Prawn Kohlapuri With Bajra Bhakri Recipe

About this recipe

A vibrant and spicy prawn dish inspired by Kolhapur's robust flavors, paired with traditional bajra (pearl millet) bhakri for a wholesome and nutritious dinner.

Ingredients

• 500 g Prawns
• 500 ml Water
• - Onion
• 250g Garlic
• 250g Ginger
• 1 piece Coconut
• 100 G Kolhapuri Masala
• 20 g Turmeric Powder
• - Red Chilli
• 100 g Coriander Powder
• 250g Coriander
• 10G Salt
• 1 kg Bajra Flour

Instructions

1. Step 1: Heat 2 tablespoons of vegetable oil in a deep pan. Add cumin seeds and let them splutter.
2. Step 2: Add minced garlic and grated ginger. Sauté for 1 minute until fragrant.
3. Step 3: Add finely chopped onion and cook until golden brown.
4. Step 4: Stir in the grated fresh coconut and toast lightly for 2-3 minutes.
5. Step 5: Add the tomato puree, turmeric powder, red chili powder, coriander powder, and Kolhapuri masala. Cook until the oil separates.
6. Step 6: Add the cleaned prawns and mix well. Cook for 5-6 minutes, ensuring the prawns are coated in the spice mix.
7. Step 7: Add half a cup of water, adjust salt, and simmer for 5 minutes until the prawns are fully cooked and the gravy thickens.
8. Step 8: Garnish with fresh chopped coriander leaves and set aside.
9. Step 9: In a bowl, mix bajra flour with lukewarm water to form a soft dough. Knead well for 5 minutes.
10. Step 10: Divide the dough into 4 portions. Roll out each portion into a flat, round bhakri using your hands.
11. Step 11: Heat a tawa or flat griddle. Cook each bhakri on medium heat, flipping multiple times until both sides are well-cooked and slightly charred.
12. Step 12: Serve the Prawn Kolhapuri hot with freshly made bajra bhakris.