A classic Bengali snack that's crispy on the outside with a savory, spiced fish and potato filling. These delectable cutlets are a street-food favorite, perfect with a side of kasundi (mustard sauce) and a cup of tea.
Prep60 min
Cook20 min
Servings4
Serving size: 1 serving
324cal
21gprotein
44gcarbs
7g
Ingredients
250 g Firm White Fish (Boneless, such as Bhetki, Rohu, or Cod)
250 g Potatoes (About 2 medium potatoes)
1 medium Onion (Finely chopped)
1 tsp Ginger Paste
1 tsp Garlic Paste
2 pcs Green Chili (Finely chopped, adjust to taste)
A fiery and pungent mustard sauce from Bengal, made by grinding mustard seeds with green chilies and spices. This iconic condiment adds a sharp, tangy kick to snacks, sandwiches, and fish preparations.
Crispy Bengali fish chop with tangy Kasundi - an iron-boosting and deliciously addictive snack!
This bihari dish is perfect for snack. With 549.36 calories and 25.64g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.5 tsp
Garam Masala
1.5 tsp Salt (Adjust to taste)
1 tbsp Lemon Juice
2 tbsp Coriander Leaves (Freshly chopped)
1 large Egg (Beaten for egg wash)
1.5 cup Breadcrumbs (For coating)
1 tbsp Vegetable Oil (For sautéing the masala)
Instructions
1
Boil the Fish and Potatoes
Place the fish fillets and whole potatoes in a pot. Add enough water to cover them completely.
Add 1/4 tsp of the turmeric powder and 1/2 tsp of the salt to the water.
Bring to a boil and cook for 12-15 minutes, or until the potatoes are fork-tender and the fish is cooked through and flakes easily.
Drain the water thoroughly and let the fish and potatoes cool down to room temperature.
2
Prepare the Filling
Once cooled, peel the potatoes and mash them in a large bowl. Flake the cooked fish with a fork, carefully removing any bones, and add it to the mashed potatoes.
Heat 1 tbsp of oil in a pan over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft and translucent.
Add the ginger paste, garlic paste, and green chilies. Sauté for another minute until the raw smell disappears.
Stir in the remaining turmeric powder, red chili powder, and roasted cumin powder. Cook for 30 seconds.
Add the fish and potato mixture to the pan, along with the remaining 1 tsp of salt. Mix everything thoroughly until well combined.
Cook for 2-3 minutes, stirring occasionally. Turn off the heat and stir in the garam masala, lemon juice, and chopped coriander leaves.
Spread the mixture onto a plate or tray to cool completely. This is crucial for easy shaping.
3
Shape and Coat the Chops
Once the mixture is completely cool, divide it into 8 equal portions.
Shape each portion into an oval or round patty (chop), about 1-inch thick. Ensure there are no cracks.
Set up a coating station: one plate with breadcrumbs and one shallow bowl with the beaten egg.
Dip each chop first into the beaten egg, ensuring it's fully coated on all sides.
Next, press the egg-coated chop firmly into the breadcrumbs, making sure it's evenly covered. For an extra crispy exterior, repeat the process by dipping it back into the egg and then into the breadcrumbs again (double coating).
4
Chill the Chops
Place the coated chops on a plate or baking sheet in a single layer.
Refrigerate for at least 30-60 minutes. This step is essential as it helps the coating adhere and prevents the chops from breaking apart during frying.
5
Fry and Serve
Heat 2 cups of oil in a kadai or deep pan over medium-high heat. The oil is ready when a small piece of breadcrumb sizzles and turns golden.
Carefully slide 2-3 chops into the hot oil at a time. Do not overcrowd the pan, as this will lower the oil temperature.
Fry for 3-4 minutes on each side, until they are deep golden brown and crispy.
Remove the fried chops with a slotted spoon and place them on a wire rack to drain excess oil. This keeps them crispier than using paper towels.
Serve hot with kasundi (Bengali mustard sauce), tomato ketchup, or a simple salad of sliced onions and cucumbers.
8
Serving size: 1 serving
225cal
5gprotein
8gcarbs
20gfat
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.
