If you want a different taste on the iftar table beyond the usual beguni and lentil peyaju, prawn peyaju can be a wonderful surprise. Crisp outside, soft inside, with the aroma of juicy prawns, the first bite changes the mood of iftar. Made with few ingredients in little time, the dish is full of both flavour and nutrition. So add a little novelty to the familiar recipes at today's iftar.

First wash the lentils well and soak them in water for 3-4 hours. Drain and grind or blend the lentils. In a bowl, mix the onion well with turmeric, chilli and garam masala powders, green chillies, chopped mint leaves and salt. Then mix in the lentils and prawns.

Meanwhile heat oil in a pan. When hot, shape the lentil and prawn mixture into small peyaju and drop them into the oil. Deep-fry until they turn brown. When fried, lift them out, drain off the oil and place on kitchen paper or tissue. Serve at iftar with puffed rice and chickpeas.

Source: Jagonews24. First published in Bengali on The Agro News.