The Durga Puja celebrations include a wide range of delicacies, from crispy fritters to creamy curries and fragrant biryanis. One such delicacy is narkel chingri bora –small, oval-shaped fried prawn (chingri) and coconut (narkel) fritters, found in Bengali households. Less popular than chop cutlets, ghugni, and rolls found in pandals, but just as delicious, these fritters are specially prepared during festivals and special occasions.
In a bowl, mix the prawns, coconut, onions, green chilli, and besan. Mix it well and add rice flour at the end. Make sure all ingredients are well combined. The mixture should be slightly sticky.
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Step 2: Shape the fritters
Lightly grease your hands. Now take the mixture and shape it into small, oval-shaped fritters or mini cutlets.
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Step 3: Cook the fritters
In a pan, heat oil. Once the oil is ready (place the end of a wooden spool in the oil; if bubbles emerge, it’s ready for frying), dip the individual fritters and fry. Do not crowd the pan. With a small spoon, gently splash hot oil from the pan on the fritters so they develop a golden brown color and cook all the way through.
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Step 4: Serve
Once fried, take out the fritters from the pan and place them on a plate lined with paper. The paper will absorb the extra oil. Serve them hot with local mustard sauce, Kashoni, ketchup, or coriander chutney.
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