Prawn Koliwada

Name: Prawn Koliwada
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 600g large prawns, peeled and deveined; 150g chickpea flour besan; 1 tsp Kashmiri chilli powder; 1 tsp turmeric; 1 tsp garam masala; 1 tsp ajwain carom seeds; 2cm fresh ginger, minced; 3 cloves garlic, minced; 2 tbsp lemon juice; water as needed to make batter; oil for deep frying about 1L; chaat masala and lemon to serve

Mumbai-style fried prawns, coated in a spiced chickpea batter and fried until crispy and hot, the perfect bar snack.

Total time

40 min

Prep

25 min

Cook

15 min

Difficulty

easy

Cuisine

Indian

gluten-free

Ingredients

600glarge prawns, peeled and deveined

150gchickpea flour besan

1 tspKashmiri chilli powder

1 tspturmeric

1 tspgaram masala

1 tspajwain carom seeds

2cmfresh ginger, minced

3 clovesgarlic, minced

2 tbsplemon juice

water as neededto make batter

oil for deep fryingabout 1L

chaat masala and lemonto serve

Instructions

Mix chickpea flour with all spices, ginger, garlic and lemon juice.

Add enough water to make a thick coating batter.

Marinate prawns in batter 20 minutes.

Heat oil to 180C.

Fry prawns in batches 3 minutes until golden and crispy.

Drain on paper towel.

Dust with chaat masala immediately.

Serve hot with lemon wedges and mint chutney.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.

Calories

160

Protein

36.4g

Fat

0.6g

Carbs

2.8g

Fiber

0.4g

Sodium

168mg

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