Chingri Pakora
Crisp Bengali-style prawn fritters with a light gram flour coating, gentle heat, and plenty of onion and herbs. They fry up golden and crunchy outside while the prawns stay juicy inside, making them perfect for tea-time or as a starter.
For 12 servings
- prep · ~8 min
Prepare the prawns and vegetables.
1.Pat the prawn dry well so the coating sticks properly.2.Slice the onion thinly and chop the green chili and cilantro.3.Grate the ginger and keep everything ready near the mixing bowl. - mix · ~5 min
Make the pakora mixture.
1.Add chickpea flour and rice flour to a bowl.2.Mix in onion, green chili, cilantro, ginger, turmeric powder, red chili powder, cumin seeds, and salt.3.Add the prawn and toss well to coat.4.Sprinkle in water a little at a time and mix to a thick, clingy batter.TIPKeep the batter thick, not runny, so the pakora turns craggy and crisp instead of flat. - rest · ~5 min
Rest the mixture for 5 minutes.
- fry · ~12 min
Fry the pakora until golden and crisp.
1.Heat oil for frying in a deep pan over medium heat.2.Drop small clusters of the prawn mixture into the hot oil without crowding the pan.3.Fry until deep golden and crisp, turning once or twice, about 3 to 4 minutes per batch.4.Lift out and let excess oil drip back into the pan.TIPUse medium heat so the coating cooks through and the prawn stays juicy inside. - serve
Serve the Chingri Pakora hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the prawns very dry before mixing, or the batter will loosen and slip off in the oil.
- 2Add water by spoonfuls only; this pakora batter should cling in rough clumps, not pour like pancake batter.
- 3Let the onion sit in the batter for the 5-minute rest so it releases a little moisture and helps bind the clusters.
- 4Fry in small, uneven clusters rather than single prawns for the classic craggy Bengali pakora texture.
- 5Keep the oil at medium heat; if it is too hot, the coating browns before the prawn cooks through.
- 6As soon as the pakora turns deep golden and the onion edges look crisp, remove it to avoid rubbery prawns.
- 7Serve immediately after frying, or re-crisp briefly in a hot oven or air fryer before serving.
Adapt it for your goals.
Low-oil
Shape small clusters and cook them in an air fryer or oven with a light brush of oil for a lighter snack with less deep-frying.
extra spicyExtra-spicy
Increase green chili and red chili powder for a sharper heat that pairs especially well with evening tea.
fishFish
Use small boneless fish pieces instead of prawns for a similar Bengali-style pakora with a different seafood character.
no onionNo-onion
Skip the onion for a cleaner prawn-forward flavor and a slightly lighter, less sweet fritter.
Why this is on our healthy list.
Protein from Prawns and Besan
Prawns and chickpea flour both contribute protein, making these fritters more satisfying than a flour-only snack.
Herbs and Aromatics
Cilantro, ginger, onion, and green chili add flavor along with plant compounds that make the dish more vibrant than plain fried batter.
Legume-Based Coating
Using chickpea flour instead of refined wheat flour adds the benefits of a pulse-based batter with a more earthy, hearty character.
Frequently asked questions
The batter is usually too thin or the oil is not hot enough. Keep the batter thick and clingy, and fry in medium-hot oil without overcrowding.
