Chingrir Chop
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
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare Potatoes and Shrimp
- b.Boil the potatoes in salted water for 15-20 minutes, or until fork-tender. Peel the skin and mash them until smooth, ensuring no lumps remain. Set aside.
- c.While the potatoes are boiling, clean and devein the shrimp. Mince them coarsely using a knife or pulse them 2-3 times in a food processor. Do not make a fine paste.
- 2
Step 2
- a.Cook the Filling
- b.Heat 2 tbsp of oil in a pan over medium heat. Add the finely chopped onions and sauté for 5-6 minutes until they become soft and translucent.
- c.Add the ginger and garlic pastes. Sauté for 1 minute until the raw aroma disappears.
- d.Add the minced shrimp and cook for 3-4 minutes, stirring continuously, until it turns pink and is cooked through.
- e.Stir in the turmeric powder, red chili powder, and cumin powder. Cook for another minute to toast the spices.
- f.Add the mashed potatoes, chopped green chilies, garam masala powder, and salt. Mix thoroughly until a uniform, cohesive mixture forms. Cook for 2-3 minutes.
- g.Finally, stir in the chopped coriander leaves. Transfer the mixture to a plate or bowl and allow it to cool completely to room temperature. This is crucial to prevent the chops from breaking.
- 3
Step 3
- a.Shape and Coat the Chops
- b.Once the mixture is completely cool, divide it into 12 equal portions.
- c.Take one portion and shape it into a compact oval or cylindrical cutlet (chop). Repeat for all portions.
- d.Set up your breading station: place the beaten eggs in a shallow bowl and the breadcrumbs on a flat plate.
- e.Dip each chop into the beaten egg, ensuring it is fully coated on all sides.
- f.Immediately transfer the egg-coated chop to the breadcrumbs. Roll and press gently so the crumbs adhere well, creating an even layer.
- g.For an extra crispy crust, perform a double coating: dip the breaded chop back into the egg and then coat it with breadcrumbs a second time.
- 4
Step 4
- a.Fry the Chops
- b.Heat the oil for deep frying in a kadai or deep pan over medium-high heat until it reaches about 175°C (350°F). If you don't have a thermometer, drop a breadcrumb in; it should sizzle and turn golden in 30 seconds.
- c.Carefully slide 3-4 chops into the hot oil at a time. Avoid overcrowding the pan, as this will lower the oil temperature.
- d.Fry for 3-4 minutes, turning them occasionally, until they are deep golden brown and crispy on all sides.
- e.Using a slotted spoon, remove the fried chops and place them on a wire rack or a plate lined with paper towels to drain any excess oil.
- 5
Step 5
- a.Serve
- b.Serve the Chingrir Chop hot and fresh with Bengali kasundi (mustard sauce), tomato ketchup, or a simple salad of sliced onions and cucumbers.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the potato and shrimp mixture is completely cool and firm before shaping. A warm mixture will be soft and difficult to handle, causing the chops to break during frying.
- 2For the best texture, mash the potatoes until they are very smooth. Lumps can cause the chops to crack open.
- 3A double coating of egg and breadcrumbs is highly recommended for a sturdy, extra-crispy crust that holds the filling in perfectly.
- 4Maintain a consistent medium-high heat while frying. If the oil is too hot, the outside will burn before the inside is heated through. If it's not hot enough, the chops will absorb excess oil and become greasy.
- 5You can prepare the chops up to the breading stage and refrigerate them for a few hours. This helps them firm up and hold their shape even better during frying.
- 6For a richer flavor, you can add a tablespoon of roasted peanut powder to the filling mixture.
Adapt it for your goals.
Healthier Version
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.
Vegetarian AlternativeVegetarian Alternative
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'.
Spicier KickSpicier Kick
Increase the number of green chilies or add a pinch of freshly ground black pepper to the filling for an extra layer of heat.
Why this is on our healthy list.
Rich in Protein
Shrimp is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle development, and overall body function.
Source of Selenium
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.
Energy Boosting
The combination of carbohydrates from potatoes and protein from shrimp provides a quick and sustained energy release, making it a fulfilling and satisfying snack.
Frequently asked questions
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.