Khajing Bora from Manipur | Prawn dumpling


Khajing bora or prawn dumplings is favorite recipe of Manipur. Bora or pakoda or dumplings are special recipes in Manipur. There are several types of Bora available in the local market, next to chengum bora (mushroom dumpling) Khajing bora (Prawn dumpling) is the costliest and tastiest one.

When we talk of Khajing, we are often confused is it prawn or shrimp. In Manipur, both are available. Normally Khajing is known as Prawn in the State. Locally Khajing is harvested from fresh water. Ponds, lakes, and rivers are sources of Khajing in Manipur, therefore using Prawns is best to clarify the doubt.

Khajing is harvested from Loktak lake areas, therefore, we can taste the fresh bora made from Khajing along Imphal Churachandpur Highway. Some popular places for eating prawn bora are Nambol and Moirang Keithel. Shrimp is considered to be harvested from seawater. These days, restaurants and 3-star hotels imported shrimp into the State.

Benefits of Khajing

Khajing is a rich source of selenium, one of the most effective antioxidants for maintaining healthy cells. Khajing also contains high levels of Zinc, which is important to develop a healthy immune system
Eating Khajing helps build strong bones because they contain phosphorous, copper, and magnesium.

Khajing is regarded by a variety of health experts to be among the healthiest foods in the world. Khajing is a great source of high-quality protein and provides some of the most important vitamins and minerals that make up a healthy diet. 

Khajing Bora in Moirang Keithel
Fresh Khajing bora along with tea or coffee is the perfect evening snack. (pic credit – Guneshor Khwairakpam)

How to make Khajing Bora?

Fresh Khajing bora is made in the following steps.

First, dry roast the fresh Khajing, without oil in a pan. It will turn completely red after a few minutes of frying.

Next let us add chives, salt, chilly powder, turmeric, Jeera, and mixed Besan with little water. try to make the batter.

Put the fried Khajing in the Batter and keep for 5-10 minutes.

Lastly, fry the Khajing batter in small batches in hot oil.

We must be careful not to over-fry the Khajing bora.

If our Khajing is big in size, it might be having longer legs. Some people don’t like this in bora, we need to cut them.

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