Shrimp Pakora Sliders with Coconut-Cilantro Chutney

Prepare the Coconut-Cilantro Chutney

1. Process cilantro, mint, cumin, ginger, garlic, and serrano chile in a food processor until chopped, about 20 seconds, stopping to scrape down sides of bowl as needed. Add flaked coconut, coconut milk, and salt; pulse until combined, about 3 pulses. Chutney may be stored, covered, in refrigerator up to 5 days.

Make the Shrimp Pakora Sliders

1. Toss together shrimp, onion, lemon juice, and curry leaves in a large bowl. Sprinkle shrimp mixture with chile powder, cumin, and salt; toss to coat. Set shrimp mixture aside while you prepare the batter, but do not let stand longer than 10 minutes before cooking.

2. Whisk together besan, cornstarch, and turmeric in a medium bowl. Working in batches, transfer shrimp mixture to besan mixture in bowl, and toss until fully coated. Transfer coated pieces to a baking sheet. Repeat process with remaining shrimp mixture.

3. Pour oil into a large Dutch oven to a depth of 2 inches; heat over medium until a deep-fry thermometer registers 350°F. Working in about 5 batches, fry about 7 pieces shrimp and onion in oil until golden brown, 2 to 3 minutes per batch, flipping pieces halfway through cook time. Using a slotted spoon, transfer fried shrimp clusters to a paper towel-lined plate; immediately sprinkle with chaat masala and salt to taste.

4. Smear a little Coconut-Cilantro Chutney on the inside of each bun. Top evenly with fried shrimp and onion.