Chingri Maach Snacks: 5 Easy Bengali Dishes With Prawns & Shrimp
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If you know Bengalis, you must have heard about their love for chingri. Though shrimps and prawns are considered seafood, Bengalis adorably call them "chingri maach”. Be it fried, baked (bhapa chingri), cooked with mustard (known as sorshe paturi) or a simple chingrir malakari, prawns are always loved. Irrespective of festive season, any special occasion or just a casual snack, chingri dishes always find their way to the Bengali table. 

The succulent texture and delicate flavour of prawns make them a favourite among seafood lovers. During the monsoon season, the aroma of chingri dishes wafting through the air brings a sense of comfort and nostalgia. Bengal is ready to welcome the monsoon which creates a perfect backdrop for enjoying hot, crispy snacks made with prawns.

The combination of the season's cool, damp air and the warm, rich flavours of chingri snacks is truly irresistible. As the monsoon clouds gather, Bengalis are all set to make every drizzle a little more delightful with a plate of hot piping chingri snacks.

Types Of Bengali Snacks To Be Made With Chingri

Chingrir Chop

Chingrir Chop, or Prawn Croquettes, is a beloved street snack in Kolkata. These croquettes are crispy on the outside and filled with a delectable mixture of prawns, potatoes, and spices. The filling is perfectly balanced with the right amount of spices. The chops are dipped in a gram flour batter, rolled in breadcrumbs, and deep-fried to golden perfection. Served hot with kasundi (Bengali mustard sauce) or tomato ketchup, Chingrir Chop is a monsoon favourite.

Any kabiraji dish is a hot favourite among Bengali people. And Chingrir Kabiraji is indeed a comforting snack that brings joy to any rainy day. Prawn Kabiraji features minced prawns coated in beaten egg and breadcrumbs, then fried until golden brown. The tender prawn filling, wrapped in a crispy coating, creates a mouthwatering experience. Paired with yellow kasundi, Chingrir Kabiraji is a delightful treat that satisfies the taste buds and warms the heart.

Chingrir Cutlet

Chingrir Cutlet is a fantastic snack to enjoy on a summer and monsoon patio, especially when paired with a glass of white wine or Riesling. The large king prawns are marinated with green chilies, ginger, garlic, and black pepper. They are then coated with a mixture of flour, egg, and breadcrumbs, shaped into cutlets, and deep-fried until crispy. Prawn cutlet is a wise choice for a light snack or a party appetiser.

Chingrir Bora

Chingrir Bora is a traditional Bengali delicacy that should not be forgotten. These small prawn fritters are made with a mixture of prawns, red lentils, rice flour, and spices. The fritters are fried until golden brown and served as a side dish or a snack. The combination of the tiny prawns and the aromatic spices creates a crispy, crunchy delight that is perfect for the monsoon season. Chingrir Bora is best enjoyed with steamed rice and dal or as a snack with mustard sauce.

Rosun Chingri with Coriander

Rosun Chingri with Coriander (Bengalis call it Dhonepaata) is a gourmet prawn dish that combines the rich flavours of garlic and coriander. Large tiger prawns are marinated with chopped onions, garlic, ginger, green chilli paste, lemon juice, and turmeric powder. They are fried straight away and served with kasundi and onions or a thick mint and coriander chutney. This crispy and creamy snack turns out to be mind-blowing, no matter which season you are in.

Bengali cuisine offers a variety of delightful snacks made with prawns, each with its unique flavour and preparation style. These chingri snacks are perfect for enjoying during the monsoon season, bringing warmth and comfort on rainy days.