Ingredients:

• 1 pound jumbo (21/25) peeled, deveined raw shrimp (thawed if frozen)
• 1 cup sliced red onion (from 1 small onion)
• 3 tablespoons fresh lemon juice (from 1 lemon)
• 12 fresh curry leaves, thinly sliced
• 1 teaspoon kashmiri chile powder
• 1 teaspoon ground cumin
• ½ teaspoon kosher salt, plus more to taste
• 1 cup (about 3 1/4 ounces) besan (chickpea flour)
• ½ cup (about 2 1/10 ounces) cornstarch
• ½ teaspoon turmeric powder
• grapeseed oil
• pinch of chaat masala (optional)
• coconut-cilantro chutney (recipe follows)
• 12 slider buns
• 1 small bunch fresh cilantro (1 1/2 ounces), stems trimmed
• ½ cup packed fresh mint leaves (1/2 ounces)
• 1 teaspoon cumin seeds
• 1 tablespoon ginger peeled and roughly chopped
• 2 medium garlic cloves
• 1 small (about 1/3 ounce) serrano chile, halved lengthwise and unseeded
• ½ cup unsweetened flaked coconut flakes
• ½ cup well-shaken and stirred coconut milk
• ½ teaspoon kosher salt