Kochu Pata Chingri Bhuna
Colocasia Leaves and Prawns Stir-fry
Yes, with a tweak: crucially ensure no chana dal (split chickpeas) or any other high-carb lentils or binders are used, as these are common additions. About 12g net carbs per serving, on the higher side for Bengali food, so watch the portion.
What it is
A unique Bengali dry stir-fry combining tender colocasia leaves ('kochu pata') with succulent prawns. The dish is typically seasoned with mustard oil, nigella seeds, green chilies, and often a touch of grated coconut, creating a spicy and flavorful side dish or main.
Key ingredients
Colocasia leaves, prawns, mustard oil, onion, ginger paste, garlic paste, green chilies, nigella seeds (kalonji), turmeric powder, red chili powder, salt, (optional: grated coconut, if very small amount).
How to make it keto
Crucially ensure no chana dal (split chickpeas) or any other high-carb lentils or binders are used, as these are common additions. Confirm no sugar is added.
Say this to the waiter (Bengali)
কচুপাতা চিংড়ি ভুনায় ছোলার ডাল বা অন্য কোনো বেশি কার্বোহাইড্রেটের ডাল বা বাইন্ডার দেবেন না। চিনি ছাড়া বানাবেন।
For Kochu Pata Chingri Bhuna, please ensure no chana dal or any other high-carb lentils/binders are used. Confirm no sugar.
Watch out for
High risk of chana dal being included. Onion and coconut (if used) can contribute carbs. Hidden sugar.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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