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Prawn Koliwada
Prawn Koliwada is a spicy and crispy appetizer, originating from the Koliwada region of Mumbai. It is a perfect blend of succulent prawns coated in a spicy gram flour batter and deep-fried to golden perfection. Ingredients: Prawns, Besan, Garam masala, Ginger garlic paste, Salt, Ajwain, Rice flour, Turmeric powder, Red chilli powder, Cooking oil
30min
Cook Time
4
Servings
Recipe
280 kCal
Recipe
1
Clean and devein 500 grams of prawns, leaving the tails intact. Pat them dry and set aside.
2
In a mixing bowl, add 100 grams of gram flour (besan), 2 tablespoons of rice flour, 1 teaspoon of red chili powder, 1/2 teaspoon of turmeric powder, 1 teaspoon of ginger-garlic paste, 1/2 teaspoon of garam masala, 1/2 teaspoon of carom seeds (ajwain), and salt to taste. Mix well.
3
Gradually add water to the dry mixture and whisk until you get a thick, smooth batter.
4
Add the cleaned prawns to the batter and mix well, ensuring that each prawn is well coated with the batter.
5
Heat oil in a deep frying pan or kadai over medium heat. Once the oil is hot, carefully drop the batter-coated prawns one by one into the oil.
6
Fry the prawns for 3-4 minutes on each side, or until they turn golden and crispy. Ensure not to overcrowd the pan.
7
Use a slotted spoon to remove the fried prawns from the oil and place them on a paper towel to absorb excess oil.
8
Serve the Prawn Koliwada hot with mint chutney or ketchup.
Nutrition
280
kCal
25 g
Protein
12 g
Fat
18 g
Carbs
500 g of Prawns
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Salt to taste
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2.5 g of Turmeric Powder
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