Macha Chop
Crispy on the outside, soft and savory on the inside, these Bengali fish cutlets are a beloved snack. Spiced fish and potato filling coated in breadcrumbs and fried to golden perfection, perfect with kasundi.
For 4 servings
Boil Fish and Potatoes
- Place the fish pieces and whole potatoes in a pot. Add enough water to cover them completely.
- Add 1/4 tsp of the turmeric powder and 0.5 tsp of salt (the portion for boiling).
- Bring to a boil and cook for 10-12 minutes, or until the potatoes are fork-tender and the fish is cooked through and opaque.
- Drain all the water thoroughly using a colander. Let the fish and potatoes cool down to room temperature.
Prepare the Filling
- Once cooled, peel the potatoes and mash them in a large bowl until smooth.
- Carefully flake the boiled fish, meticulously removing any bones and skin. Add the flaked fish to the mashed potatoes.
- 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.
- Add the ginger and garlic paste and cook for 1 minute until the raw aroma disappears.
- Stir in the green chillies, the remaining 1/4 tsp turmeric powder, red chilli powder, and cumin powder. Sauté for 30 seconds.
- Transfer this sautéed masala to the fish and potato mixture. Add garam masala, chopped coriander leaves, and the remaining 1 tsp of salt.
- Gently mix everything together until well combined. Taste and adjust seasoning if necessary. Allow the mixture to cool completely.
Shape and Coat the Chops
- Once the filling is cool, divide it into 12 equal portions.
- Take one portion and shape it into a flat, oval patty (chop), about 1-inch thick. Repeat for all portions.
- In a shallow bowl, lightly beat the egg. In a separate plate or tray, spread out the breadcrumbs.
- Dip each chop first into the beaten egg, ensuring it's evenly coated on all sides.
- Immediately transfer the egg-coated chop to the breadcrumbs. Press gently to ensure the crumbs adhere well, creating a uniform crust.
Deep Fry to Perfection
- Heat 2 cups of oil in a kadai or deep pan over medium-high heat. The oil should be hot but not smoking (around 175°C / 350°F).
- To test the oil, drop a breadcrumb into it; if it sizzles and rises to the surface, the oil is ready.
- Carefully slide 3-4 chops into the hot oil at a time. Do not overcrowd the pan, as this will lower the oil temperature and make the chops soggy.
- Fry for 2-3 minutes on each side, until they are a deep golden brown and crispy.
- Using a slotted spoon, remove the fried chops and place them on a plate lined with paper towels to absorb any excess oil.
- Repeat the process for the remaining chops.
Serve Hot
- Serve the Macha Chops immediately while they are hot and crispy.
- They are best enjoyed with Kasundi (Bengali mustard sauce), sliced onions, and a wedge of lemon.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use Bhetki (Barramundi) fish if available.
- 2Ensure the boiled potato and fish mixture is as dry as possible. Any excess moisture can cause the chops to break apart during frying.
- 3Always let the filling cool down completely before shaping. A warm mixture is harder to handle and won't hold its shape well.
- 4For an extra crispy coating, double-coat the chops: dip in egg, then breadcrumbs, then back into the egg, and finally in breadcrumbs again.
- 5Fry on a steady medium-high 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.
- 6You can prepare and shape the chops ahead of time. Arrange them on a tray, cover with plastic wrap, and refrigerate for up to 24 hours before frying.
Adapt it for your goals.
Healthier Option
For a lower-fat version, you can bake the chops. Preheat your oven to 200°C (400°F). Place the coated chops on a baking sheet lined with parchment paper, spray with a little oil, and bake for 15-20 minutes, flipping halfway, until golden and crisp.
Vegetarian VersionVegetarian Version
Replace the fish with an equal amount of boiled and mashed raw bananas (kanch kola) or crumbled paneer to make a delicious vegetarian 'chop'.
Spicier KickSpicier Kick
Increase the amount of green chillies or add 1/2 teaspoon of freshly ground black pepper to the filling for an extra spicy flavor.
Why this is on our healthy list.
Rich in Protein
Fish is an excellent source of high-quality protein, which is crucial for building and repairing tissues, muscle growth, and overall body function.
Source of Omega-3 Fatty Acids
Many types of fish used in this recipe are rich in omega-3 fatty acids, which are known to support heart health, reduce inflammation, and improve brain function.
Provides Energy
The potatoes in the filling are a good source of complex carbohydrates, providing sustained energy to keep you active.
Frequently asked questions
Traditionally, firm, fleshy white fish like Bhetki (Barramundi) or Rohu are used. However, any firm white fish such as cod, tilapia, or haddock will work well. The key is to use a fish that holds its shape after boiling and flaking.
