Chingri Pakora

Instructions

1. 1

   Prepare the Batter Base

   • In a large mixing bowl, combine the besan (gram flour), rice flour, turmeric powder, red chili powder, kalonji seeds, poppy seeds (if using), and salt.
   • Whisk the dry ingredients together until well combined. This ensures even distribution of spices.
2. 2

   Incorporate Aromatics and Shrimp

   • Add the thinly sliced onions, chopped green chilies, ginger paste, garlic paste, and chopped coriander leaves to the dry flour mixture.
   • Add the cleaned and deveined shrimp. Use your hands to mix everything thoroughly, ensuring the shrimp and onions are fully coated in the flour and spice blend.
3. 3

   Form the Pakora Mixture

   • Begin adding water, a tablespoon at a time, while mixing.
   • Continue until you achieve a very thick, coarse batter that just binds the ingredients together. The mixture should not be runny; it should hold its shape when dropped from a spoon.
4. 4

   Heat Oil for Frying

   • Pour vegetable oil into a kadai or deep-bottomed pan, ensuring it's at least 2 inches deep. Heat over medium-high flame for about 5-7 minutes.
   • To test if the oil is ready, drop a tiny speck of batter into it. If it sizzles and floats to the top immediately without browning too quickly, the temperature is perfect.
5. 5

   Fry the Pakoras

   • Carefully drop tablespoon-sized, rustic portions of the shrimp mixture into the hot oil. Avoid making them perfectly round.
   • Do not overcrowd the pan; fry in batches of 5-6 pakoras at a time to maintain the oil temperature.
   • Fry for 4-5 minutes, turning them occasionally, until they are a deep golden brown and uniformly crispy.
   • The shrimp inside should be pink and fully cooked.
6. 6

   Drain and Serve

   • Using a slotted spoon, remove the fried pakoras from the oil.
   • Place them on a wire rack or a plate lined with paper towels to drain excess oil.
   • Serve immediately while hot and crispy with Bengali kasundi (mustard sauce), mint-coriander chutney, or tomato ketchup.