How to make Prawns Koliwada - SK Khazana -

Spicy and crisp, these prawns make an excellent starter at any party

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Large prawns, Salt (नमक)

Cuisine : Maharashtrian

Course : Snacks and Starters

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You can also find more Snacks and Starters recipes like Semolina Crusted Squids Singade ki Tikki Poha Delight Sabudana Baked Chicken

Prawns Koliwada - SK Khazana

Prawns Koliwada - SK Khazana Recipe Card

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The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 21-25 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Prawns Koliwada - SK Khazana Recipe

  • Large prawns shelled and deveined 12

  • Salt to taste

  • Kashmiri red chilli powder 1 tablespoon

  • Roasted cumin powder 2 teaspoons

  • Garlic paste 2 tablespoons

  • Ginger paste 2 tablespoons

  • Lemon juice 2 tablespoons

  • Yogurt 3 tablespoons

  • Gram flour (besan) 5-6 tablespoons

  • Oil to deep fry

  • Chaat masala to sprinkle

  • Onion rings to serve

  • Lemon slices to serve

  • Green chutney to serve

Method

Step 1

Take prawns in a bowl, add salt, chilli powder, cumin powder, garlic paste, ginger paste and lemon juice and mix well.

Step 2

Add yogurt and gram flour, mix well and set aside for 10-15 minutes.

Step 3

Heat sufficient oil in kadai. Deep-fry the marinated prawns till golden brown. Drain on absorbent paper.

Step 4

Sprinkle chaat masala over the prawns, arrange them on a serving platter and serve immediately with onion rings, lemon slices and a bowl of green 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 www.sanjeevkapoor.com 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.