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Kumro Patay Chingrir Bora

Kumro Patay Chingrir Bora (Fritters of Shrimps wrapped in Pumpkin Leaves)

5 from 1 vote
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 !!!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course: Side Dish
Cuisine: Bangladeshi, Bengali, Sylheti
Ingredients Method

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

Method
 

For the shrimp stuffing
  1. Grind the shrimps with about a quarter of the chopped onions to a coarse paste.
  2. 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.
  3. Give it a hearty mix. Keep aside.
For the Batter
  1. 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
  1. Soak the pumpkin leaves in hot water (with a sprinkle of salt added) for 10 odd minutes.
  2. 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)
  3. 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)
  4. Repeat the process for the remaining leaves.
  5. Heat oil in a kadhai, dip the pumpkin leaf parcel in the batter and deep fry till a gorgeous golden brown.
  6. Keep over a kitchen absorbent towel to drain any excess oil.
  7. Serve hot.