Tandoori jheenga Recipe | Simple Non-Vegetarian Method — Simple Snacks You Can Make Today

From the bustling dhabas and home kitchens of North India — a recipe that is comforting, rich and deeply satisfying. Perfect for the evening snack hour — light enough to not spoil dinner, flavourful enough to hit the spot.

Whether you're a seasoned home chef or a curious beginner, this Tandoori jheenga recipe is designed to deliver restaurant-quality results in your own kitchen. The step-by-step video above walks you through every technique — from preparation to plating — so you can cook with confidence.

The recipe uses 3 key ingredients including Sugarcane Skewers, Prawns, Saffron. Each serving contains approximately 240 calories, with 30g of protein — making it a hearty addition to your diet.

Did you know? Mughal-era dish where giant prawns are marinated in raw papaya and saffron milk. Cooked on sugarcane skewers that impart subtle sweetness. The perfect jheenga should curl into a perfect 'C' shape when done.