Prawn Koliwada Phulkas

Prawn Koliwada Phulkas

 Revamp your Mexican Tapas party with an Indian twist

For Prawn Koliwada

  • 300 gms Prawns, deveined
  • 3tbsp Besan
  • 1tbsp Ginger-Garlic Paste
  • 1 egg
  • 1 tbsp Schezwan Sauce
  • 1 tsp Red chilli powder
  • ¼ tsp Turmeric powder
  • ¼ tsp Garam Masala powder
  • A pinch of red colour (optional)
  • 1tsp Ajwain (crushed)
  • Salt, to taste


  • Mix all the ingredients of the marination except prawns & check for seasoning. Add the prawns & keep aside for 30 minutes.
  • Heat oil in a pan & deep fry the prawns. Remove on an absorbent paper


For Tortillas/Phulkas

  • 200gms Maida
  • A pinch salt
  • Few drops of oil
  • Water, as required


  • Mix the maida with salt & make a smooth dough. Apply some oil & cover the dough to rest for half an hr.
  • Make round tortillas & cook on both sides on a grill pan to get the grill marks.
  • Remove from pan & keep them covered in a kitchen towel.

For the Coleslaw

  • 50 gms carrot
  • 100 gms Cabbage (mix of white & purple)
  • 50gms capsicum
  • 50gms onion
  • 1tsp coriander leaves
  • 1tsp lime juice
  • ¼ tsp red chilli powder
  • Salt, to taste


  • Thinly slice the carrot into matchsticks & slice the cabbage, onion & capsicum into thin strips.
  • Mix the slice veggies & chopped coriander in bowl & refrigerate.
  • Add the rest of the ingredients just before ready to use.

For the Tacos/Phulkas

  • Take a ready tortilla & heat slightly on both sides. Place the crunchy coleslaw over it & place the hot prawn koliwada pieces.
  • Drizzle some sour cream & green chutney over it & sprinkle some chaat masala over the prawns.
  • Fold it like a taco & enjoy hot.


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