Name: Bengali Kasundi
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 8 servings
Cuisine: bengali
Ingredients: 0.5 cup Black Mustard Seeds (Also known as Rai); 0.25 cup Yellow Mustard Seeds (Also known as Sarson); 6 pcs Green Chilies (Adjust quantity based on spice preference); 0.5 cup Mustard Oil (Use cold-pressed for authentic pungency); 3 tbsp White Vinegar (Acts as a preservative and adds tang); 1 tsp Turmeric Powder (Adds color and earthy flavor); 1.5 tsp Salt (Adjust to taste); 0.25 cup Water (Use cold water for grinding, add as needed)

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Chhanar Chop Recipe with Kasundi - Bengali Snack | CraftMyMeals

Instructions

1
Prepare the Filling
- Ensure the boiled potatoes are mashed until completely smooth and lump-free. The chhana should be crumbled and squeezed to remove any excess whey.
- In a large mixing bowl, combine the mashed potatoes, crumbled chhana, ginger paste, finely chopped green chillies, roasted cumin powder, Bengali garam masala, sugar, and salt.
- If using, add the raisins. Gently knead the mixture for 2-3 minutes until it forms a smooth, non-sticky dough. Do not over-knead.
- Taste and adjust seasoning if necessary.
2
Shape and Chill the Chops
- Lightly grease your palms with a drop of oil. Divide the mixture into 12 equal portions.
- Take one portion and roll it into a smooth ball, then flatten it into an oval or round patty (chop), about 1-inch thick. Ensure there are no cracks on the edges.
- Place the shaped chops on a plate or baking sheet lined with parchment paper.
- Cover and refrigerate for at least 30 minutes. This step is crucial to help them firm up and prevent breaking during frying.
3
Prepare the Coating Station
- In a shallow bowl, whisk the all-purpose flour with water to create a thin, smooth, lump-free slurry. It should have the consistency of thin pancake batter.
- Spread the breadcrumbs evenly on a separate flat plate or tray.
4
Coat the Chops
- Remove the chilled chops from the refrigerator.
- Take one chop, dip it completely into the flour slurry, and lift it out, allowing any excess to drip back into the bowl.
- Immediately place the slurry-coated chop onto the breadcrumbs. Gently coat it all over, pressing lightly to ensure the breadcrumbs adhere well.
- Set the coated chop aside and repeat for all remaining chops.
5
Deep Fry to Perfection
- Heat vegetable oil 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 immediately.
- Carefully slide 3-4 coated chops into the hot oil at a time. Do not overcrowd the pan, as this will lower the oil temperature.
- Fry for 2-3 minutes on each side, turning gently, until they are a deep golden brown and uniformly crispy.
- Using a slotted spoon, remove the fried chops and place them on a wire rack or a plate lined with paper towels to drain excess oil.
6
Serve
- Serve the Chhanar Chop hot and fresh with Bengali kasundi (mustard sauce), tomato ketchup, or a mint-coriander chutney.

Ingredients

0.5 cup Black Mustard Seeds (Also known as Rai)
0.25 cup Yellow Mustard Seeds (Also known as Sarson)
6 pcs Green Chilies (Adjust quantity based on spice preference)
0.5 cup Mustard Oil (Use cold-pressed for authentic pungency)
3 tbsp White Vinegar (Acts as a preservative and adds tang)
1 tsp Turmeric Powder (Adds color and earthy flavor)
1.5 tsp Salt (Adjust to taste)
0.25 cup Water (Use cold water for grinding, add as needed)

Instructions

1
Soak the Mustard Seeds
- Combine the black and yellow mustard seeds in a bowl. Rinse them under cold running water 2-3 times.
- Cover the seeds with 2 cups of water and let them soak for at least 4-6 hours, or overnight. This step is crucial for a smooth paste and reduces bitterness.
- Once soaked, drain the water completely using a fine-mesh sieve. Do not use the soaking water for grinding.
2
Grind the Kasundi Paste
- Transfer the drained mustard seeds to a high-powered blender or wet grinder.
- Add the green chilies (stems removed), turmeric powder, and salt.
- Add a few tablespoons of cold water to begin grinding. Grind in short pulses of 15-20 seconds each to prevent the mixture from heating up, which can cause bitterness.
- Scrape down the sides of the jar periodically. Add more cold water, a little at a time, until you achieve a very smooth, thick, and creamy paste. The entire grinding process should take about 5-7 minutes.
3
Mature the Kasundi
- Transfer the ground paste into a clean, dry, and sterilized glass jar.
- Pour the mustard oil and white vinegar over the paste.
- Using a clean, dry spoon, mix vigorously until the oil and vinegar are fully incorporated and the kasundi has a uniform consistency.
- Seal the jar tightly and let it sit in a cool, dark place at room temperature for 24-48 hours. This allows the flavors to meld and the characteristic pungency to develop.
4
Store and Serve
- After the maturation period, the kasundi is ready to be enjoyed.
- Store the jar in the refrigerator to maintain its freshness and pungency. It will keep well for up to 2-3 months.
- Always use a clean, dry spoon to scoop out the kasundi to prevent contamination.
- Serve as a dipping sauce for fried snacks like fish fry, telebhaja, or pakoras, or use it as a spread in sandwiches.

Chhanar Chop with Bengali Kasundi

Nutrition per Serving

Recipes in this Meal

1. Chhanar Chop

Ingredients

2. Bengali Kasundi

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About Chhanar Chop with Bengali Kasundi

Instructions

Ingredients

Instructions