PRAWN KOLIWADA.
This shrimp appetizer is bound to be a party favorite. It is generally spicy, but you can tone it down by reducing the amount of chili powder.
I have tried and tested several versions of this dish before coming up with the following recipe. Hope you like it!
40 to 50 medium sized shrimp. ( about 2 pounds)
7 tbs gram flour ( channa atta)
3 tbs yogurt
2 tbs ginger garlic paste
4 tbs lemon juice
2 tbs Kashmiri chili powder
1 tbs red chili powder.( reduce to 1/2 tbs for a milder version)
1 tbs tandoori powder
A pinch of red food coloring powder
3 tsp ajawain powder ( better if you grind it fresh)
2 tsp fennel powder. ( sauf)
1 tbs coriander powder ( dhanna)
1 tbs aamchur powder ( dried mango powder)
1/2 cup water.
Salt to taste
1 tbs chaat masala to sprinkle on top.
Oil to deep fry shrimp.
Method
Mix all the ingredients with the shrimp and make a thick paste. Keep in marinade for at least half an hour.
Heat oil. Maintain temperature of oil at medium heat or the outside of the shrimp ( batter) will cook faster and shrimp will remain raw.
At first fry only one shrimp to check the temperature of oil. Fry for 30 seconds and turn. Turn again. The outside should turn a nice golden orange color.
Now you can put up to 4 shrimp at a time. Do not over cloud the wok as the shrimp will stick to each other or the bottom of wok.
Remove shrimp on a paper towel to absorb excess oil.
Sprinkle chaat masala and a little lemon juice before serving.
This dish tastes really good with sliced onions on the side.
This shrimp appetizer is bound to be a party favorite. It is generally spicy, but you can tone it down by reducing the amount of chili powder.
I have tried and tested several versions of this dish before coming up with the following recipe. Hope you like it!
40 to 50 medium sized shrimp. ( about 2 pounds)
7 tbs gram flour ( channa atta)
3 tbs yogurt
2 tbs ginger garlic paste
4 tbs lemon juice
2 tbs Kashmiri chili powder
1 tbs red chili powder.( reduce to 1/2 tbs for a milder version)
1 tbs tandoori powder
A pinch of red food coloring powder
3 tsp ajawain powder ( better if you grind it fresh)
2 tsp fennel powder. ( sauf)
1 tbs coriander powder ( dhanna)
1 tbs aamchur powder ( dried mango powder)
1/2 cup water.
Salt to taste
1 tbs chaat masala to sprinkle on top.
Oil to deep fry shrimp.
Method
Mix all the ingredients with the shrimp and make a thick paste. Keep in marinade for at least half an hour.
Heat oil. Maintain temperature of oil at medium heat or the outside of the shrimp ( batter) will cook faster and shrimp will remain raw.
At first fry only one shrimp to check the temperature of oil. Fry for 30 seconds and turn. Turn again. The outside should turn a nice golden orange color.
Now you can put up to 4 shrimp at a time. Do not over cloud the wok as the shrimp will stick to each other or the bottom of wok.
Remove shrimp on a paper towel to absorb excess oil.
Sprinkle chaat masala and a little lemon juice before serving.
This dish tastes really good with sliced onions on the side.
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