Learn How to make करंदीचे पोळे / Karandi Cha Poli at home in this monsoon with Chef Archana on Ruchkar Mejwani.
Make this delectable prawn pola a variation to your regular besan cha pola this monsoon and break the monotony, it is a perfect recipe for a rainy Sunday afternoon made with baby prawns and gram flour with powdered spices.
Watch our video to Learn how to make Karandi Cha Poli at home, and don’t forget to share your feedback in the comments section below.
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2 cup Baby Prawns
4 tbsp Gram Flour
1 Onion (chopped)
1 tbsp Ginger – Garlic (crushed)
1 tsp Mix Masala
1/2 tsp Turmeric Powder
Method: Let’s start putting Baby Prawns in the bowl after which adding Gram Flour Onion (chopped), Coriander Leaves, Ginger – Garlic (crushed), Mix Masala, Turmeric Powder, Salt. Next mix all together properly then add Water and again mix it nicely (as shown in the video). Next, turn on the flame add Oil to the Pan, spread the Oil nicely then add the batter into the Pan making the Pancake size. Next, Cover it and let it cook on both sides. Same way do it with remaining batter and your Baby Prawns Poli is ready to serve.
Serves: 2 People
Learn how to make Goan Prawn Ambotik recipe at home with Chef Smita Deo on Get Curried.
A delicious seafood dish, Prawn Ambotik is a perfect curry recipe that goes well with steam rice. So try this recipe at home and share your feedback with us in the comments below.
Ingredients for the masala:
1 tbsp Coriander seeds
1 tsp Cumin seeds
6 Garlic Cloves
10 Dry Red Chillies
1/2 Fresh Coconut, grated
1/2 tsp Turmeric powder
Water as required
Ingredients for Curry:
4 tbsp Coconut Oil
1 Large Onion, finely chopped
1 Inch Ginger, finely chopped
1 Tomato, finely chopped
1/2 litre Water
1 Cup Coconut Milk
10-12 Curry leaves
1/2 kg Prawns, deveined & shelled
Method for masala:
In a mixer jar add coriander seeds, cumin seeds, garlic cloves, tamarind, red chilies, coconut, turmeric powder, water, grind it to a nice fine paste and our Masala is ready.
Method for Curry:
In a vessel heat oil, add onion, ginger, saute them till the onions are pink and soft.
Add tomato, saute them till they are nice and mushy.
Add the ground masala and saute till it changes color.
Add water, coconut milk, curry leaves, prawns, salt and cook it for 4-5 minutes.
Switch off the flame and plate the dish.
Our Prawn Ambotik is ready to be served.
Learn how to make Prawn-Corn Cutlets at home from Chef Smita Deo on Get Curried.
Made with prawns, corn kernels, potatoes and dry spices this is a delectable snack recipe that you would love to enjoy in this amazing weather. Do try it at home and treat your taste buds. Do not forget to send us your feedback in the comments below.
Ingredients for :
7-8 Garlic Cloves
1 1/2 inch Ginger
7-8 Green Chilies, chopped
10-15 Mint Leaves
1 cup Fresh Coriander
1 cup Sweet Corn Kernels
18-20 Prawns, deveined & washed
1 tbsp Coriander Powder
1/2 tbsp Cumin Powder
1/2 tsp Red Chilli Powder
1/2 tsp Turmeric Powder
1 tsp Garam Masala
1 tsp Dry Mango Powder
Salt to taste
5 Potatoes, boiled
1 cup Bread Crumbs
2-3 tbsp Oil
In a jar add garlic, ginger, green chillies, mint leaves, coriander leaves and grind it into a coarse paste.
Now transfer the paste into a bowl.
To the jar now add sweet corn kernels, grind it coarsely & add it to the green paste.
Now add onions, garlic, prawns to the jar & grind it coarsely too.
Add the prawn mixture to the bowl & add dry spices, salt, boiled potatoes mashed & mix them well.
Lastly, add fresh breadcrumbs, mix it well till the mixture comes together.
Heat little oil in a pan.
While the oil is heating make medium sized, 1/2 inch thick cutlets & coat them with breadcrumbs.
Now shallow fry them, on a medium to low flame, till the corn and prawns are cooked. (approximately would take 7-8 minutes)
Once they’re crisp & golden brown on both the sides transfer them on a serving plate.
Our Prawn-Corn Cutlets are ready to be served, garnish it with some chaat masala.