Chingri Pakora

Name: Chingri Pakora
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 servings
Cuisine: bengali
Ingredients: 300 g prawn (medium, cleaned and deveined); 1 cup chickpea flour; 2 tbsp rice flour; 1 pcs onion (small, thinly sliced); 2 pcs green chili (finely chopped); 2 tbsp cilantro (chopped); 1 tsp ginger (grated); 1 pinch turmeric powder; 1 pinch red chili powder; 0.5 tsp cumin seeds (lightly crushed); 0.5 tsp salt; 3 tbsp water (to make a thick batter); 2 cup oil for frying

RATING

4.5/5(63)

TASTE SCORE

9/10

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.

PREP

20m

COOK

15m

SERVES

1 PIECE

100 cal

SERVINGS

METHOD · 5 STEPS

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.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the prawns very dry before mixing, or the batter will loosen and slip off in the oil.
2
Add water by spoonfuls only; this pakora batter should cling in rough clumps, not pour like pancake batter.
3
Let the onion sit in the batter for the 5-minute rest so it releases a little moisture and helps bind the clusters.
4
Fry in small, uneven clusters rather than single prawns for the classic craggy Bengali pakora texture.
5
Keep the oil at medium heat; if it is too hot, the coating browns before the prawn cooks through.
6
As soon as the pakora turns deep golden and the onion edges look crisp, remove it to avoid rubbery prawns.
7
Serve immediately after frying, or re-crisp briefly in a hot oven or air fryer before serving.