Chingrir Chop

Instructions

1. 1

   Prepare Potatoes and Shrimp

   • Boil the potatoes in salted water for 15-20 minutes, or until fork-tender. Peel the skin and mash them until smooth, ensuring no lumps remain. Set aside.
   • While the potatoes are boiling, clean and devein the shrimp. Mince them coarsely using a knife or pulse them 2-3 times in a food processor. Do not make a fine paste.
2. 2

   Cook the Filling

   • Heat 2 tbsp of oil in a pan over medium heat. Add the finely chopped onions and sauté for 5-6 minutes until they become soft and translucent.
   • Add the ginger and garlic pastes. Sauté for 1 minute until the raw aroma disappears.
   • Add the minced shrimp and cook for 3-4 minutes, stirring continuously, until it turns pink and is cooked through.
   • Stir in the turmeric powder, red chili powder, and cumin powder. Cook for another minute to toast the spices.
   • Add the mashed potatoes, chopped green chilies, garam masala powder, and salt. Mix thoroughly until a uniform, cohesive mixture forms. Cook for 2-3 minutes.
   • Finally, stir in the chopped coriander leaves. Transfer the mixture to a plate or bowl and allow it to cool completely to room temperature. This is crucial to prevent the chops from breaking.
3. 3

   Shape and Coat the Chops

   • Once the mixture is completely cool, divide it into 12 equal portions.
   • Take one portion and shape it into a compact oval or cylindrical cutlet (chop). Repeat for all portions.
   • Set up your breading station: place the beaten eggs in a shallow bowl and the breadcrumbs on a flat plate.
   • Dip each chop into the beaten egg, ensuring it is fully coated on all sides.
   • Immediately transfer the egg-coated chop to the breadcrumbs. Roll and press gently so the crumbs adhere well, creating an even layer.
   • For an extra crispy crust, perform a double coating: dip the breaded chop back into the egg and then coat it with breadcrumbs a second time.
4. 4

   Fry the Chops

   • Heat the oil for deep frying in a kadai or deep pan over medium-high heat until it reaches about 175°C (350°F). If you don't have a thermometer, drop a breadcrumb in; it should sizzle and turn golden in 30 seconds.
   • Carefully slide 3-4 chops into the hot oil at a time. Avoid overcrowding the pan, as this will lower the oil temperature.
   • Fry for 3-4 minutes, turning them occasionally, until they are deep golden brown and crispy on all sides.
   • Using a slotted spoon, remove the fried chops and place them on a wire rack or a plate lined with paper towels to drain any excess oil.
5. 5

   Serve

   • Serve the Chingrir Chop hot and fresh with Bengali kasundi (mustard sauce), tomato ketchup, or a simple salad of sliced onions and cucumbers.