We often tend to overlook the tiny shrimps available in the market and reach for the bigger, meatier prawns that appear more impressive on our plates. But the truth is, the smaller the shrimp, the better it tastes. These tiny shrimps make for delicious cutlets that go perfectly with soft, hot rice bhakris.
Bhavesh Koli shares his family’s recipe for Ola Jawala Cutlets, made with tiny fresh shrimps and the signature Koli masala—a spice blend of 28 ingredients, including red chillies, coriander seeds, cumin, cinnamon, cloves, and black pepper. It’s what gives most Koli dishes their deep, rich colour and layered flavour.
There isn’t, however, a single recipe for Koli masala—it differs from household to household. Bhavesh says that in his own home alone, there are four different kinds of Koli masalas made. The common thread lies in the ingredients—red chillies, turmeric, black pepper, and cinnamon, to name a few—but their proportions vary. Even the number of chillies used differ: some families use three, while others use four. Koli masala cannot be made in small batches, so families who prefer the same flavour often come together to prepare large quantities. To extend its shelf life, an entire cube of asafoetida is added to the masala—it acts as a natural preservative. It’s best made ahead of time and stored, ready to be used as and when required.
To Make the Koli Masala:
| Bedgi chillies | 80 grams |
|---|---|
| Patna or Sakeshwar chillies | 60 grams |
| Ghati chillies (or any spicy red chilli) | 80 grams |
| Kashmiri chillies | 100 grams |
| Whole Spices: | |
| Coriander seeds | 4 tablespoons |
| Cumin seeds | 2 tablespoons |
| Fennel seeds | 1 tablespoon |
| Mustard seeds | 1 tablespoon |
| Poppy seeds | 2 teaspoons |
| Black pepper | 1 teaspoon |
| Cloves | 6 to 8 pieces |
| Cinnamon | 2 small sticks |
| Caraway seeds (Shahi jeera) | 1 teaspoon |
| Black cardamom | 1 piece |
| Green cardamom | 3 pieces |
| Star anise | ½ piece |
| Nagkeshar | 3 to 4 pieces |
| Triphala | ½ teaspoon |
| Stone flower (Dagad phool) | 1 teaspoon |
| Bay leaf | 2 leaves |
| Cassia leaf (Ram patra) | 1 leaf |
| Mace (Javitri) | 1 small blade |
| Nutmeg (Jaiphal), grated | ⅛ piece |
| Allspice (Kabab chini) | ½ teaspoon |
| To Add After Grinding: | |
| Turmeric powder | 1½ teaspoons |
| Asafoetida | 1 teaspoon or 1 small chunk |
To Make the Cutlets:
| Fresh Jawala (tiny fresh shrimps) | 250 grams |
|---|---|
| Ginger, chopped | ½ inch |
| Garlic, chopped | 6 to 7 cloves |
| Green chillies, chopped | 3 to 4 |
| Onion, chopped | 1 medium |
| Koli Masala Powder | 1 teaspoon |
| Turmeric powder | ½ teaspoon |
| Salt | as per taste |
| Coriander leaves, chopped | 3 tablespoons + extra for garnish |
| Oil | 2 tablespoons |
What You Will Need
Kadhai/frying pan, measuring spoons and cups, mixing bowl, slotted spoon or spatula, chopping board, knife, mixer-grinder
Instructions
For the Koli Masala:
Remove the stems from all the dried red chillies. Spread them out on a plate and sun-dry for 1 to 2 hours until crisp.If sun-drying isn’t possible, warm them on a tawa over a very low flame for 2 to 3 minutes, stirring continuously. They should turn dry and brittle but not darken. Set aside to cool completely.
Place a clean, dry tawa on low heat. Add each spice one at a time and roast gently until it becomes fragrant. Do not let the spices change colour or smoke—the roasting should be slow and light. Transfer each spice to a large plate and allow everything to cool completely before grinding.
(Cooling prevents moisture from forming in the masala and helps it store well.)
First, grind all the dried chillies into a fine powder. Then add the roasted whole spices and grind again until well blended. Finally, add turmeric powder and asafoetida and pulse briefly to mix.
Transfer the masala to an airtight jar and store in a cool, dry place. It keeps well for 3 to 4 months and can be used as needed.
For the Cutlets:
Rinse the ola jawala (tiny shrimps) thoroughly in water 2–3 times to remove any sand or grit. Drain well and set aside.
Place the cleaned shrimps in a mixing bowl. Add the chopped ginger, garlic, and green chillies.
Add the finely chopped onions, Koli masala, turmeric powder, and salt to taste. Mix well so the spices and onions coat the shrimps evenly.
Add the chopped coriander leaves and mix again until everything is well combined.
Pour enough oil into a frying pan or kadhai and heat it over medium heat.
While the oil heats, lightly wet your hands with a little water or apply a thin layer of oil—this prevents the mixture from sticking to your fingers.
Take a small handful of the shrimp mixture (about the size of a golf ball). Press and flatten it gently between your palms to form a round disc, roughly 2 inches in diameter and about ½ inch thick.
Place the shaped cutlet on a plate or tray and repeat with the remaining mixture until all cutlets are shaped and ready for frying.
Carefully place the cutlets in the hot oil, one at a time. Fry on medium heat for 3–4 minutes until the bottom turns a light golden brown.
Turn the cutlets gently and fry for another 2–3 minutes until both sides are evenly browned and crisp.
Garnish with chopped coriander and serve hot with lemon wedges and rice bhakri.
Tips:
- Before handling the cutlet mixture, lightly coat your palms with a thin layer of oil or dip them briefly in water. This creates a non-stick surface, making it easier to shape the mixture into discs without it clinging to your fingers. Reapply as needed while shaping the remaining cutlets.
- When the cutlets are lightly browned on one side, use a spatula or tongs to turn them gently. Support the cutlet from underneath to prevent it from breaking. Avoid overcrowding the pan so you have enough space to manoeuvre each cutlet safely.
Variations:
If desired, 1–2 teaspoons of besan (gram flour) can be added to the mixture to improve binding.
Bhavesh Koli, a civil engineer by education with over a decade of experience in advertising, founded Mi Hi Koli—a restaurant in Mumbai dedicated to authentic Koli cuisine in 2011.
Bhavesh is a volunteer with The Mumbai Koli Project by The Locavore. An impact campaign inspired by the film Against the Tide, the project aims to spotlight the city’s original fisherfolk—the Koli community—and their evolving relationship with the sea, while encouraging Mumbaikars to make more sustainable, seasonal, and inclusive seafood choices. Read more about the project here.
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