Prawn Koliwada with Mint Chutney

Instructions

1. 1

   Marinate the Prawns

   • Ensure the prawns are thoroughly cleaned, deveined, and patted completely dry with paper towels.
   • In a large bowl, combine the prawns with ginger-garlic paste, lemon juice, Kashmiri red chilli powder, regular red chilli powder, turmeric powder, and salt.
   • Mix gently until each prawn is evenly coated with the spice mixture.
   • Cover the bowl and let it marinate for 15-20 minutes at room temperature. Do not marinate for longer, as the lemon juice can start to 'cook' the prawns.
2. 2

   Prepare the Batter Coating

   • After marination, add the besan (chickpea flour), rice flour, and crushed ajwain (carom seeds) to the bowl of prawns.
   • Mix well, ensuring each prawn is coated in a thick, paste-like batter. The moisture from the marinade should be sufficient.
   • If the batter feels too dry, add 1-2 teaspoons of water at a time until it just comes together. It should not be runny.
3. 3

   Deep Fry the Prawns

   • Heat oil in a kadai or deep-bottomed pan over medium-high heat to about 180°C (350°F).
   • To test the oil, drop a tiny bit of batter into it; if it sizzles and rises to the top immediately, the oil is ready.
   • Carefully slide the battered prawns into the hot oil one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches for best results.
   • Fry for 3-4 minutes, turning occasionally, until they are a deep golden-red color, crispy, and cooked through.
   • Using a slotted spoon, remove the fried prawns and place them on a wire rack to drain excess oil and maintain crispiness.
4. 4

   Garnish and Serve

   • Once all batches are fried, transfer the hot Prawn Koliwada to a serving platter.
   • Immediately sprinkle generously with chaat masala.
   • Serve hot with fresh lemon wedges, onion rings, and a side of mint-coriander chutney.