Phool Chingri’r Bora: Try These Crispy Shrimp Fritters At Home
Image Credit: spicyworldbyarpita

Evening is probably the most joyful part of the day. Conversations and laughter, along with some yummy snacks truly make for a perfect evening time. So, why not enjoy it to the fullest by making the tummies happy and family smile? These Phool Chingri’r Bora or shrimp fritters are a perfect tea-time snack making everyone drool over. They are healthy, delicious and appetising. 

Munch on as evening snacks or prepare them for breakfast, the shrimp fritters are easy and quick to cook. A plate full of these nice and crispy shrimp treats warms up a breezy evening. The recipe features the tiny shrimps being mixed with rice flour, flour (Maida), onions, chillies, coriander and some common elements like salt and sugar. Tiny shrimp balls are formed and then deep fried in oil until crispy and golden. All the ingredients combine to conclude a snack so flawless. Boosting health along with shrimps and other complementary ingredients is exactly what makes fritters fantastic.

The Latin word frictura, meaning a fry, is the root word of fritters. America is the home to this common yet most favourite delicacy. It is commonly known as Pakoras in India and are savoured widely during the rainy season with Masala tea. Phool Chingri’r Bora is traditionally a famous evening snack from Bengal. The snack is the smaller version of Kucho Chingrir Bora. They can also be savoured as starters or snacks with a glass of chilled beer! These fritters can also be enjoyed happily with staple rice and Dal as a simple salad. They are just tasty, and not heavy nor greasy.

Here’s the recipe for Phool Chingri’r Bora.

Preparation time: 10 minutes

Cooking time: 20 minutes


  • 250 gm Phool Chingri (tiny river shrimp)
  • 40 gm thinly sliced onions 
  • 10 gm finely chopped green chillies
  • 15 gm finely chopped coriander leaves
  • 4 gm salt
  • ¼ tsp sugar
  • 2 tbsp rice flour
  • 4 tbsp all-purpose-flour (Maida) 


1. Wash the tiny shrimps (Phool Chingrir), multiple times until it is completely clean. 

2. Strain the excess water and let it sit for 30 minutes.

3. Take a large mixing bowl and add in all the ingredients - tiny shrimps, onions, green chillies, coriander leaves, salt, sugar, rice flour and Maida. Mix the elements thoroughly to form a well-binding mixture.

4. Now in a large skillet, heat enough oil for deep frying the shrimp fritters. 

5. Now, grease your fingers with some oil so that the mix won’t stick to your hands. Then, make tiny balls of mixture from hand. 

6. Drop the balls into the oil gently and carefully, one at a time.

7. Fry the fritters over low-medium flame or until golden-brown and crispy.

8. Drain the oil and place the fritters in a separate dish/plate.

9. Serve while hot and crispy.

Savour the crispy, crunchy, and golden shrimp fritters with ketchup, spicy schezwan or piquant mint chutney, mayo dip or whatever sauce you prefer.