Mangsher Chop
A beloved Bengali snack made with spiced minced mutton shaped into croquettes, coated in crumbs, and fried until crisp outside and juicy inside. It is rich, savory, and perfect with kasundi and sliced onion.
For 8 servings
- pressure cook · ~25 min
Cook the mutton.
1.Add minced mutton, water, a pinch of turmeric powder, a pinch of salt, and half the ginger to a pressure cooker.2.Cook on medium heat until the mutton is tender and the liquid is almost dry, about 12 to 15 minutes after full pressure.3.Let the pressure drop naturally, then open and mash the meat lightly with a spoon.TIPKeep the mutton fairly dry at this stage so the chops hold their shape well. - saute · ~15 min
Cook the filling.
1.Heat 2 tbsp oil in a pan over medium heat.2.Add cumin seeds and let them sizzle for a few seconds.3.Add onion and cook until lightly golden, 5 to 6 minutes.4.Add the remaining ginger, garlic, and green chili. Cook for 1 minute.5.Add coriander powder, cumin powder, garam masala, red chili powder, black pepper, and the remaining salt. Mix well.6.Add the cooked mutton and cook until dry and aromatic, 5 to 7 minutes. - mix · ~10 min
Shape the chop mixture.
1.Transfer the mutton mixture to a bowl and let it cool slightly.2.Add mashed potato and coriander leaves.3.Mix until the filling comes together evenly.4.Divide into 8 portions and shape each one into an oval croquette.TIPIf the mixture feels soft, rest it for 10 minutes before shaping. - assemble · ~10 min
Coat the chops.
1.Place all-purpose flour on a plate.2.Keep the beaten egg in a shallow bowl and bread crumbs on another plate.3.Roll each chop lightly in flour, dip in egg, then coat well with bread crumbs.4.Repeat with all the shaped chops. - rest · ~15 min
Chill the coated chops.
Set the coated chops aside for 15 minutes so the crumb layer firms up and does not break while frying.
- fry · ~16 min
Fry the chops.
1.Heat oil for frying in a deep pan over medium heat.2.Slide in 2 to 3 chops at a time without crowding the pan.3.Fry until deep golden and crisp on all sides, 3 to 4 minutes per batch.4.Lift out and drain briefly before frying the remaining chops.TIPDo not fry on very high heat or the crust will brown before the center gets hot. - serve
Serve the mangsher chop hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cook the mutton filling until almost dry before mixing with potato, or the chops can crack and soak up oil.
- 2Let the meat mixture cool before adding mashed potato so the starch stays firm and easier to shape.
- 3For an extra crisp shell, give each chop a second light breadcrumb coating after the egg dip.
- 4Chill the coated chops well before frying; this helps the crumb cling and keeps the oval shape intact.
- 5Fry in medium-hot oil and turn gently so the crust browns evenly without splitting at the seams.
- 6If making ahead, shape and crumb the chops, then refrigerate for a day or freeze before frying.
- 7Serve with kasundi and sliced onion right after frying, when the crust is at its crunchiest.
Adapt it for your goals.
Low-oil
Shallow-fry or air-fry the crumbed chops after brushing with oil for a lighter version with less splatter.
extra spicyExtra-spicy
Increase green chili and red chili powder for a sharper heat that pairs especially well with kasundi.
chickenChicken
Use minced chicken instead of mutton for a milder, quicker-cooking chop with a softer flavor profile.
gluten freeGluten-free
Swap flour for rice flour and use gluten-free crumbs to keep the crunchy coating without wheat.
Why this is on our healthy list.
Protein-Rich Filling
Minced mutton and egg make this snack satisfying and provide substantial protein for a hearty bite.
Aromatic Spice Benefits
Ginger, garlic, cumin, coriander, and chili add flavor depth along with beneficial plant compounds.
Herb-Boosted Flavor
Fresh coriander leaves add brightness and a small boost of green-herb freshness to a rich dish.
Frequently asked questions
The filling is usually too wet or the chops were not chilled enough. Cook the meat mixture drier, mix in potato evenly, and rest the crumbed chops before frying.
