Being a ‘probashi bangali’ I miss many things of Kolkata over here in North India. Had a serious ‘chop’ craving few days back, but on a serious note, if I cry from my rooftop, nobody is going to buy or serve me chops in a paper bag (kagojer thonga), as we used to get at our street side snacks shop (parar chop er dokan).
Luckily had some chicken keema in my fridge on that day. So tried my hand for the first time on ‘ Chicken Chop/ Bengali style Chicken Croquettes’ and made some super yummy chops. So what next, sharing the recipe with you all. 🙂
Chicken Chop/Chicken Croquettes- Kolkata Street Style
- Fresh Chicken Keema/Minced Chicken- 2 cups
- Boiled Potato- 2 (medium sized)
- Onion- 1 big size (chopped)
- Green chili- 2-3 (chopped)
- Garlic paste- 1 tsp
- Ginger paste- 3/4 tsp
- Cumin powder- 1 tsp (hipped)
- Coriander power- 1/2 tsp
- Kashmiri mirch powder- 1/2 tsp
- Turmeric powder- 1/2 tsp
- Garam masala powder- 1/4 tsp
- Sugar- 1/2 tsp
- Mustard oii
For coating and frying
- Besan/ gram flour- 2 tbsp
- Salt a pinch
- Water- 1/2 cup approx
- Breadcrumbs or coarsely ground cornflakes to coat (I didn’t have breadcrumbs, so used cornflakes. And got more crispier chops, what we loved a lot.)
- Vegetable oil for frying
In a bowl mash the potatoes and keep aside. Heat 4 tbsp oil in a deep frying pan. Add onion and fry on medium high flame till lightly brown in color. Add ginger-garlic paste, green chilies, coriander powder, cumin powder, turmeric powder, kashmiri mirch powder and salt. Mix and fry it on medium heat till the masala starts leaving oil (1-2 minute max). Add Chicken keema. Mix well, cover and cook on low flame until the keema cooked thoroughly (10-15 minutes approx.). Keep stirring in between. Add mashed potato, mix well. Adjust salt, if required. Add sugar, cook uncovered for 2-3 mins more. Add garam masala, mix and remove from heat. Keep aside. Let it be cooled.
Make round chops/croquettes from this mixture, like this.
In a bowl mix besan, water and salt. Mix to form a lump free batter. Dip each chop in this besan batter and then roll into ground cornflakes or breadcrumbs whatever you are using.
Heat oil in a deep frying pan. Add 1 cup oil at a time. Fry the chops on medium flame until golden brown. Your Kolkata style chops are ready!
Serve immediately with kasundi (Bengali mustard sauce)/ tomato ketchup and some sliced onions.
To make the croquettes eggless I used besan mixture as coating. And there was no difference in taste. But if you want to use eggs, just mix 2 eggs with little salt. Dip the croquettes and then roll into breadcrumbs.
These croquettes can be made ahead, after coating store them in an airtight container, and keep in the fridge. They stay well for a day or two. Just take them out from fridge, fry and serve.