Kancha Kadali Chop
Crispy on the outside and soft on the inside, these Bengali-style cutlets are made from raw bananas and potatoes, seasoned with aromatic spices. A perfect tea-time snack or appetizer that's both unique and delicious.
For 4 servings
Boil the Vegetables
- Wash the raw bananas and potatoes thoroughly. Trim the ends of the bananas.
- Place them in a pressure cooker with enough water to cover. Cook for 3-4 whistles or until tender.
- Alternatively, boil in a large pot for 15-20 minutes until a knife can be inserted easily.
- Drain the water completely and allow the vegetables to cool down enough to handle. Peel the skins off both the bananas and potatoes.
Prepare the Chop Mixture
- In a large mixing bowl, mash the boiled bananas and potatoes together. Avoid over-mashing; a slightly coarse texture is fine.
- Add the finely chopped onion, ginger paste, garlic paste, and green chilies.
- Sprinkle in the turmeric powder, red chili powder, Bhaja Moshla, salt, and sugar.
- Finally, add the crushed roasted peanuts and chopped coriander leaves.
- Mix everything gently but thoroughly until well combined. Taste and adjust the seasoning if necessary. Let the mixture rest for 5 minutes.
Shape the Chops
- Divide the mixture into 12 equal portions.
- Lightly grease your palms with a little oil to prevent sticking.
- Take one portion and roll it into a smooth ball, then flatten it into an oval or round patty, about 1/2-inch thick.
Coat the Chops
- In a shallow bowl, whisk the all-purpose flour with 80 ml (1/3 cup) of water to create a thin, smooth, lump-free slurry.
- Spread the breadcrumbs evenly on a separate plate or tray.
- Dip one shaped chop into the flour slurry, ensuring it's lightly coated on all sides.
- Lift it out, allowing excess slurry to drip off, and immediately place it in the breadcrumbs.
- Coat the chop evenly with breadcrumbs, gently pressing them on to ensure they adhere well. Set aside on a clean plate.
Fry to Golden Perfection
- Heat vegetable oil in a kadai or deep pan over medium-high heat. The oil is ready when a single breadcrumb dropped in sizzles and rises to the surface.
- Carefully slide 3-4 coated chops into the hot oil. Do not overcrowd the pan.
- Fry for about 2-3 minutes on each side, turning gently, until they are deep golden brown and crispy.
- Using a slotted spoon, remove the fried chops and place them on a wire rack or a plate lined with paper towels to drain excess oil.
Serve Hot
- Serve the Kancha Kadali Chops immediately while they are hot and crispy.
- They pair wonderfully with Kasundi (Bengali mustard sauce), mint chutney, or tomato ketchup.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the boiled vegetable mixture is not too moist. If it feels wet, add a tablespoon of roasted gram flour (besan) or breadcrumbs to bind it.
- 2Allow the mixture to cool completely before shaping the chops; this helps them hold their shape during frying.
- 3Fry on medium heat. 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 too much oil.
- 4For an extra crispy coating, double-coat the chops: dip in slurry, then breadcrumbs, back into the slurry, and finally into the breadcrumbs again.
- 5Make your own Bhaja Moshla by dry roasting equal parts cumin seeds, coriander seeds, and a few dried red chilies until fragrant, then grinding to a fine powder.
- 6For a healthier alternative, brush the coated chops with oil and bake at 200°C (400°F) for 20-25 minutes, flipping halfway, or cook in an air fryer until golden and crisp.
Adapt it for your goals.
Stuffing
Add a small filling in the center of each chop before shaping. A mixture of grated coconut, raisins, and cashews, or spiced paneer works well.
CoatingCoating
For a different texture, use crushed cornflakes or panko breadcrumbs for the outer coating.
FlavorFlavor
Add 1/4 teaspoon of chaat masala to the mixture for a tangy twist.
HealthierHealthier
Shallow fry the chops in a few tablespoons of oil instead of deep frying for a lighter version.
Why this is on our healthy list.
Rich in Resistant Starch
Raw bananas are an excellent source of resistant starch, which acts like soluble fiber. It feeds the friendly bacteria in your gut, promoting digestive health.
Good Source of Potassium
Both raw bananas and potatoes are rich in potassium, an essential mineral that helps regulate blood pressure, fluid balance, and supports heart health.
Provides Sustained Energy
The complex carbohydrates from the vegetables provide a steady release of energy, making this a filling and satisfying snack.
Frequently asked questions
Kancha Kadali is the Bengali term for raw, unripe bananas, also known as green plantains. They have a starchy, potato-like texture when cooked and are used in many savory dishes.
