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Ingredients:
Prawns 12 king size 
Carom (ajwain) seeds 5 gm/1 tsp 
Chick-pea flour 45 gm/3 tbs 
Chaat masala 5 gm/1 tsp 
Garam masala 5 gm/1 tsp 
Garlic paste 45 gm/3 tbs 
Ginger paste 45 gm/3 tbs 
Lemon juice 120 ml/ ½ cup 
Salt to taste 
Turmeric (haldi) powder 2.5 gm/ ½ tsp 
White butter for basting 
Yellow chilli powder 5 gm/1 tsp 
Yogurt 480 ml/2 cups
 
Method:
Reserve 2 tablespoons lemon juice and mix the rest with the ginger and garlic pastes.
Add salt, chick-pea flour, carom seeds, yogurt, yellow chilli powder, garam masala and turmeric. Marinade the prawns for 2 hours. Arrange on skewers and cook in a tandoor till half done, about 15 minutes. Remove and set aside for 10 minutes. Cook again in the tandoor for 2 minutes. Baste with butter and replace in the tandoor for approximately 3 more minutes. Remove from skewers and arrange on a platter. Sprinkle with chaat masala and the reserved lemon juice.
Time: Preparation: 2 hours, Cooking: 15 minutes
To Serve: Serve with a green salad.