Kolmi chingri fritters

 

Love prawns? Hi five!! I mean who doesn't until and unles syou are allergic to these pleasure eat.

Hate greens? Same pinch.

Love fried food? Bingo!!

And even though I am in love with the arrival of December, it has a number of reaons for its fair share of agony as well: cravings= friedfood+ bakedgoodies+ mulled wine + hot chocolate= CALORIES. Now what are calories?? Well, to fat one like moi, a word that gives one unwanted and un-necessary stress. 

But wait, what if I tell you about a smack that ticks all the right boxe? I am in no mood to joke about such serious issues. Yes food is a serious thing. Afterall how do you function without fuel. Do write to me if you can, it shall be super interesting to know. So now once you have lapped up this recipe amd make your way to the kitchen, truat me you will be filled up with the joy of goodness. And every bite of this fried fritter will do good to the body alongside the tastebuds. Winner winner!! XOXO

1. Separate leaf from the stems of 1 fat bunch of kolmi saag or water spinach. Wash throughly under running water. Give a rough chop. Keep aside.

2. Take about 250gms of prawn and clean and shell. Remember to take out the black membrane of poop. Chop them roughly (do not make a paste out of it).

3. Marinate these prawns in some salt & pepper & 1tbsp lime juice. Keep aside for 10 mins. Wash them post that, that'a what I do.

4. In a medium bowl mix the following:  2 whites of spring onions, chopped roughly+ 1 fat clove of garlic, chopped finely + ginger chopped finely, about 1tbsp + 3-4 green chillies, roughly chopped+ 1/4th tsp turmeric powder + 1/2tsp red chilli powder + freshly cracked peppercons 1tsp+ chopped greens of the spring onions+ roughly torn coriander leaves, about a handful +  kolmi greens+ washed prawns + 1.5 tbsp rice powder + 2 tsp cornflour powder. Give all of these good mix and bring it together.

5. Heat 2tbsp vegetable oil in a flat nonstick pan and once they get warm, make small discs of the batter  and place them on the pan, and hear them sizzle a bit on a medium-low flame.

6. Fry them 3 mins each side, till they have a slight golden brown crunchy layer on both sides. Repeat for the entire batter. It is advisable to abstain from crowding the pan.

7. Once done take them out on absorbent paper, sprinkle with some chaat masala and serve piping hot, advisably.

I agree this recipe tells you to indulge in a bit of chopping theraphy, but that in no way is going to dampen your festive spirit.  Chopping them rough is something that I like. Also think about how each bite is going to uplift and enliven your spirits, if the knife job seems cumbersome to you. But here are a few words of wisdom:

A. Adjust heat according to your tastebuds.

B. These can be a perfect side dish to serve alongside your daal & rice. That's what I love the most.

C. I have used kada chingri or the prawn saplings, that looks like a mush. I love that slight crunch they impart. Feel free to use prawns of your choice, but stick to the shrimp category advisably.

For any more doubts, queries and conversations, type it out here, I am all ears. Not sure if Santa has plans to step out of his house this year, owing to the old & gold's being more friendly towards the Virus, but I promise to be your generous old man of fables, in case any questions regarding any recipe of mine you have in mind. 

I guess you are all set for your christmas eve celebration now. Let the carrol begin!!