Rain, Flora and Shrimps in Pumpkin Leaves Fritters – Sylheti Style

Sarika tells us about rain, resplendent flora and ethnic style fritters from Sylhet, shrimps wrapped in pumpkin leaves, a side dish. An exclusive for Different Truths.

Rain is like the first kiss on earth after scorching heat. Watching those raindrops which fall on earth is amazing, and in your mind, you must be looking for a rainbow over the horizon. The feeling itself is very intimate, dreamy. Birds and plants all are charged up, spreading love and happiness.

Here come the first showers and our dry, soulless backyard turns magically green. Floras seem to be smiling without any reason. Our pumpkin vines have also started growing joyfully, Maa told me through telephone.

Many moons ago, during my hostel days, Maa updated me about all the plants and flowers. Like me, she is also equally enthusiastic about plants. That year our pumpkin harvest was amazing. She lovingly distributed it to all our neighbours and their loved ones too. I am in love with pumpkin vines but not pumpkin itself. During my home visit, pumpkin vines curries are a must. It is quite simple, earthy yet very tasty. Few of my mates used to make faces, because of my food choices. Over the years my food habits barely changed and my love for greens is like ever young.

A few days ago, I got a few fresh tender pumpkin leaves in the farmer’s market and decided to prepare a typical Sylheti side dish with those. The teen in the house, my son, also adores it, who usually refuses to touch a few greens.

Recipe for kumro patay chingri bora (Prawn fritters in pumpkin leaves) 

Cuisine: Bangladeshi, Bengal, Sylheti

A side dish 

Ingredients

Shrimp stuffing

250 gm shrimps (kucho chingri) descaled, deveined, head and tail removed.

2 onions finely chopped.

8-10 finely chopped green chilies.

1.4 tsp turmeric powder

1.5 Kashmiri red chili powder.

Salt according to taste. 

For Batter

1.5 cup Rice flour

1.5 cup gram flour

1.5 tsp turmeric powder

1.4 tsp salt 

Assembling stage

Around 8 to 10 medium-sized tender kumro pata (pumpkin leaves)

Oil for frying 

Method

Stuffing

Grind the cleaned shrimps with onions (a quarter of the given onions)

Now transfer the shrimp onion paste into a bowl, now add the chilies and remaining onions, sprinkle in the turmeric powder, red chili powder, and salt.

At this stage give it a hearty mix and keep aside.

Assembling bora (fritters)

Soak the leaves in hot salted water for 10 minutes.

Now take a leaf from the water and give it a gentle squeeze to drain additional water and spread on a plate.

Take 2 tbsp of the shrimp paste and place it in the center of the leaf.

Gently wrap from all the sides to make a parcel.

Continue the process for the remaining leaves.

Heat oil in a pan, dip the parcel in the batter, and fry till it turns golden brown.

Place them on a kitchen absorbent towel to drain any excess oil.

Serve hot.

Photos by the author