Pui patay mora chingri macher bora

Wash the large Malabar spinach leaves thoroughly and pat them dry, letting any excess water drain off completely. ▶ 0:39

In a mixing bowl, combine the prawns, salt, a pinch of sugar, turmeric powder, chopped onions, grated coconut, garlic paste, green chili paste, and white mustard paste. Mix everything together thoroughly to make the stuffing. ▶ 1:44

In a separate bowl, mix gram flour, rice flour, nigella seeds, red chili powder, turmeric powder, and salt. Gradually add water and whisk to prepare a thick, smooth batter. ▶ 2:28

Place a Malabar spinach leaf on a flat surface with the backside facing up. Spoon a portion of the prawn stuffing onto the center of the leaf. ▶ 4:03

Fold the left and right sides of the leaf over the stuffing, then fold the bottom flap upwards to form a secure triangular pocket. Repeat for the remaining leaves. ▶ 4:57

Heat mustard oil in a pan. Dip each folded leaf pocket into the prepared batter, coating it evenly on all sides, and carefully place it into the hot oil. ▶ 5:38 medium

Fry the pockets on medium-low heat. Splash hot oil over the top while frying, and flip them occasionally to ensure the prawns cook completely and the outer layer turns golden brown and crispy. ▶ 5:45 medium-low