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A quintessential Bengali snack, Mangsher Chop features a spicy, savory minced mutton filling encased in a fluffy potato shell, coated in breadcrumbs and fried to golden, crispy perfection. A beloved street food classic, it's the perfect indulgence for a rainy evening, best enjoyed with a sharp kasundi mustard sauce.
Prepare the Potatoes & Mutton Filling (20 minutes)
Combine and Shape the Chops (10 minutes)
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A quintessential Bengali snack, Mangsher Chop features a spicy, savory minced mutton filling encased in a fluffy potato shell, coated in breadcrumbs and fried to golden, crispy perfection. A beloved street food classic, it's the perfect indulgence for a rainy evening, best enjoyed with a sharp kasundi mustard sauce.
This bengali recipe takes 80 minutes to prepare and yields 4 servings. At 601.21 calories per serving with 24.52g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Coat and Chill the Chops (10 minutes prep + 30 minutes chilling)
Fry the Chops (15 minutes)
Serve Hot
Replace mutton with minced chicken. The cooking time for the filling will be slightly less.
Use boiled and deboned fish like Rohu or Bhetki, flaked and mixed with the spices and potato.
A popular vegetarian version made with finely chopped and boiled banana blossoms instead of meat.
A whole or halved boiled egg is encased in the spicy mutton and potato mixture before being coated and fried.
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
The combination of carbohydrates from the potato casing and protein from the mutton filling provides a source of sustained energy, making it a filling and satisfying snack.
Mutton is a good source of heme iron, which is more easily absorbed by the body than non-heme iron from plant sources. Iron is crucial for preventing anemia and maintaining healthy blood cells.
A single Mangsher Chop contains approximately 150-180 calories, depending on its size and the amount of oil absorbed during frying.
Mangsher Chop is a deep-fried snack and is best enjoyed in moderation as an occasional treat. While mutton provides protein and potatoes offer carbohydrates, the deep-frying process adds significant fat and calories.
Yes, you can prepare, shape, and coat the chops, then store them in an airtight container in the refrigerator for up to 24 hours. Fry them just before serving for the best crispy texture. You can also freeze the coated, uncooked chops for up to a month.
This usually happens for two reasons: the filling was too moist, or the chops were not chilled before frying. Ensure the mutton keema is cooked until completely dry, and always chill the coated chops for at least 30 minutes to help the coating set firmly.
While deep-frying gives the most authentic result, you can air-fry them for a healthier alternative. Spray the chops with a little oil and air-fry at 200°C (400°F) for 12-15 minutes, flipping halfway, until golden and crisp. Baking is also an option, but they may not be as crispy.
For a truly authentic Bengali taste and texture, crushed toast biscuits (rusk) are the best substitute. Panko breadcrumbs also work well for an extra-crispy finish. In a pinch, you can use crushed cornflakes or semolina (sooji).