Pui Shak Chingri Bora (Malabar Spinach & Prawn Pakora / Fritters - Bong style)

Name: Pui Shak Chingri Bora (Malabar Spinach & Prawn Pakora / Fritters - Bong style)
Total time: 1800 s
Yield: 4-5 servings
Cuisine: Indian
Ingredients: 2-3 cups Pui Shak, washed, drained & finely chopped; 8-10 prawns, deveined, cleaned & rinsed well; 2-3 green chilies; 3-4 garlic cloves; 1 onion, chopped; salt to taste; 3-4 tbsp. gram flour; 1/4 tsp. turmeric powder; 1 tsp. red chili powder; 1 tsp. roasted cumin powder; 1 tsp. nigella seeds; oil to deep fry

Bethica Das @kitchen_flavours

Sharjah (UAE)

#cr - These are simple Bengali homemade style pakoras made of Pui Shak or Malabar Spinach and prawns. These crispy fritters are a great accompaniment to dal-chawal or khichdi. You can also relish them as a rainy day tea time snack or as an appetizer with kasundi (bottled mustard sauce) or any chutney.

Bethica Das @kitchen_flavours

Saved

Ingredients

25-30 minutes

4-5 servings

2-3 cupsPui Shak, washed, drained & finely chopped
8-10prawns, deveined, cleaned & rinsed well
2-3green chilies
3-4garlic cloves
1onion, chopped
salt to taste
3-4 tbsp.gram flour
1/4 tsp.turmeric powder
1 tsp.red chili powder
1 tsp.roasted cumin powder
1 tsp.nigella seeds
oil to deep fry

Saved

Steps

25-30 minutes

1

In a bowl, add a pinch of salt to the chopped pui shak and marinate for 5-10 minutes. Then mash well.
2

Pound the prawns, garlic and green chilies coarsely. Add to the Pui Shak and along with the remaining ingredients (except oil). Sprinkle water accordingly. Cover and keep aside for 5 minutes.
3

Wet your hands and take a little portion of the batter and form into equal size pakoras and keep them ready to be deep fried.
4

Heat oil in a pan / kadai. Gently drop the pakoras in the hot oil. Fry on a low flame on both sides till golden in colour. Drain on a kitchen towel.
5

Serve them hot as a tea time snack, as an appetizer with kasundi / green chutney or as a side dish with dal-chawal or khichdi.