Phool Chingrir Bora

Tiny river shrimp flavoured with onions, green chillies, and coriander leaves.

  • Cooking time
    45 minutes
  • Calories
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Phool chingri, a smaller version of kucho chingri, is a variety of tiny river shrimp that is caught in the distributaries near the Sundarban delta in bengal. These small shrimp have very soft shells and an intense shrimpy flavour that you simply cannot find in larger shrimp. They are either sold fresh in the markets or are made into shutki—dried fish—and are considered a delicacy in Bengali cuisine.

Phool chingri'r bora (tiny shrimp fritters) are perfect with rice and a light dal. They can also be an excellent snack with a glass of beer! If you find them in the market, do not miss picking them up.

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4–5 servings
  • 250 g phool chingrir bora (tiny river shrimp)
  • 40 g onions
  • 10 g green chillies
  • 15 g coriander leaves
  • 4 g salt
  • ¼ tsp sugar
  • 2 tbsp rice flour
  • 4 tbsp maida
  • vegetable oil for deep frying


  1. Wash and rinse the phool chingri multiple times until water runs clean. If you notice any leaves or dirt while washing, pick them out. Strain over a mesh strainer to completely drain the water.
  2. In a mixing bowl, add the washed and drained shrimp, thinly sliced onions, chopped green chillies, coriander leaves, salt, sugar, rice flour, and maida. Mix everything well. Add just enough flour so that the mixture binds together; too much will dilute the flavour of the shrimp.
  3. Heat vegetable oil for deep-frying. Add small dollops of the shrimp mixture to the oil. Fry on medium-low heat until brown on both sides.

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