Welcome friends.

Today I present to you an extremely delicious evening snacks recipe – crispy prawn pakoda.

When served with a bowl of puffed rice and

a cup of hot tea,

this recipe is sure to make your taste buds tickle.


Prep time: 10 mins

Cook time: 25 mins

Serves: 3-4 people


Onion – 2 medium

Ginger – 1 inch.

Green chilli – 5 nos

Garlic – 8 to 10 cloves

Prawn – 500 gms.

Eggs – 2 pieces

Mustard/vegetable oil – 1.5 tbsp.

Red chilli powder – 1 tsp.

Cumin powder – 1 tsp.

Turmeric powder – 1/2 tsp.

Boiled potato – 2 medium

Cumin seeds – 1 tsp.

Coriander powder – 1 tsp.

Red Chilli – 1 piece

Cardamom – 2 small pieces

Cinnamon stick – 1 piece

Salt and pepper – According to taste.

Coriander leaves – 2 tbsp.

Refined flour – 1.5 tbsp.

Water – As required

Biscuit powder – As required (Optional)

How to cook চিংড়ির চপ | Prawn Pakoda | Chingrir Chop | Chingri macher bora | Chingri macher pakora:

  1. Mix the ingredients (Onion, Ginger, Garlic, Green chillies) in a mixing jar to prepare the masala. Mix only till the ingredients are broken down to tiny pieces. Avoid making a fine paste. If you don’t have a mixer/grinder, then you can chop the ingredients to small pieces using a knife as well.
  2. Next, take about 150 gms prawn in the mixing jar. Make sure that the prawn is descaled and thoroughly cleaned before adding them to the jar. Unlike before, the prawn needs to be mixed till it becomes a fine paste.
  3. Take about 1.5 tablespoon mustard oil in a frying pan. Mustard oil works best for frying the masala. Alternatively, you can use vegetable oil as well.
  4. When the oil becomes hot, add the ginger, onion, garlic, chilli mixture prepared before.
  5. Fry the mixture well in low or medium flame till the raw smell of the onion and garlic is no longer there. Again, remember that the mixture should comprise tiny chopped pieces of ginger, onion, garlic, chilli and not a fine paste. Fine paste does not serve as a good stuffing for the prawn pakoda. 
  6. After frying the mixture for about 3 minutes, add the previously prepared fine paste of prawn.
  7. Stir fry everything for about 2 more minutes and make sure that the prawn gets mixed well with the masala.
  8. The flame should be kept medium. Add about 1 teaspoon red chilli powder, 1 teaspoon jeera powder, half teaspoon turmeric powder. Continuously stir the mixture in medium flame for about 2-3 minutes.
  9. After that add two medium sized boiled potatoes and mash them well using a masher. One important thing to note here, the potatoes should be moderately boiled and should be slightly hard as opposed to being totally soft. Too soft potatoes do not make a good stuffing.
  10. Mix the potatoes well with the rest of the mixture. 
  11. Add salt as per your taste.
  12. Add 2 teaspoon fried masala – 1 teaspoon jeera, 1 teaspoon coriander powder, 1 red chilli, 2 small pieces of cardamom, 1 piece cinnamon stick fried in a dry pan and then ground.
  13. Add 2 tablespoon coriander leaves. Mix and stir everything really well in low to medium flame for 2 to 2.5 minutes. The stuffing is now ready.
  14. Turn off the gas oven and pour the stuffing into a plate. Spread it over the plate and allow it to cool. 
  15. Take a few whole pieces of prawn – properly descaled and cleaned. The head should be completely removed.
  16. You can keep some portion of the tail to give the pakoda an attractive look. Take some of the stuffing from the plate into your palm and roll it into a round or oval shape. 
  17. Take one whole prawn and press it into the stuffing with the tail of the prawn protruding out slightly.
  18. Repeat the process (15 to 17) for all the other pieces of prawn. 
  19. Take two eggs. Take a bowl and break each egg and pour the contents into it.
  20. Add a pinch of salt and pepper powder and properly mix everything using a spoon.
  21. Add about 1.5 tablespoon of refined flour to the egg mixture. Take some amount of refined flour in a separate bowl as well. Take each of the previously prepared stuffing balls and mix it with the flour. This serves as the first coating for the pakoda.
  22. Then dip it into the egg mixture and gently roll it into biscuit powder kept in a separate plate.
  23. After rolling the stuffing in the biscuit powder again dip it in the egg mixture followed by another round of rolling in the biscuit powder.
  24. Repeat the process for the rest of the stuffing balls – rolling in refined flour followed by dipping in egg mixture followed by rolling in biscuit powder followed by dipping in egg mixture again and then one final round of rolling in biscuit powder. Basically there is a single first coating of flour followed by two alternate coating each of egg mixture and biscuit powder.
  25. Once the process is complete, keep the stuffing balls covered using a moist cloth for 15 to 20 minutes. 
  26. Take sufficient quantity of refined oil in a frying pan and heat it.
  27. Gently release each stuffing into the oil. Use a spatula to scoop some of the oil from the bottom and pour it on top of the stuffing from time to time. This will make sure that the top of the stuffing gets properly fried as well.
  28. Roll it over and repeat the process till it gets properly fried from all sides. Once one stuffing gets fried you can add another. At most two can be fried at the same time to ensure proper frying. Frying should be done in low to medium flame till you see the stuffings turn into golden brown in colour. 
  29. Repeat the process for the rest of the stuffings.
  30. Your yummy prawn pakodas are now ready. Sprinkle some black salt and serve hot with some salad and sauce.
Final chop