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Crispy on the outside, juicy and flavorful on the inside. These Bengali-style minced chicken and potato cutlets are a beloved Kolkata street food snack, perfect with a side of tangy kasundi.
For 4 servings
Prepare the Potatoes and Chicken Filling
Combine and Shape the Chops
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Crispy on the outside, juicy and flavorful on the inside. These Bengali-style minced chicken and potato cutlets are a beloved Kolkata street food snack, perfect with a side of tangy kasundi.
This bengali recipe takes 55 minutes to prepare and yields 4 servings. At 462.49 calories per serving with 24.55g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Coat the Chops
Deep Fry the Chicken Chops
Serve
For a lower-fat option, spray the coated chops with oil and bake at 200°C (400°F) for 20-25 minutes, flipping halfway through. You can also air-fry them at 190°C (375°F) for 12-15 minutes.
This recipe works wonderfully with minced mutton (kheema) for a richer flavor. You can also use flaked fish like Bhetki (Barramundi) for a classic Bengali Fish Chop.
Replace the minced chicken with crumbled paneer, finely chopped mushrooms, or a mixture of boiled and mashed vegetables like carrots, peas, and beans.
Add 1/2 teaspoon of 'Bhaja Moshla' (Bengali roasted spice mix) to the chicken filling for a more authentic, aromatic flavor.
Chicken is an excellent source of high-quality lean protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
The combination of complex carbohydrates from potatoes and protein from chicken provides a sustained release of energy, making it a filling and satisfying snack.
Minced chicken contains iron, a vital mineral for forming hemoglobin, which transports oxygen in the blood and helps prevent fatigue and anemia.
A serving of two chops contains approximately 450-550 calories. The calorie count can vary based on the size of the chops and the amount of oil absorbed during frying.
While delicious, they are a deep-fried snack and should be enjoyed in moderation as part of a balanced diet. They provide a good amount of protein from the chicken but are also high in fat and carbohydrates. For a healthier alternative, try the baked or air-fried version.
This usually happens if the potato or chicken mixture has too much moisture. Ensure the chicken filling is cooked until completely dry and the boiled potatoes are not waterlogged. Chilling the shaped chops for 30 minutes before frying also helps them hold their shape firmly.
Yes, you can prepare and coat the chops, then arrange them in a single layer on a tray lined with parchment paper and refrigerate for up to 24 hours. Fry them directly from the fridge just before serving for the best texture.
Kasundi is a potent and pungent Bengali mustard sauce made from fermented mustard seeds. If you can't find it, a good quality English mustard or a mix of Dijon mustard and a little horseradish can be a decent substitute for that sharp flavor.