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Crispy, golden-fried Bengali shrimp cutlets that are bursting with flavor. These popular street-food snacks feature a savory filling of minced shrimp, potatoes, and aromatic spices, making them an irresistible appetizer.
For 4 servings
Prepare Potatoes and Shrimp
Cook the Filling
Crispy, golden-fried Bengali shrimp cutlets that are bursting with flavor. These popular street-food snacks feature a savory filling of minced shrimp, potatoes, and aromatic spices, making them an irresistible appetizer.
This bengali recipe takes 55 minutes to prepare and yields 4 servings. At 399.23 calories per serving with 23.74g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
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Shape and Coat the Chops
Fry the Chops
Serve
For a lower-fat option, you can bake or air-fry the chops. Spray them with a little oil and bake at 200°C (400°F) for 15-20 minutes, flipping halfway, until golden and crisp.
Replace the shrimp with an equal amount of crumbled paneer (Indian cottage cheese) or a mixture of finely chopped vegetables like carrots, peas, and beans to make a delicious 'Vegetable Chop'.
Increase the number of green chilies or add a pinch of freshly ground black pepper to the filling for an extra layer of heat.
Shrimp is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle development, and overall body function.
Shrimp provides a significant amount of selenium, a powerful antioxidant that helps protect cells from damage and supports a healthy immune system and thyroid function.
The combination of carbohydrates from potatoes and protein from shrimp provides a quick and sustained energy release, making it a fulfilling and satisfying snack.
A typical serving of three Chingrir Chops contains approximately 500-550 calories. This is an estimate, as the final count depends on the size of the chops and the amount of oil absorbed during frying.
Chingrir Chop is a deep-fried snack, which makes it high in calories and fat. While it provides protein from shrimp, it is best considered an indulgent treat to be enjoyed in moderation rather than a regular part of a healthy diet.
Yes, absolutely. You can prepare and shape the chops, coat them, and then store them in an airtight container. They can be refrigerated for up to 24 hours or frozen for up to a month. Fry them directly from the refrigerator or freezer, adding a couple of extra minutes to the frying time if frozen.
This usually happens if the filling mixture is too moist or wasn't cooled completely before shaping. Ensure your mashed potatoes aren't watery and the mixture is firm. A tight, compact shape and a thorough double coating of egg and breadcrumbs will also help prevent them from breaking.
Traditionally, small to medium-sized shrimp (often called 'kucho chingri' in Bengali) are preferred for their sweet flavor and ability to blend well into the filling. If you only have large shrimp, make sure to mince them finely.
Kasundi is a pungent and sharp Bengali mustard sauce. It's the classic accompaniment for chops and cutlets. You can find it in Indian grocery stores or online. If unavailable, a good quality Dijon mustard can be a substitute.
This recipe goes great with these complete meals
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