Pat both dry with paper towels. For the batter, take a bowl and mix the cayenne pepper powder, garam masala, carom seeds, salt (to taste), coriander leaves, ginger paste, garlic paste, red food ...

Deep-fry them until they turn golden brown in colour. 5. Once done, transfer to a plate lined with tissue paper to remove excess oil. Sprinkle some chaat masala on top and enjoy! Maharashtrian prawn ...

There are two playgrounds in the Koliwada, a rare find in today’s Mumbai. But you can opt to see the Peer Dargah or head ...