Prawns Koliwada, a delicious dry prawn preparation, inspired by the Kolis(fishermen) in Mumbai. Like Vada pav, prawns koliwada is another popular street food found all over Maharashtra, mainly in Mumbai. It is generally a takeaway dish.
Prawns are marinated in ginger garlic paste and spices for a few minutes. Gram flour gives nice body to the coating. I have included rice flour in this recipe which adds to the crunch of the coating on prawns.
Prawns are marinated in ginger garlic paste and spices for a few minutes. Gram flour gives nice body to the coating. I have included rice flour in this recipe which adds to the crunch of the coating on prawns.
Prawns are deep fried in hot oil. It is important to maintain the temperature of the oil to high. Also, it is necessary to fry the prawns in small batches. Overcrowding in oil may drop the temperature of the oil.
Recipe for Prawns Koliwada
Ingredients for Prawns Koliwada
- 500gms prawns (cleaned and deveined)
- ¾ cup gram flour
- 2 tbsp rice flour
- 1 tbsp ginger garlic paste
- 1 tbsp red chilli powder
- 1 tsp coriander powder
- ½ tsp turmeric powder
- 1 tbsp lemon juice
- Salt to taste
- Oil for frying
How to make
Clean and devein the prawns.
Marinate the prawns in ginger garlic paste, turmeric powder, coriander powder, red chilli powder, salt and lemon juice for 10 minutes.
Add gram flour and rice flour to the prawns. Mix well.
Add 2 tbsp of water to get the coating consistency.
Add 2 tbsp of water to get the coating consistency.
Heat the oil. Fry prawns in small batches. The temperature of the oil should not go down or else the prawns will sink to the bottom and become soggy.
Fry the prawns on each side for approximately 1 minute or until crispy from outside. Over frying may result in chewy prawns.
Serve with mint chutney.
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