Tandoori jhinga 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 jhinga 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 Jumbo Prawns, Mustard Oil, Papaya. Each serving contains approximately 210 calories, with 26g of protein — making it a hearty addition to your diet.

Did you know? Created by Kundan Lal Gujral in 1940s Delhi, these prawns are marinated in raw papaya and mustard oil for tenderness. The signature red comes from Kashmiri chilies smoked over mango wood. Originally served in copper pots to nawabs. Now a star dish at ITC Maurya's Bukhara restaurant, where chefs use 400°C tandoors for perfect char.