Chingudi Chop
Crispy golden-brown prawn croquettes with a creamy, spiced potato-and-prawn filling. A beloved Bengali street-food favorite, these chops deliver delicate sweetness from fresh prawns balanced with ginger, green chili, and a crunchy breadcrumb crust.
For 4 servings
- boil · ~15 min
Boil and mash the potatoes.
Boil cubed potatoes in water until fork-tender, about 12-15 minutes. Drain well, transfer to a bowl, and mash until smooth with no lumps. Set aside to cool.
TIPMake sure the potatoes are completely dry after draining — any extra water will make the filling soggy. - saute · ~9 min
Sauté the prawns and aromatics.
1.Heat 2 tsp oil in a pan over medium heat until shimmering.2.Add chopped onion and sauté until translucent, about 3-4 minutes.3.Add minced garlic, grated ginger, and chopped green chili. Sauté 1 minute until fragrant.4.Add prawns, a pinch of turmeric, a pinch of red chili powder, and salt. Cook 3-4 minutes until prawns turn pink and opaque.5.Remove from heat and let cool slightly.TIPDon't overcook the prawns — they should be just pink. Overcooking makes them rubbery. - mix · ~3 min
Make the filling mixture.
Roughly chop the cooled prawn mixture into small pieces. Add to the mashed potatoes along with garam masala, lemon juice, and chopped coriander leaves. Mix everything together until well combined. Taste and adjust seasoning if needed.
- prep · ~5 min
Shape the chops and prepare coating.
1.Divide the filling into 8 equal portions.2.Shape each portion into an oval or round patty about 1-inch thick.3.Mix all-purpose flour with 3 tbsp water in a small bowl to make a smooth slurry.4.Spread breadcrumbs on a flat plate.TIPChill the shaped patties in the fridge for 10 minutes if they feel too soft — this helps them hold their shape during coating. - fry · ~9 min
Coat and fry the chops.
1.Dip each chop into the flour slurry, turning to coat all sides evenly.2.Roll the slurry-coated chop in breadcrumbs, pressing gently so the crumbs stick.3.Heat oil in a frying pan over medium heat until a breadcrumb dropped in sizzles gently.4.Fry the chops in batches, 2-3 at a time, 2-3 minutes per side until deep golden brown.5.Drain on paper towels.TIPKeep the heat at medium — too high and the breadcrumbs burn before the inside warms through; too low and they absorb oil and turn greasy. - serve
Serve the chops hot with kasundi and sliced onion.
Arrange the crispy chops on a serving plate. Sprinkle a pinch of chaat masala on top if desired. Serve immediately with Bengali kasundi mustard and onion slices on the side.
TIPThese chops are best eaten fresh and hot — they lose their crunch if they sit too long.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Thoroughly dry the boiled potatoes before mashing to prevent a soggy filling.
- 2Do not overcook the prawns; cook just until pink to keep them tender.
- 3Chill the shaped patties for 10 minutes if the mixture feels too soft for easy coating.
- 4Fry at medium heat so the breadcrumbs turn golden without burning and the filling heats through.
- 5Use fine, dry breadcrumbs (not panko) for a tight, crunchy crust typical of Bengali chops.
- 6Serve immediately after frying to enjoy the best crunchy texture.
Adapt it for your goals.
Low-oil
For a lighter version, skip the shallow fry and instead brush the breadcrumb-coated chops with oil and air-fry at 200°C (400°F) for 10-12 minutes, flipping halfway, for a crisp exterior with much less oil.
high proteinHigh-protein
Boost protein by replacing half the potato with mashed cooked chickpeas or paneer — the texture stays similar, and you get a heartier, more nourishing chop.
jainJain
To make this Jain-friendly, omit the garlic, onion, and prawns. Replace prawns with mashed boiled peas and use a tadka of asafoetida (hing) in oil with ginger and green chili for a similar aromatic punch.
veganVegan
Replace prawns with finely chopped mushrooms or crumbled tofu, and ensure the breadcrumbs are egg-free. The slurry of flour and water already keeps it vegan, so no other tweaks needed.
Why this is on our healthy list.
Rich in Lean Protein
Prawns provide high-quality, low-fat protein that supports muscle repair and satiety.
Good Source of Vitamin B12
Prawns naturally contain vitamin B12, essential for nerve health and red blood cell formation.
Complex Carbs from Potatoes
Boiled potatoes offer slow-release energy and are a source of vitamin C and potassium when eaten with the skin.
Anti-Inflammatory Spices
Turmeric, ginger, and garlic add antioxidants that may help reduce inflammation and support immunity.
Frequently asked questions
Yes. Thaw them completely, pat very dry with paper towels, and then proceed — excess water will make the filling mushy.
