Chingudi Pakudi
Crispy, golden shrimp fritters from Odisha's coastal kitchens. Succulent prawns coated in a spiced gram flour batter and deep-fried to crunchy perfection. A beachside snack that pairs beautifully with hot tea and tangy chutney.
For 12 servings
- prep · ~10 min
Clean and prep the prawns.
1.Rinse 250g prawns under cold water and pat completely dry with paper towels.2.Rub with a pinch of salt and turmeric; set aside 5 minutes.3.Finely chop onion, green chili, ginger, garlic, and coriander leaves.TIPPat the prawns very dry — extra moisture will make the batter slip off during frying. - mix · ~5 min
Make the spiced batter.
1.In a mixing bowl, combine 1 cup besan, 2 tbsp rice flour, red chili powder, turmeric powder, cumin powder, baking soda, and a pinch of salt.2.Add chopped onion, green chili, ginger, and garlic. Mix well.3.Add water 1 tbsp at a time, whisking to a thick, smooth batter that clings to a spoon (about 4 tbsp total).TIPA thick batter coats the prawns better and gives a crunchier crust. It should not be runny. - prep · ~4 min
Heat oil for deep frying.
Pour 2 cups oil into a deep frying pan and heat over medium flame until it reaches 350°F (175°C). A drop of batter should sizzle and rise immediately.
- mix · ~2 min
Coat the prawns in batter.
Add the dried prawns into the batter bowl. Mix gently with your hands, ensuring each prawn is fully and thickly coated with the gram flour mixture.
- fry · ~15 min
Fry the pakudis until golden and crisp.
1.Carefully drop 3-4 battered prawns into the hot oil, one at a time.2.Fry undisturbed for 2 minutes, then flip and fry for another 2-3 minutes until deep golden on all sides.3.Remove with a slotted spoon and drain on paper towels.4.Repeat with remaining prawns in batches.TIPDon't overcrowd the pan — it drops the oil temperature and makes the pakudis soggy. Fry in small batches. - garnish · ~1 min
Garnish and serve immediately.
Sprinkle hot pakudis with chopped coriander leaves and a light dusting of chaat masala if you have it. Serve piping hot with green chutney or tomato ketchup.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the prawns thoroughly dry with paper towels to ensure the batter adheres and doesn't slide off during frying.
- 2Let the batter rest for 5 minutes after mixing; this allows the chickpea flour to hydrate and results in a fluffier fritter.
- 3Use a thermometer to keep the oil at a steady 350°F (175°C) — too low and the pakudis absorb oil, too high and they burn before the shrimp cooks.
- 4For extra crunch, substitute half the rice flour with cornflour or cornstarch.
- 5These fritters are best served immediately; if needed, keep them warm in a single layer on a wire rack in a 200°F oven.
- 6Add a teaspoon of hot oil to the batter just before frying for a lighter, crispier texture.
Adapt it for your goals.
Gluten-Free
This recipe is naturally gluten-free as written (besan and rice flour are both gluten-free). No changes needed — ideal for those with celiac or gluten sensitivity.
SpicierSpicier
Double the green chilies and add a finely chopped fresh red chili or a teaspoon of crushed red pepper flakes to the batter for a fiery kick that seafood lovers in coastal Odisha crave.
Air Fryer VersionAir-Fryer Version
Skip deep-frying: spray the battered prawns generously with oil and air-fry at 400°F (200°C) for 8-10 minutes, flipping halfway. You'll get a lighter, less oily fritter with 70% less fat.
Protein RichProtein-Rich
Replace half the chickpea flour with roasted gram flour (sattu) or soy flour for a higher-protein snack that still fries up crisp.
Why this is on our healthy list.
Lean Protein Source
Prawns are naturally low in fat and provide a high-quality, complete protein that supports muscle repair and satiety.
Rich in Iodine
Prawns are one of the best natural sources of iodine, an essential mineral for healthy thyroid function and metabolism.
Gluten-Free Base
This snack uses chickpea and rice flours, making it naturally free from gluten and suitable for those with gluten intolerance.
Good Source of B Vitamins
Shrimp provide significant amounts of vitamin B12 and niacin, which support nerve health and energy production.
Frequently asked questions
Yes — thaw them completely in the refrigerator, then pat them extremely dry with paper towels before marinating. Excess moisture from frozen shrimp will make the batter runny.
