Prawn Koliwada is one of Maharashtrian cuisine’s most-loved seafood snacks, especially popular across Mumbai’s coastal food hubs. This crispy and flavourful appetiser features tender prawns marinated in aromatic Indian spices and then deep fried to perfection. If you enjoy restaurant-style seafood at home, this easy homemade Prawn Koliwada recipe is all you need.
To begin, wash and devein the prawns thoroughly, ensuring they are cleaned well before cooking. Pat them dry with a kitchen towel and coat the prawns in ginger garlic paste red chilli powder salt lemon juice and coriander powder. Allow them to rest for around 20 to 25 minutes so the flavours infuse deeply.
Once the marination is done squeeze out any extra moisture from the prawns and add besan maida yoghurt oil and the remaining spices. Mix everything together until the prawns are well coated with a thick batter.
Heat oil in a deep kadhai over low to medium flame. Fry the prawns in small batches until they turn crisp and golden. Transfer them onto a plate lined with tissue to drain excess oil. Sprinkle chaat masala before serving for that signature spicy tang.
Serve hot as a party starter or weekend treat and enjoy a true Mumbai Koliwada delight right at home.
