Recipes Appetizers Finger Foods Sliders Shrimp Pakora Sliders with Coconut-Cilantro Chutney Be the first to rate & review! These sandwiches inspired by Indian street food feature crunchy fried shrimp topped with a smear of herbal coconut chutney on a soft bun. By Chandra Ram Chandra Ram Instagram Website Chandra Ram leads the digital food strategy for Food & Wine. She has 15 years experience writing and editing food content and developing recipes. A former restaurant cook and server, she also writes cookbooks. Food & Wine's Editorial Guidelines Published on July 18, 2022 Print Rate It Share Share Tweet Pin Email Photo: Photo by Jennifer Causey / Prop Styling by Julia Bayless / Food Styling by Ruth Blackburn Active Time: 40 mins Total Time: 40 mins Servings: 6 The shrimp are seasoned with mildly spicy Kashmiri chile powder; use a mixture of three parts paprika to one part cayenne pepper if you don't have Kashmiri chile powder on hand. They get their crunch from a batter of besan (chickpea flour) and cornstarch. The tangy chaat masala sprinkled on top of the fried shrimp and the coconut-cilantro chutney add even more bright flavors to these burgers. 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 Coconut-Cilantro Chutney 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 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 Directions Prepare the Coconut-Cilantro Chutney 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. Make the Shrimp Pakora Sliders Toss together shrimp, onion, lemon juice, and curry leaves in a large bowl. Sprinkle shrimp mixture with chile powder, cumin, and salt; toss to coat. Set shrimp mixture aside while you prepare the batter, but do not let stand longer than 10 minutes before cooking. Whisk together besan, cornstarch, and turmeric in a medium bowl. Working in batches, transfer shrimp mixture to besan mixture in bowl, and toss until fully coated. Transfer coated pieces to a baking sheet. Repeat process with remaining shrimp mixture. Pour oil into a large Dutch oven to a depth of 2 inches; heat over medium until a deep-fry thermometer registers 350°F. Working in about 5 batches, fry about 7 pieces shrimp and onion in oil until golden brown, 2 to 3 minutes per batch, flipping pieces halfway through cook time. Using a slotted spoon, transfer fried shrimp clusters to a paper towel-lined plate; immediately sprinkle with chaat masala and salt to taste. Smear a little Coconut-Cilantro Chutney on the inside of each bun. Top evenly with fried shrimp and onion. Rate it Print