keep this recipe for later? We can email it to you!
Ensure the prawns are cleaned and deveined properly to avoid any unpleasant taste or stomach upset.
Refrigerating the cutlets helps them firm up and makes frying easier.
Use fresh bread crumbs for better coating and texture. You can also coat with semolina but avoid slurry if bread crumbs are unavailable .
Serve with a tangy green chutney and laccha onions for a complete flavor profile.
Can I use frozen prawns for this recipe?
Yes, you can use frozen prawns, but make sure to thaw and clean them properly before use.
How long can I store the cutlets?
You can store the cutlets in an airtight container or ziplock bag in the freezer for up to a month.
What can I serve with these cutlets?
Serve them with green chutney, laccha onions, and a dash of lemon for a complete starter experience.
Can I deep fry the cutlets instead of shallow frying?
Yes, you can deep fry the cutlets for a crispier texture, but shallow frying is healthier and equally delicious.
Can I make this recipe gluten-free?
To make it gluten-free, replace bread crumbs with crushed gluten-free crackers or almond flour.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
...
