Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  20                    jumbo prawns
   4      tablespoons   lime juice
   2      tablespoons   salt
   4      tablespoons   ginger-garlic paste
   2      tablespoons   black cumin seeds
   2      tablespoons   yellow chile powder
   8      teaspoons     cornstarch
                        oil
                        ***FOR THE FILLING***
 150      gram          cheese -- grated
                        a few strands saffron
   1                    egg
  30      grams         coriander leaves -- chopped
                        ***FOR THE GARNISH***
   1      teaspoon      chaat masala powder
   1                    lemon -- juice of

Preparation:

CLEAN, shell and devein the prawns, keeping the tail intact. Make a small slit along the back of each prawn and marinate with lime juice and salt. Apply ginger-garlic paste and sprinkle black cumin on top. Keep aside for five minutes and sprinkle yellow chile powder. Mix grated cheese, saffron, egg and coriander leaves. Stuff each prawn with a little of the filling. Roll in cornstarch and insert wooden sticks through the tail to hold shape. Heat oil in a kadai and deep fry the prepared prawns on medium heat until done. Sprinkle chaat masala and a little lime juice.