Kumro Patay Chingrir Bora (Fritters of Shrimps wrapped in Pumpkin Leaves)
Kumro Patay Chingrir Bora. A tear-jerking spicy shrimp filling. Wrapped in tender pumpkin leaves. Dipped in batter. And fried to a gorgeous golden. Quintessentially Sylheti.Enjoy !!!
Ingredients
For the shrimp stuffing
- 200 g shrimps or kucho chingri descaled, deveined, head and tail removed
- 2 onion finely chopped
- 7-8 green chilies finely chopped
- 1/4 tsp turmeric powder
- 1/2 tsp kashmiri red chili powder
- salt to taste
For the batter
- 1/2 cup besan or bengal gram flour
- 1/2 cup rice flour
- 1/2 tsp turmeric powder
- 1/4 tsp salt
Assembling the Kumro Patar Bora
- 7-8 medium-sized tender pumpkin leaves
- oil for frying
Instructions
For the shrimp stuffing
- Grind the shrimps with about a quarter of the chopped onions to a coarse paste.
- Transfer the shrimp-onion paste to a mixing bowl, add the chillies and remaining onions, sprinkle in the turmeric powder, red chili powder and salt.
- Give it a hearty mix. Keep aside.
For the Batter
- Take all the ingredients (listed under ‘For the batter’) in a mixing bowl. Add a little water, mix well to form a batter of medium thick consistency. Ensure there are no lumps.
Assembling the Kumro Patar Bora
- Soak the pumpkin leaves in hot water (with a sprinkle of salt added) for 10 odd minutes.
- Take a leaf out of the water, give it a gentle squeeze to drain any excess water, spread on a plate as in the picture. (Second pic from above)
- Take 1.5 tbsp of the shrimp stuffing, place in the middle of the leaf. Gently wrap from all sides to make a parcel as shown in the picture. (Second pic from above)
- Repeat the process for the remaining leaves.
- Heat oil in a kadhai, dip the pumpkin leaf parcel in the batter and deep fry till a gorgeous golden brown.
- Keep over a kitchen absorbent towel to drain any excess oil.
- Serve hot.