What involves thoughts once we say Maharashtrian meals? Let us guess: the reply would most likely be vada pav, misal pav, thalipeeth, or puran poli. Right? There’s little doubt about the truth that these dishes get pleasure from an enormous fan following, however the fact is, Maharashtrian delicacies has way more to supply. Being in shut proximity to the coast, the state additionally provides a variety of seafood delicacies that usually go unnoticed within the limelight that different well-known snacks get pleasure from. But do not you assume we should always discover and dive deeper into the culinary choices of Maharashtra? So, for those who’re a seafood lover and are craving one thing completely different, now we have one thing thrilling for you. Today, we convey you a lip-smacking Maharashtrian-style prawn dish that’ll grow to be your new favorite: prawn koliwada.
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About Prawn Koliwada And Its Origin:

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Prawn Koliwada is a crispy, deep-fried appetiser that’s identified for its spicy style. It is crispy on the skin and juicy on the within. The dish will get its title from the place the place it originated, i.e., Koliwada in Mumbai, a small fisherman’s colony close to Sion. While this dish is taken into account Maharashtrian, it’s believed that it was created by a North Indian who shifted to Maharashtra after the Indo-Pak partition from the Punjab area that’s now in Pakistan. Interesting proper?

What To Serve With Maharashtrian Prawn Koliwada?

To relish the style of this lip-smacking appetiser, we advise you pair it with some pudina chutney or schezwan sauce. You may even drizzle some lemon juice over them and serve them with onions. Serve this yummy snack in your subsequent banquet, and we’re certain your company will completely find it irresistible.
Also Read: 5 Easy Tips To Make Perfect Pudina Chutney At Home

How To Make Maharashtrian-Style Prawn Koliwada | Easy Prawn Koliwada Recipe

To make this dish, first, we have to wash and devein the prawns. Pat them dry after which marinate with ginger-garlic paste, 1/2 tsp pink chilli powder, coriander powder, 1 tsp lemon juice, and salt. Set it apart for 20-25 minutes.

Now, squeeze out all the surplus moisture from the prawns and add maida, besan, yoghurt, oil, and the remaining lemon juice and pink chilli powder. Mix nicely and coat the prawns properly with all of the masalas.

Heat oil in a kadhai set on a low-medium flame and begin including the marinated prawns to it in batches. Deep-fry them till they flip golden brown in color. Once carried out, switch to a plate lined with tissue paper to take away extra oil. Sprinkle some chaat masala on high and revel in!

Click here for the complete recipe for Maharashtrian-style Prawn Koliwada.

The subsequent time you need to relish prawns, go for this recipe!
Also Read: Love Maharashtrian Food? Try These 7 Easy Recipes Ready In Under 30 Minutes