Chilli Garlic and me

Prawn/shrimp pakora

Sunday, 26th October, 2014
Well now this dish does not need any introduction. I am just going to say, have it as snacks or lunch or dinner... it will still be the star of your menu. This is a traditional recipe that I was handed down from both my mother in law and my mother and I think every Bengali kitchen will have an unique prawn pakora recipe handed down to them by elders. You can use the small sized prawns or use shrimps.

Ingredients (serves 4 to 5)

Prawns/ shrimps – 200 gms (with shells and head)
Split Red Lentil or Masoor dal – ½ cup
Onion – 1 (chopped finely)
Green chillies – 3 or as per taste (chopped finely)
Salt – as per taste
Turmeric powder – ½ tsp


1. Clean the shrimps or prawns but do not de shell them. We use the shrimps or the prawns with their shells. In fact you can make these pakoras by using left over prawn shells and head.

2. Soak the lentils in water for 15 to 20 mins and let the lentils swell up.

3. Now grind the lentils along with a handful of the prawns and leave the others to be used later. If you are using only the shells and the heads then use everything and grind them to a coarse paste.

4. Add the chopped onions, chillies, turmeric powder, salt and the remaining prawns or shrimps to the batter.

5. Scoop out small portions of the batter and deep fry them.

Serve it hot with mustard sauce or tomato sauce.

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didibhai on 6th November, 2014
try korte hobe sunday te korbo bye