Скачать или смотреть চিংড়ির মাথা দিয়ে বড়া | Prawn head fritters | Crispy pakoda with prawn head [Chingri'r Matha'r Bora]

The Bengali 'bora' can be translated as fritters. Bengalis love fritters - be it deep fried or shallow fried. Prawn head fritters are super easy to make. It takes only a few minutes and when you eat them you will be surprised how special the small prawns' head taste! In Bengal, we make fritters of different kinds and everyone has their own version. We often make fritters with small prawns. But this is a fun recipe where we have made the fritters with their heads. One will have to see that the fritters are fried well from within; we have to make them crispy enough without burning it, which is a strong possibility as these heads are very delicate and soft. Whenever we make something with small prawns, we save their heads for this interesting recipe. We also love to save the oil (in which the fritters are fried) to eat it with hot plain rice and the hot fritters. We often eat these fritters with daal and bhaat (bengali lentil soup and plain rice) which is again a great combination.
Bangla Cooks presents one of their home kitchen favourites - Chingri'r Matha'r Bora. Hope you will try this soon and once you do that you will just love it.