Shahi Patiala Seafood Tower Recipe

Make Crab Bhurji

Heat 2 tbs oil in a skillet over medium heat. Add chopped onion and sauté 3–4 minutes until translucent. Add grated ginger, minced garlic and chopped green chili; cook 30 seconds until fragrant. Stir in chopped tomato and cook 2 minutes until softened. Add turmeric, red chili powder and garam masala and toast 20–30 seconds. Add lump crab meat, salt and amchur powder; fold and cook 2–3 minutes until heated through and flavors meld. Stir in chopped cilantro, remove from heat and set aside to cool slightly.

Prepare Cheela Batter

In a bowl whisk gram flour (besan) with 0.6 cups water until a smooth, pourable batter forms (like pancake batter). Beat in one egg, a pinch of salt (adjust to taste) and 1 tbs oil. Fold the cooled crab bhurji into the batter gently, maintaining some crab texture (do not overmix).

Cook Cheelas

Heat a non-stick skillet and brush with oil or ghee. Pour approx 1/4 cup batter per cheela for 6–7 inch rounds. Cook 2–3 minutes until edges set and underside is golden; flip carefully and cook 1–2 minutes. Repeat to make 6 cheelas. Keep warm stacked with parchment between if needed.

Reserve two cheelas per serving as the base layers for the tower.

Prepare Shrimp Mixture

Pat shrimp dry and chop roughly in a food processor or finely by knife until coarsely minced. In a bowl combine minced shrimp, mashed boiled potato, green chilies, minced garlic, grated ginger, garam masala, coriander powder, black pepper and 0.75 tsp salt. Mix well, then add one egg and 2–3 tbs of the breadcrumbs to bind. Adjust seasoning; chilling the mixture 15 minutes helps it hold shape.

Form and Fry Koftas

Divide the mixture into 8 equal portions. Shape each into an egg-sized oval. Roll each kofta in remaining breadcrumbs to coat. Heat 0.5 cup oil in a skillet over medium heat and shallow-fry koftas 2–3 minutes per side until golden and cooked through (internal shrimp should be opaque). Drain on paper towel. Keep warm.

Optional: For a Nargisi effect, flatten a kofta, place a partially cooked quail or small chicken egg (soft-boiled, peeled) inside and reshape, then breadcrumb and fry. If using this method, adjust counts accordingly.

Prep Scallops

Pat scallops very dry with paper towels and season both sides with 0.25 tsp salt and a pinch of chili flakes. This ensures a good sear.

Sear Scallops

Heat a large skillet over high heat until very hot. Add 1 tbs oil and 1 tbs butter. When the fat is shimmering and just beginning to brown, add scallops spaced apart. Sear undisturbed 1.5–2 minutes until a deep golden crust forms, flip and cook 45–60 seconds until just opaque in center. Transfer to a plate.

Finish with Chutneys

Lower heat to medium. Add remaining 1 tbs butter, minced garlic and briefly sauté 15 seconds. Stir in 2 tbs tamarind chutney and 2 tbs mint-cilantro chutney (reserve remaining chutneys for drizzling). Toss scallops in the pan 30 seconds to glaze and warm through. Squeeze 1 tbs lemon juice over scallops and remove from heat.

To build one Shahi Patiala Seafood Tower (serves 4, 2 towers per serving adjust if plating differently): Place one warm Crab Bhurji Cheela on the plate as the base. On top arrange three warm shrimp koftas in a triangle. Add a second cheela on top, spread a thin layer of crab bhurji if any remains. Arrange 3 chutney-glazed scallops atop the second cheela (3 scallops per tower).

Drizzle each tower lightly with remaining tamarind and mint-cilantro chutneys (approx 1 tsp each per tower), scatter microgreens or cilantro, sprinkle toasted cumin powder and a few drops of chili oil if using. Serve immediately with lemon wedges on the side.

Chef's notes: Keep components warm separately and assemble just before serving so scallops retain their sear and cheelas stay tender. All prepared components correspond to the ingredient sections.