Chingudi Chop

Instructions

1. 1

   Prepare the potatoes and prawns.

   • Boil the potatoes until tender, then peel and mash them smoothly in a large bowl. Set aside.
   • In a small pot, bring water to a boil with a pinch of salt. Add the prawns and cook for just 2-3 minutes until they turn pink. Do not overcook.
   • Drain the prawns immediately and chop them coarsely.
2. 2

   Make the filling.

   • Heat 2 tbsp of vegetable oil in a pan over medium heat. Add the chopped onions and sauté until they turn golden brown, about 5-6 minutes.
   • Add the ginger-garlic paste and green chilies. Sauté for another minute until the raw smell disappears.
   • Add the turmeric powder, red chili powder, and garam masala. Stir and cook for 30 seconds.
   • Add the chopped prawns and cook for 1-2 minutes, mixing well with the spices.
   • Transfer this prawn mixture to the bowl with mashed potatoes. Add chopped coriander leaves, lemon juice, and salt. Mix everything together until well combined. Let the mixture cool completely.
3. 3

   Shape and coat the chops.

   • Once the mixture is cool, divide it into 12 equal portions. Shape each portion into an oval or round patty (chop).
   • In a shallow bowl, whisk the all-purpose flour and water to create a thin, smooth slurry without lumps.
   • Spread the breadcrumbs on a separate plate.
   • Carefully dip each chop into the flour slurry, ensuring it's lightly coated, then roll it in the breadcrumbs until it's evenly covered on all sides.
4. 4

   Fry the chops.

   • Heat the oil for deep frying in a kadai or deep pan over medium-high heat.
   • Once the oil is hot, gently slide in 3-4 chops at a time. Do not overcrowd the pan.
   • Fry for 3-4 minutes, turning occasionally, until they are golden brown and crispy on all sides.
   • Remove the chops with a slotted spoon and drain them on a plate lined with paper towels to absorb excess oil.
5. 5

   Serve the Chingudi Chops hot with your favorite dip like kasundi (Bengali mustard sauce) or tomato ketchup.