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.

Shrimp Pakora Sliders
Photo: Photo by Jennifer Causey / Prop Styling by Julia Bayless / Food Styling by Ruth Blackburn
Active Time:
40 mins
Total Time:
40 mins

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.


  • 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


Prepare the Coconut-Cilantro Chutney

  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.

Make the Shrimp Pakora Sliders

  1. 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.

  2. 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.

  3. 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.

  4. Smear a little Coconut-Cilantro Chutney on the inside of each bun. Top evenly with fried shrimp and onion.

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