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Crispy rice crackers, served with dried fish

Crispy rice crackers, served with dried fish

Appetizers

Small, rice flour-based fritters filled with dried fish, onion, and cilantro, then fried until golden brown. A crispy Bengali snack.

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Recipe from MD Abu Siyam, adapted by Recette de cuisine ·

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Small rice flour-based snacks filled with spiced, dried fish, and fried until golden brown for a rich and crispy flavor.

Ingredients and directions

  • Prep time40 min
  • Cook time20 min
  • Total1 hr
  • DifficultyMedium
  • CostBudget
  • Cooking methodDeep-fried in a pan
  • Estimated cost$4.45 $1.11 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 14, 2026.

Ingredients

4 people
  • $1.41
  • $0.31
  • $0.06
  • $0.13
  • $0.46
  • $0.25
  • $1.83

Prices from US supermarkets for 5 of 7 ingredients; Belgian prices for the rest.

Directions

  1. Clean the shutki and let it dry over low heat to remove any lingering odor.
  2. Heat the mustard oil and sauté the onion and garlic until the onion softens.
  3. Add the chili powder, salt, and cilantro. Cook until the mixture is dry, then remove from the heat and let it cool.
  4. Gradually mix the rice flour with warm water to form a soft and uniform dough. ≈ 4 min
  5. Detach small balls, flatten them into discs, and then enclose the filling with them, like little shoes. ≈ 10 min
  6. Heat some oil in a frying pan and cook each piece of polenta until it turns a nice golden color.

The bill

Crispy rice crackers, served with dried fish

  • 100 g of dried chapa shutki peppers, cleaned and chopped$1.41
  • 150 g of chopped onion$0.31
  • 1 teaspoon of crushed garlic$0.06
  • 1 teaspoon of dried chili flakes, finely ground$0.13
  • 15 g of chopped cilantro leaves$0.46
  • 3 tablespoons of mustard oil$0.25
  • 250 g of rice flour$1.83

Total$4.45

that's $1.11 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 100 g of dried chapa shutki peppers, cleaned and chopped
  • 150 g of chopped onion
  • 1 teaspoon of crushed garlic
  • 1 teaspoon of dried chili flakes, finely ground
  • 15 g of chopped cilantro leaves
  • 3 tablespoons of mustard oil
  • salt, to taste
  • 250 g of rice flour
  • Hot water, as needed

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