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Monday, April 8, 2013

Shrimp and Lentil Fritter (Pakora)


Having grown up as a single child of working parents, I had to; and liked spending some alone time. Even now and then I need that space for myself. My idea of spending such time is to curl up with some hot tea, pakora and a great book (preferably a detective novel). Everyone close to me knows of this. Sometime when I am stressed out, even my daughter goes and tells her father that they should head out biking or in the mountains to let mama get her “alone time”.


  • 1/2 cup red lentil ( Musur Dal ) washed and soaked for 3-4hrs.
  • 1 cup tiny shrimps ( You can 10 – 15 bigger shrimps alternatively )
  • 1tbsp. chopped ginger
  • 5-6 cloves garlic
  • 3-4 hot green chilies ( Use 1 if kids are eating )
  • 2tsp. chopped coriander leaves ( Cilantro )
  • 1/2tsp. baking powder
  • 2tbsp. besan ( Bengal gram flour )
  • 1/2tsp. sugar
  • Salt to taste
  • Oil for deep frying


Drain excess water from the soaked dal and grind it into a coarse paste with garlic and green chilies. Transfer the content from the grinder to a mixing bowl.

If you are using larger shrimps  clean and devein them and then churn them in a blender. We don’t want paste of shrimps, so just use the pulse mode for few seconds. For tiny shrimps use as they are.

Mix all ingredients together other than oil. If you feel that the mixture is still loose you can add little more besan or rice flour for binding. Make small balls out of it.

In a wok heat enough oil for deep frying and drop the balls in it. Fry on medium heat till both sides turn light brown. Crank up the heat to high and fry for few more minutes to make them crispy. Remove and drain them on a paper towel.

Serve hot with your favorite chutney or ketchup.


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