Chingri Macher Bora Bhaja(Shrimp Fritters)

In Bengal, Rice (Bhaat) and Lentils (Dal ) are staple and with it , are served fries (Bhaja ) and of various kinds. Vegetables like Brinjal, Potato, Pumpkin etc are cut into wafer thin slices and batter fried crisp. Other than that, leaves of spinach, spring onions, fenugreek etc   are chopped very fine and fried into "Bora" to be served along with Bhaat and dal. Chingri macher bora bhaja is a simple recipe which i would love you to try.

Ingredients :

Shrimps                                            1 cup
Rice Powder                                     1 tbsp
Green Chilly Paste                             1 tsp
Salt                                                   as per taste
Turmeric Powder                              a pinch or two
Ginger Paste                                     1 tsp
Fresh Coconut ,grated                       1/2 cup
Vegetable Oil                                    for deep frying
Onion Paste                                       1 medium size

Method :

Saute the shrimps a bit in a pan with a little oil and remove.

Now grind the shrimps and grated coconut together.

Add rice powder, salt, green chilly paste, ginger and onion pastes. Beat all together with hand to mix. 

Heat oil for deep frying the bora's.

You can replace rice powder with flour (besan).Serve hot with bhaat and dal.

Here is a second type :

Matar Daler diye Beguner bora

Ingredients :

Matar dal Paste                                   1 cup

Basmati Rice Powder                          1 tbsp

Green chilly Paste                                1 tsp

Salt                                                      according to taste

Brinjal                                                  1,finely sliced

Method :

You will have to first grind the lentil into a very fine paste with the help of water.

Cut the eggplants into very thin slices. Other vegetables such as pumpkin, pointed gourd and leaves of fenugreek , pumpkin flowers and ' bok phool'  etc are also fried like brinjal.

In the dal mix salt, green chilly paste and rice flour. Beat all together with hand to mix. The mix should not be too thick or too thin.

Now you can dip any vegetable of your choice, very thinly cut or leaves of fenugreek/spinach /pumpkin flower/bok phool.

No flour is used in this recipe.

Bok phool 

 We Bengali's love  to eat "Bok phool bhaja". I had no idea wot was the name of the flower that we so love, so I looked for some information and here I share it with you.

This is a Tropical plant called Sesbania Grandiflora, Agati grandiflora. Its a  small ornamental tree with a straight trunk that produces a mass of large, 3-4" white flowers resembling little birds, hence the name. The flower is large and distinctively curved. The vertical pods, that contain seeds are discarded. The tender leaves, green fruit and flowers are eaten alone as a vegetable or mixed into curries or salads in Asia. Flowers may be dipped in batter and fried.

Every Body Just Loves Crispy Crunchies 

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