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Koliwada Prawns

Koliwada Prawns

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Koliwada Prawns is a legendary spicy appetizer that originated in the fishing villages (Koliwadas) of Mumbai. This recipe features succulent prawns marinated in a fiery red batter made with chickpea flour, ajwain (carom seeds), and plenty of Kashmiri chili. The prawns are deep-fried until they achieve a signature craggy, crunchy exterior while the meat inside remains juicy. Its taste is intensely savory and tangy, offering a thrilling burst of heat in every bite. This dish is a celebrated Mumbai street-food specialty, best enjoyed with a squeeze of lime and spicy green chutney.

Prep Time20 mins
Cook Time10 mins
Servings4 People
DifficultyEasy
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Ingredients

500g Large Prawns, cleaned
1/2 cup Gram flour (Besan)
2 tbsp Rice flour
1 tbsp Ginger-Garlic paste
1 tsp Ajwain (Carom seeds)
2 tbsp Red chili powder
1 tbsp Lemon juice
1 tsp Turmeric powder
Oil for deep frying
Salt to taste
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Cooking Instructions

Tips & Secrets

  • Using rice flour along with besan is the secret to achieving that signature craggy and crispy texture.
  • Adding ajwain (carom seeds) is crucial as it helps digestion and provides the traditional aroma.
  • Do not add too much water to the batter; it should be thick enough to cling tightly to the prawns.
  • Frying in small batches ensures the oil temperature stays high for a perfect crunch.

Nutritional Information(Per 150g)

Calories

290 kcal

Protein

18g

Fat

18g

Carbs

14g

Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.