How To Make… Coriander & Poppy Seed Fritters

With the success of Shrimoyee Chakraborty’s first restaurant, Calcutta Street, in Fitzrovia – a second branch launched in Brixton last month. With a completely different atmosphere to the original, the new south London space in heavily inspired by Calcutta’s Park Street, a lively neighbourhood not too dissimilar from Brixton.

Serving a menu similar to the Fitzrovia site, the new space has a prominent focus on street food and home cooking-inspired dishes, plus smaller plates at a lower price point than in the West End. These classic Bengali coriander and poppy seed fritters, for instance, are simple but packed with flavour. They’re also relatively simple to recreate at home, following the recipe below.


Coriander, 50g

Poppy seeds, 30g

Mustard oil, 1 tsp

Gram flour, 1 Tbsp

Dry mango powder, ½ tsp

Lemon, juice of one

Green chillies, to taste

Oil, for frying


To Serve


Mint chutney


Roughly chop some coriander.

Soak the poppy seeds in some water.

Take a big bowl, mix the coriander, poppy seeds, mustard oil, gram flour, dry mango powder, lemon juice, freshly chopped green chillies and salt together.

Now make some small flat balls of this mix. Drizzle some oil in a pan and then shallow fry both sides and serve it hot with some coriander and mint chutney.

Further information on Calcutta Street can be found at


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