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Crispy, golden-fried shrimp fritters bursting with flavor from fresh prawns, onions, and Bengali spices. This classic snack is a monsoon favorite, perfect with a cup of chai or as a starter.
Prepare the Batter Base
Incorporate Aromatics and Shrimp
Form the Pakora Mixture
Heat Oil for Frying
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Crispy, golden-fried shrimp fritters bursting with flavor from fresh prawns, onions, and Bengali spices. This classic snack is a monsoon favorite, perfect with a cup of chai or as a starter.
This bengali recipe takes 30 minutes to prepare and yields 4 servings. At 332.17 calories per serving with 19.8g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Fry the Pakoras
Drain and Serve
Add finely shredded cabbage or spinach (palak) to the batter along with the onions for extra vegetables and a different texture.
For a different texture, you can substitute half of the besan with coarse chickpea flour or add a tablespoon of cornstarch for added crispiness.
Incorporate 1/2 teaspoon of roasted and coarsely ground cumin and coriander seeds (bhaja moshla) for a deeper, earthier flavor.
For a less oily version, shape the mixture into small patties and cook them in an air fryer at 180°C (350°F) for 12-15 minutes, flipping halfway through, until golden and crisp. Spray with a little oil before cooking.
Both shrimp and besan (gram flour) are excellent sources of protein, which is essential for muscle repair, immune function, and overall body maintenance.
Shrimp provides beneficial omega-3 fatty acids, which are known to support heart health and reduce inflammation in the body.
Spices like turmeric and garlic, used in the batter, contain compounds with anti-inflammatory and antioxidant properties that contribute to overall wellness.
One serving of Chingri Pakora (about 4-5 pieces) contains approximately 350-400 calories. The exact number can vary based on the amount of oil absorbed during frying.
Chingri Pakora is a deep-fried snack, so it should be enjoyed in moderation. However, it provides a good amount of protein from the shrimp and besan. To make it healthier, you can try pan-frying or air-frying instead of deep-frying.
Yes, you can use frozen shrimp. Make sure to thaw them completely and pat them very dry with paper towels before adding to the batter to remove any excess moisture.
This usually happens for two reasons: the oil was not hot enough when you started frying, or the batter was too thin and runny. Ensure your oil is at the correct temperature and your batter is thick enough to coat the ingredients without dripping.
Traditionally, Chingri Pakora is served with Kasundi, a pungent Bengali mustard sauce. It also pairs wonderfully with green mint-coriander chutney or a simple tomato ketchup.
It is not recommended to make the batter ahead of time. The salt will draw water out of the onions and shrimp, making the batter thin and watery, which will result in soggy pakoras. It's best to mix and fry immediately.