Chingrir Chop

Name: Chingrir Chop
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8 servings
Cuisine: bengali
Ingredients: 300 g prawn (shelled, deveined, finely chopped); 350 g potato (peeled); 1 pcs onion (medium, finely chopped); 1 inch ginger (grated); 4 pcs garlic (cloves, minced); 2 pcs green chili (finely chopped); 1 pinch turmeric powder; 1 pinch red chili powder; 1 pinch garam masala; 2 tbsp coriander leaves (finely chopped); 1 tbsp lemon juice; 0.5 tsp salt; 1 pinch black pepper; 1 tbsp oil (for cooking the filling); 1 pcs egg (beaten); 1 cup bread crumbs; 2 tbsp all-purpose flour; 3 tbsp water (to make a thin slurry)

RATING

4.4/5(128)

TASTE SCORE

9/10

A beloved Bengali snack of spiced prawn and potato croquettes, shaped into oval chops, crumb-coated, and fried until crisp outside and soft within. Best served hot with kasundi or a little onion salad on the side.

PREP

25m

COOK

20m

SERVES

1 PIECE

157 cal

SERVINGS

METHOD · 7 STEPS

boil · ~15 min
Boil the potatoes until tender.
Cook the potatoes in water until soft enough to mash. Drain well, let them cool slightly, then mash until smooth with no large lumps.
TIPDry potatoes make the chops hold their shape better, so let off extra steam before mashing.
saute · ~10 min
Cook the prawn filling.
1.Heat 1 tbsp oil in a pan over medium heat.
2.Add onion and cook until soft and lightly golden, 4 to 5 minutes.
3.Add ginger, garlic, and green chili and cook until fragrant, about 1 minute.
4.Add prawn, turmeric powder, red chili powder, garam masala, salt, and black pepper.
5.Cook, stirring often, until the prawn is just cooked and the mixture looks fairly dry, 3 to 4 minutes.
TIPDo not overcook the prawn or it turns rubbery. Stop as soon as it firms up.
mix · ~3 min
Mix the chop filling.
Add the mashed potato, coriander leaves, and lemon juice to the cooked prawn mixture. Mix well and cook for 1 more minute if needed so the filling is firm, then cool completely.
TIPA cool filling is much easier to shape and keeps the crumb coating neat.
assemble · ~10 min
Shape and coat the chops.
1.Divide the filling into 8 equal portions.
2.Shape each portion into an oval chop with lightly greased hands.
3.Mix all-purpose flour and water into a smooth thin slurry.
4.Dip each chop in the slurry, then coat well with beaten egg.
5.Roll in bread crumbs and press gently so the coating sticks all over.
rest · ~10 min
Rest the coated chops before frying.
Set the coated chops aside for 10 minutes so the crumb layer firms up and does not slip while frying.
fry · ~8 min
Fry the chops until crisp and golden.
Heat the oil for frying over medium heat. Fry 3 to 4 chops at a time until deep golden and crisp on all sides, turning gently as needed. Remove and drain briefly.
TIPKeep the heat medium so the coating browns evenly and the center gets hot without burning the crumbs.
serve
Serve the chingrir chop hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Mash the potatoes while still warm, then let them steam off so the filling stays dry and easy to shape.
2
Cook the chopped prawn only until it turns opaque; overcooked prawn will toughen and make the chop less juicy.
3
If the filling feels soft, chill it for 20 to 30 minutes before shaping the oval chops.
4
Press the breadcrumbs firmly onto each chop so the crust does not separate in the oil.
5
Resting the coated chops is important; it helps the slurry, egg, and crumbs set into a tighter shell.
6
Fry in medium-hot oil and avoid crowding the pan, or the chops can absorb oil and lose their crisp crust.
7
Serve immediately with kasundi and sliced onion, because the crumb coat is at its best right after frying.