Lau Patay Chingri Bora

In a large mixing bowl, whisk together the gram flour, salt, turmeric powder, red chili powder, coriander powder, cumin powder, and a pinch of black pepper until evenly combined.

Gradually add the water while stirring, creating a thick, smooth batter with no lumps; let the batter rest for 5 minutes.

Gently fold the peeled and deveined prawns into the batter, ensuring each piece is fully coated.

Heat the oil in a deep, heavy‑bottomed pan over medium heat until it reaches about 350°F (350°F) – a small drop of batter should sizzle and rise to the surface quickly.

Using a spoon or small ladle, carefully drop batter‑coated prawns into the hot oil, working in batches to avoid crowding the pan.

Fry the prawns for 3–4 minutes, turning once, until the coating is golden brown and crisp.

Remove the fritters with a slotted spoon and place them on paper towels to drain excess oil.

While still hot, squeeze fresh lemon juice over the fritters and serve immediately with green chutney on the side.