How to make Prawn Alu Wadi -

Seafood makeover of the popular Maharashtrian snack

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Small prawns (छोटे प्रॉन्स/ झींगे), Colocasia leaves

Cuisine : Maharashtrian, Indian

Course : Snacks and Starters

Prawn Alu Wadi

Prawn Alu Wadi Recipe Card


Hindi: jhinga
Favourite seafood? Prawns, prawns and more of prawns. A wide variety of small crustaceans, tiny relatives of the lobster, are known as prawns. Prawns are normally translucent when raw but get their distinctive pink or red colour on being cooked. one word of caution – if buying unpeeled prawns, smell for freshness and look for bright, shiny shells that have some spring left in them.

Prep Time : 41-50 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Prawn Alu Wadi Recipe

  • Small prawns shelled, deveined, washed & drained well 3/4 cup

  • Colocasia leaves 8

  • Salt to taste

  • Turmeric powder 1 teaspoon

  • Tamarind paste 3 tablespoons

  • Tata Sampann Fine Besan (gram flour) 2 cups

  • Rice flour 2-3 tablespoons

  • Jaggery (gur) grated 2 tablespoons

  • Garam masala powder 1 teaspoon

  • Cumin powder 1 teaspoon

  • Coriander powder 1 teaspoon

  • Red chilli powder 1 tablespoon

  • Oil for shallow frying

  • White sesame seeds 2 teaspoons

  • Fresh coconut scraped for garnish

  • Fresh coriander leaves chopped for garnish

  • Coconut chutney to serve


Step 1

Take prawns in a bowl, add salt and ½ tsp turmeric powder and mix well. Add 1 tbsp tamarind paste and mix till well coated.

Step 2

Take Fine Besan in another bowl, add rice flour, remaining tamarind paste, jaggery, salt, garam masala powder, cumin powder, coriander powder, remaining turmeric powder, red chilli powder and sufficient water and whisk till you get a thick and smooth paste.

Step 3

Place the colocasia leaves on a worktop, wipe them dry, cut the stalks off each leaf and remove the central vein from the backside of the leaves.

Step 4

Place one leaf with the backside facing up, apply some besan paste evenly all over it, place another leaf over it with its pointed end facing in the opposite direction and apply some besan paste evenly.

Step 5

Spread some marinated prawns on top evenly. Fold both the vertical edges slightly and roll tightly from the bottom towards the top. Apply a little paste on the open edge and seal. Make more rolls with the remaining leaves, besan paste and prawns.

Step 6

Heat sufficient water in the lower section of a steamer, place the rolls on the perforated section, cover with the lid and steam for 15-20 minutes.

Step 7

Remove the rolls from the steamer and place on the worktop and let them cool slightly. Thickly slice the rolls.

Step 8

Heat sufficient oil in a shallow non-stick pan, add sesame seeds and let them change colour. Place the wadis and shallow-fry, turning sides, till golden and crisp on both sides. Drain on absorbent paper.

Step 9

Arrange the slices on a serving platter, garnish with coconut and coriander leaves and serve immediately with coconut chutney.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.