How to make Sungatache Bhaje -
Shrimp mixed with spices and deep fried in oil.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Shrimps (श्रिंप/ छोटे झींगे), Gram Flour
Cuisine : Goan
Course : Snacks and Starters
For more recipes related to Sungatache Bhaje checkout Steamed Seafood Packets , Quick Fried Shrimps, Garlic Prawns, Shrimp Fritters . You can also find more Snacks and Starters recipes like Masala Vada Chicken and Spring Onion Canape Chilly Potatoes Sweet Corn And Paneer Bake
Sungatache Bhaje Recipe Card
Goa's 450 years under Portuguese domination produced a unique, syncretic blend of East and West that is at once exotic and strangely familiar. The various influences have made the Goan cuisine an interesting blend of tastes as a result of which it has a phenomenal repertoire of both vegetarian and non-vegetarian delicacies. Though the recipes and techniques of the two major communities – Hindu and Christian – are different but as a rule the cuisine that comes under the umbrella of Goan is simple but chilli hot and spicy. Traditionally the food is cooked on wood fires in clay pots that are fired by the village potter. Though in the modern times, quite a few Goans have had to leave their land in search of greener pastures, they still get homesick for the smoky flavour of the fish curry and rice that get their distinct taste being cooked in crowded sweaty, smoky kitchens in earthenware pots over wood fires.
Prep Time : 26-30 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Sungatache Bhaje Recipe
Shrimps 200 grams
Gram Flour
Green chillies 4-5
Ginger 1 inch piece
Onion 1 medium
Fresh coriander leaves 1/4 cup
Gram flour (besan) 3 tablespoons
Turmeric powder 1/2 teaspoon
Salt to taste
Oil to deep fry
FOR SERVING
Lemon 1
Method
Step 1
Clean, wash the shrimps and press dry on a cloth, so that excess moisture will be removed. De-stem the green chillies and chop them very fine.
Step 2
Peel the ginger and onion, chop very finely. Clean, wash and chop the coriander leaves.
Step 3
In a bowl, add the shrimps, besan, green chillies, coriander leaves, turmeric powder, onion and salt. Mix well.
Step 4
Now shape the mixture into equal sized flat balls (roundel). Heat oil and deep fry these balls till light golden brown and crispy. Serve hot with slice of lemon.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
