Chingri Kochuri

Knead flour, salt, and ghee with water into a smooth dough and rest it.

Cook minced shrimp with ginger, cumin, green chiles, and salt until dry and aromatic.

Divide the dough, fill each round with shrimp mixture, and seal carefully.

Roll gently so the filling stays enclosed, then fry until puffed and golden.

Serve with cilantro chutney and tamarind sauce while crisp.