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Crispy on the outside, soft and savory on the inside, these chicken cutlets are a beloved Bengali street food. Minced chicken and potatoes are spiced with classic Bengali masalas, then breaded and fried to golden perfection. A perfect evening snack!
For 4 servings
Boil Chicken and Potatoes
Prepare the Spice Base
Combine, Shape, and Chill
Crispy on the outside, soft and savory on the inside, these chicken cutlets are a beloved Bengali street food. Minced chicken and potatoes are spiced with classic Bengali masalas, then breaded and fried to golden perfection. A perfect evening snack!
This bengali recipe takes 70 minutes to prepare and yields 4 servings. At 477.93 calories per serving with 26.68g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
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Coat the Chops
Fry to Golden Perfection
Serve
Replace the chicken with an equal amount of boiled and mashed raw bananas (kanch kola) or crumbled paneer for a delicious vegetarian alternative.
Instead of deep-frying, bake the chops at 200°C (400°F) for 20-25 minutes, flipping halfway, or cook them in an air fryer at 180°C (360°F) for 15-18 minutes until golden and crisp. Spray with a little oil before cooking.
For an even crispier coating, double-coat the chops. After the first breadcrumb layer, dip them back into the egg and then into the breadcrumbs again.
Increase the amount of green chilies or add 1/2 teaspoon of black pepper powder to the filling mixture for extra heat.
Chicken is an excellent source of lean protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
The potatoes in the chops are a great source of complex carbohydrates, which provide sustained energy to the body.
Spices like turmeric, cumin, and coriander not only add immense flavor but also contain antioxidants and compounds that may offer anti-inflammatory and digestive benefits.
A single Bengali Chicken Chop contains approximately 200-250 calories, depending on its size and the amount of oil absorbed during frying.
While delicious, Bengali Chicken Chop is a deep-fried snack and is best enjoyed in moderation. It provides protein from chicken and carbohydrates from potatoes. For a healthier option, you can try baking or air-frying them.
This usually happens for two reasons: the mixture was too moist, or the chops were not chilled properly. Ensure your boiled potatoes are well-drained and the mixture is not wet. Chilling the shaped chops for at least 30 minutes is a crucial step to help them firm up and hold their shape.
Yes. You can prepare the filling and keep it refrigerated for up to 24 hours. You can also shape and coat the chops and store them in the refrigerator for a few hours before frying. For longer storage, you can freeze the coated chops on a tray and then transfer them to a freezer bag for up to a month. Fry them directly from frozen, adding a few extra minutes to the cooking time.
For the most authentic flavor and texture, use mustard oil for sautéing the onions and spices. Additionally, use crushed Marie biscuits or 'toast biscuits' instead of regular breadcrumbs for the coating, which is a common practice in Kolkata.
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