Prawns koliwada

Ingredients

• 12 - medium sized prawns
• 1.5 tbsp - gram flour/besan
• 1 tsp - all - purpose flour
• 1 tbsp - yogurt
• 1 tsp - ginger paste
• 1 tsp - garlic paste
• 1.5 tbsp - lemon juice
• 1 tbsp - Kashmiri red chilli powder
• 1 tsp - coriander powder
• Salt, to taste
• 1 tsp - oil for marination
• Oil for deep frying
• 1 tsp - chaat masala

How to Make Prawn koliwada

• Peel and devein the prawns, wash thoroughly and pat dry.
• Marinate the prawns in ginger garlic paste, 1/2 tbsp Kashmiri red chilli powder, coriander powder, 1 tbsp lemon juice and salt for 15 to 20 minutes.
• Squeeze out the extra moisture, add all-purpose flour, gram flour/besan, 1/2 tbsp Kashmiri chilli powder, rest of the lemon juice, yoghurt and 1 tsp of oil.
• Mix all the spices with the marinated prawns.
• Prepare oil for deep frying, making sure to maintain the temperature at medium high.
• Add one prawn initially in the hot oil to check if it is sufficiently hot.
• Add the marinated prawns in the hot oil in batches, and fry till they turn a rich golden brown on both sides.
• If you want to avoid deep frying, arrange the marinated prawns on an aluminium foil in a baking tray, drizzle a little oil on the prawns, and BROIL on HIGH, 5 to 7 minutes on both sides or until they turn a light golden brown.
• Sprinkle chaat masala on top, serve with green chutney or ketchup.

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