Kancha Kadali Chop

Instructions

1. 1

   Boil the Vegetables

   • Wash the raw bananas and potatoes thoroughly. Trim the ends of the bananas.
   • Place them in a pressure cooker with enough water to cover. Cook for 3-4 whistles or until tender.
   • Alternatively, boil in a large pot for 15-20 minutes until a knife can be inserted easily.
   • Drain the water completely and allow the vegetables to cool down enough to handle. Peel the skins off both the bananas and potatoes.
2. 2

   Prepare the Chop Mixture

   • In a large mixing bowl, mash the boiled bananas and potatoes together. Avoid over-mashing; a slightly coarse texture is fine.
   • Add the finely chopped onion, ginger paste, garlic paste, and green chilies.
   • Sprinkle in the turmeric powder, red chili powder, Bhaja Moshla, salt, and sugar.
   • Finally, add the crushed roasted peanuts and chopped coriander leaves.
   • Mix everything gently but thoroughly until well combined. Taste and adjust the seasoning if necessary. Let the mixture rest for 5 minutes.
3. 3

   Shape the Chops

   • Divide the mixture into 12 equal portions.
   • Lightly grease your palms with a little oil to prevent sticking.
   • Take one portion and roll it into a smooth ball, then flatten it into an oval or round patty, about 1/2-inch thick.
4. 4

   Coat the Chops

   • In a shallow bowl, whisk the all-purpose flour with 80 ml (1/3 cup) of water to create a thin, smooth, lump-free slurry.
   • Spread the breadcrumbs evenly on a separate plate or tray.
   • Dip one shaped chop into the flour slurry, ensuring it's lightly coated on all sides.
   • Lift it out, allowing excess slurry to drip off, and immediately place it in the breadcrumbs.
   • Coat the chop evenly with breadcrumbs, gently pressing them on to ensure they adhere well. Set aside on a clean plate.
5. 5

   Fry to Golden Perfection

   • Heat vegetable oil in a kadai or deep pan over medium-high heat. The oil is ready when a single breadcrumb dropped in sizzles and rises to the surface.
   • Carefully slide 3-4 coated chops into the hot oil. Do not overcrowd the pan.
   • Fry for about 2-3 minutes on each side, turning gently, until they are deep golden brown and 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. 6

   Serve Hot

   • Serve the Kancha Kadali Chops immediately while they are hot and crispy.
   • They pair wonderfully with Kasundi (Bengali mustard sauce), mint chutney, or tomato ketchup.