Crispy on the outside, soft and savory on the inside, these chicken cutlets are a beloved Bengali street food. Minced chicken and potatoes are spiced with classic Bengali masalas, then breaded and fried to golden perfection. A perfect evening snack!
Crisp, tangy onion rings tossed in a simple mix of Indian spices. This refreshing North Indian salad is the perfect zesty accompaniment to rich curries, kebabs, and biryanis, ready in minutes.
Crispy Bengali Chicken Chop with tangy Piaja Salad – a protein-packed, perfectly spiced snack that's simply irresistible!
This odia dish is perfect for snack. With 503.94 calories and 27.46g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Cumin Powder
1 tsp Coriander Powder
1 tsp Garam Masala
2 tbsp Coriander Leaves (chopped)
1 tbsp Lemon Juice
0.5 cup All-Purpose Flour (for coating)
2 piece Egg (beaten with a pinch of salt)
1.5 cup Breadcrumbs (or crushed Marie biscuits for authentic taste)
Instructions
1
Boil Chicken and Potatoes
Place the chicken pieces and whole potatoes in a pot. Add enough water to cover them completely and 0.5 tsp of salt.
Bring to a boil and cook for 15-20 minutes, or until the chicken is cooked through and the potatoes are fork-tender.
Drain the water thoroughly. Allow the chicken and potatoes to cool down enough to handle.
Once cooled, finely shred the chicken using two forks or your hands. Peel and mash the potatoes until smooth, ensuring no lumps remain.
2
Prepare the Spice Base
Heat 2 tbsp of oil in a pan over medium heat.
Add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent.
Add the ginger-garlic paste and chopped green chilies. Sauté for another minute until the raw smell disappears.
Add all the spice powders: turmeric, red chili, cumin, coriander, and garam masala. Stir and cook for 30-40 seconds until fragrant.
3
Combine, Shape, and Chill
In a large mixing bowl, combine the shredded chicken, mashed potatoes, and the cooked onion-spice mixture from the pan.
Add the chopped coriander leaves, lemon juice, and the remaining 1 tsp of salt. Mix everything together thoroughly to form a uniform mixture.
Taste and adjust the seasoning if necessary.
Divide the mixture into 8 equal portions and shape each into an oval or round patty (chop), about 1-inch thick.
Arrange the shaped chops on a plate or tray, cover, and refrigerate for at least 30 minutes. This step is crucial to help them firm up and prevent breaking during frying.
4
Coat the Chops
Prepare a breading station with three separate shallow dishes.
Place the all-purpose flour in the first dish, the beaten eggs in the second, and the breadcrumbs in the third.
Take one chilled chop at a time. First, dredge it in the flour, making sure it's lightly coated on all sides, and tap off any excess.
Next, dip it into the beaten egg, allowing any excess to drip off.
Finally, press the chop firmly into the breadcrumbs, ensuring a complete and even coating.
5
Fry to Golden Perfection
Heat the oil for deep frying in a kadai or deep pan over medium-high heat to about 175°C (350°F). To test, drop a breadcrumb into the oil; it should sizzle and rise to the surface.
Carefully slide 2-3 coated chops into the hot oil at a time. Avoid overcrowding the pan as it will lower the oil temperature.
Fry for 3-4 minutes on each side, until they are a deep golden brown and crispy.
Using a slotted spoon, remove the fried chops and place them on a wire rack to drain excess oil and maintain crispiness.
Repeat the process for the remaining chops.
6
Serve
Serve the Bengali Chicken Chops hot with kasundi (Bengali mustard sauce), ketchup, sliced onions, and a simple cucumber salad.
4
Serving size: 1 serving
27cal
1gprotein
6gcarbs
0gfat
Ingredients
2 medium Red Onion (about 250-300g total)
1 cup Ice Cubes (for soaking the onions)
4 cup Water (cold, for soaking)
2 tbsp Lemon Juice (freshly squeezed)
0.5 tsp Kashmiri Red Chili Powder (adjust for desired heat and color)
1 tsp Chaat Masala
0.5 tsp Salt (or to taste)
2 tbsp Coriander Leaves (finely chopped)
1 pc Green Chili (optional, finely chopped)
Instructions
1
Prepare the Onions
Peel the red onions and slice them into thin, uniform rings. A mandoline slicer works best for this.
Carefully separate the slices into individual rings and place them in a large bowl.
2
Soak for Crispness
Add the ice cubes and cold water to the bowl with the onion rings, ensuring they are fully submerged.
Let the onions soak for 15-20 minutes. This crucial step makes them incredibly crisp and reduces their sharp, pungent bite.
3
Drain and Dry
Drain the onions thoroughly in a colander, shaking off as much water as possible.
Gently pat the onion rings dry with a clean kitchen towel or paper towels to remove any remaining moisture. They should be dry to the touch.
4
Season and Toss
Transfer the dry onion rings to a clean mixing bowl.