Hey there, today’s blog post is a delicious recipe of Goan prawns cutlets or patties. They are known as ‘Sungatache Dangar’ in a local language. You may find them as a special menu in a Goan households whenever ample amount of fresh catch is available.

Unlike any other patties; we are not going to use potatoes or bread as a base in this recipe. Yes! you heard me correct, no boring potatoes in these patties. As recipe name suggests Prawns are the main ingredient of these Dangar. Other ingredients like onions, fresh coriander leaves, seasoning spices are used with semolina which is required for coating. Thus they are juicy and succulent inside while crispy outside. Small fresh prawns or shrimps works best in this recipe. If one can’t find them then use medium prawns which can be cut into small pieces to make dangar’s.

These cutlets are simple to make once prawns are thoroughly cleaned. Ensure to clean the prawns properly and the hard part is done. Next you simply need to combine everything , cover them in semolina and shallow fry. Voila!! Your Dangar are ready to serve. Squeeze over fresh lemon if preferred and enjoy as a snack or side dish.

Ingredients :-

• 14-16 Medium prawns
• 1 tsp turmeric powder
• 1 tsp kashmiri chilli powder
• 1 tsp red chilli powder
• 1 tbsp coriander powder
• 1 tsp garam masala
• 1 small onion
• 1 tbsp besan
• 1 tbsp rice flour
• Oil for frying
• Salt as per taste
• Fresh coriander leaves
• Semolina for coating

How to make :-

Gather all the ingredients.

Thoroughly wash prawns under running water. If prawns are already cleaned then straight away use in the recipe else carefully clean them.

If you are using medium sized prawns like me then chop it into small pieces. In case of small prawns or shrimps; you can directly use in the recipe.

Finely chop onion and coriander leaves.

Combine prawns, onions, coriander and spices with flours. Mix everything gently and season with salt.

Make small patties using the prepared mixture.

Meanwhile take a pan or skillet over medium heat and add oil onto the pan.

Cover patties with semolina.

Once oil is hot transfer patties onto the hot pan.

Shallow fry over low medium heat.

Carefully flip the patties once cooked on one side. These patties are delicate so handle with care.

Fry each side until golden crispy. Add oil as required.

Once thoroughly cooked our Sungatache Dangar are ready to serve.

Freshly prepared dangar tastes best; so enjoy it hot. Serve it as snacks with tomato ketchup or green chutney. It complements well as sides with dal rice.

I hope you liked this recipe and would love to give it a try. As always, your feedback is valuable and I love to read your emails; so if there are any suggestions then do let me know. Thanks for stopping by and reading this post; do like, share and subscribe to my blog. You can also connect with me on Pinterest || Instagram  for some amazing food.

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