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shrimp pakora sliders with coconut cilantro chutney

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Shrimp Pakora Sliders with Coconut-Cilantro Chutney

These sandwiches inspired by Indian street food feature crunchy fried shrimp topped with a smear of herbal coconut chutney on a soft bun.

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

Direction

  1. Process cilantro, mint, cumin, ginger, garlic, and serrano chile in a food processor until chopped, about 20 seconds, stopping to scrape down sides of bowl as needed. Add flaked coconut, coconut milk, and salt; pulse until combined, about 3 pulses. Chutney may be stored, covered, in refrigerator up to 5 days.
  2. Process cilantro, mint, cumin, ginger, garlic, and serrano chile in a food processor until chopped, about 20 seconds, stopping to scrape down sides of bowl as needed. Add flaked coconut, coconut milk, and salt; pulse until combined, about 3 pulses. Chutney may be stored, covered, in refrigerator up to 5 days.

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