Chingudi Chop

1. 1

   Step 1

   • a.Prepare the potatoes and prawns.
   • b.Boil the potatoes until tender, then peel and mash them smoothly in a large bowl. Set aside.
   • c.In a small pot, bring water to a boil with a pinch of salt. Add the prawns and cook for just 2-3 minutes until they turn pink. Do not overcook.
   • d.Drain the prawns immediately and chop them coarsely.
2. 2

   Step 2

   • a.Make the filling.
   • b.Heat 2 tbsp of vegetable oil in a pan over medium heat. Add the chopped onions and sauté until they turn golden brown, about 5-6 minutes.
   • c.Add the ginger-garlic paste and green chilies. Sauté for another minute until the raw smell disappears.
   • d.Add the turmeric powder, red chili powder, and garam masala. Stir and cook for 30 seconds.
   • e.Add the chopped prawns and cook for 1-2 minutes, mixing well with the spices.
   • f.Transfer this prawn mixture to the bowl with mashed potatoes. Add chopped coriander leaves, lemon juice, and salt. Mix everything together until well combined. Let the mixture cool completely.
3. 3

   Step 3

   • a.Shape and coat the chops.
   • b.Once the mixture is cool, divide it into 12 equal portions. Shape each portion into an oval or round patty (chop).
   • c.In a shallow bowl, whisk the all-purpose flour and water to create a thin, smooth slurry without lumps.
   • d.Spread the breadcrumbs on a separate plate.
   • e.Carefully dip each chop into the flour slurry, ensuring it's lightly coated, then roll it in the breadcrumbs until it's evenly covered on all sides.
4. 4

   Step 4

   • a.Fry the chops.
   • b.Heat the oil for deep frying in a kadai or deep pan over medium-high heat.
   • c.Once the oil is hot, gently slide in 3-4 chops at a time. Do not overcrowd the pan.
   • d.Fry for 3-4 minutes, turning occasionally, until they are golden brown and crispy on all sides.
   • e.Remove the chops with a slotted spoon and drain them on a plate lined with paper towels to absorb excess oil.
5. 5

   Step 5

   • a.Serve the Chingudi Chops hot with your favorite dip like kasundi (Bengali mustard sauce) or tomato ketchup.

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