Prawn Koliwada
Crispy, spicy, and tangy deep-fried prawns, a famous street food snack from Mumbai. This iconic appetizer gets its vibrant color from Kashmiri chili and its unique flavor from a special blend of spices, perfect with a squeeze of lime.
For 4 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Marinate the Prawns
- b.Ensure the prawns are thoroughly cleaned, deveined, and patted completely dry with paper towels.
- c.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.
- d.Mix gently until each prawn is evenly coated with the spice mixture.
- e.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
Step 2
- a.Prepare the Batter Coating
- b.After marination, add the besan (chickpea flour), rice flour, and crushed ajwain (carom seeds) to the bowl of prawns.
- c.Mix well, ensuring each prawn is coated in a thick, paste-like batter. The moisture from the marinade should be sufficient.
- d.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
Step 3
- a.Deep Fry the Prawns
- b.Heat oil in a kadai or deep-bottomed pan over medium-high heat to about 180°C (350°F).
- c.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.
- d.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.
- e.Fry for 3-4 minutes, turning occasionally, until they are a deep golden-red color, crispy, and cooked through.
- f.Using a slotted spoon, remove the fried prawns and place them on a wire rack to drain excess oil and maintain crispiness.
- 4
Step 4
- a.Garnish and Serve
- b.Once all batches are fried, transfer the hot Prawn Koliwada to a serving platter.
- c.Immediately sprinkle generously with chaat masala.
- d.Serve hot with fresh lemon wedges, onion rings, and a side of mint-coriander chutney.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, use fresh, firm prawns. If using frozen, thaw them completely and pat them very dry.
- 2Patting the prawns dry is a crucial step. Any excess moisture will prevent the marinade and batter from adhering properly.
- 3Do not over-marinate. The acid in the lemon juice will make the prawns tough and rubbery if left for too long.
- 4Maintain a consistent oil temperature. Frying in small batches prevents the oil temperature from dropping, which is key to a crispy, non-greasy result.
- 5Rice flour is the secret to extra crispiness. You can substitute it with cornstarch if you don't have rice flour.
- 6For an authentic, vibrant red color, use high-quality Kashmiri red chilli powder, which is more for color than intense heat.
Adapt it for your goals.
Healthier Version
For a lower-fat option, arrange the battered prawns in a single layer in an air fryer basket. Spray with a little oil and air fry at 200°C (400°F) for 8-10 minutes, flipping halfway, until golden and cooked through.
Fish KoliwadaFish Koliwada
This recipe works wonderfully with firm, white fish like pomfret, basa, or kingfish. Cut the fish into bite-sized pieces and follow the same marination and frying process.
Spicier VersionSpicier Version
For an extra kick, add 1-2 finely chopped green chillies or 1/2 teaspoon of black pepper powder to the marinade.
Why this is on our healthy list.
Excellent Source of Protein
Prawns are packed with high-quality protein, which is essential for building and repairing tissues, making enzymes and hormones, and supporting muscle mass.
Rich in Omega-3 Fatty Acids
Prawns provide beneficial omega-3 fatty acids, which are known to support brain health, reduce inflammation, and may lower the risk of heart disease.
Aids Digestion
The addition of Ajwain (carom seeds) to the batter is a traditional practice. Ajwain is well-known in Ayurveda for its carminative properties that help improve digestion and relieve indigestion.
Frequently asked questions
Prawn Koliwada originated from the Koli (fishermen) community of Sion, Mumbai. It was first prepared by a Sikh gentleman who migrated to the area, and it quickly became a beloved local snack, famous for its unique spicy and tangy flavor profile.