Chingrir Chop
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.
For 8 servings
- 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.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Mash the potatoes while still warm, then let them steam off so the filling stays dry and easy to shape.
- 2Cook the chopped prawn only until it turns opaque; overcooked prawn will toughen and make the chop less juicy.
- 3If the filling feels soft, chill it for 20 to 30 minutes before shaping the oval chops.
- 4Press the breadcrumbs firmly onto each chop so the crust does not separate in the oil.
- 5Resting the coated chops is important; it helps the slurry, egg, and crumbs set into a tighter shell.
- 6Fry in medium-hot oil and avoid crowding the pan, or the chops can absorb oil and lose their crisp crust.
- 7Serve immediately with kasundi and sliced onion, because the crumb coat is at its best right after frying.
Adapt it for your goals.
Baked
Bake the crumb-coated chops brushed with oil for a lighter version with less mess, though the crust will be a bit less rich than deep-fried.
air fryerAir-fryer
Air-fry after lightly oiling the coated chops for a crisp outer layer using much less frying oil.
extra spicyExtra-spicy
Increase green chili and red chili powder for a sharper heat that pairs especially well with kasundi.
fishFish
Replace prawn with finely flaked firm fish for a similar Bengali snack with a softer seafood flavor.
Why this is on our healthy list.
Seafood Protein
Prawn adds protein to the chop, making the filling more satisfying than a plain potato croquette.
Herb and Spice Benefits
Ginger, garlic, green chili, coriander leaves, and turmeric bring aromatic compounds along with bold flavor.
Balanced Filling
The potato provides body and energy, while the prawn helps keep the center savory and substantial.
Frequently asked questions
The filling is usually too moist or still warm. Cook the prawn mixture until fairly dry, cool it fully, and rest the coated chops before frying.
