Mangshor Chop (Mutton Croquettes) is one of the most popular chop varieties found in Bengal. But it’s not easy to get a good version of the same always. And here in Delhi, one can find these in Chittaranjan park, but let’s not talk about the taste of those chop. A bit more work, but I prefer to do it because the end result is so tempting. And now I store the croquettes in freezer bags and enjoy them throughout the month, so, I made this time a big batch of it. Crisp outer shell breaks to a soft, flavourful minced mutton goodness inside, Mangshor Chop is pure nostalgia for me and don’t forget to dip them into kasundi for each bite.
Mangshor Chop/Mutton Croquettes
Yields: 20 pieces
- Mutton Keema- 500g
- Boiled Potatoes- 6 (medium sized)
- Onion- 2 big sized (chopped)
- Green chili- 4-5 (sliced) adjust according to your tolerance
- Garlic paste- 2 tbsp
- Ginger paste- 2 tbsp
- Cumin powder- 1 tsp
- Coriander powder- 1 ½ tsp
- Kashmiri mirch powder or Red Chilli powder- 1 tsp) adjust according to your tolerance
- Turmeric powder- ½ tsp
- Garam masala powder- ½ tsp
- Roasted Cumin seeds powder- 1 tsp (Dry fry the cumin seeds on medium heat, until a bit darker in color. Be careful, don’t let them burn. Grind until fine using a food processor.)
- Sugar- 1/2 tsp
- Mustard oil- ½ cup
- Bay leaf- 2
- Dry red chillies- 2 (broken into halves)
- Cumin seeds- ½ tsp
For coating and frying
- Besan/Gram flour- 6-7 tbsp
- Salt a pinch
- Water- ¾ cup approximately
- Use Powdered Rusk biscuits or fresh breadcrumb or powdered Cornflakes to coat the Croquettes- Any of these will work (I used breadcrumb this time)
- Vegetable oil/Olive oil for frying
Mash the boiled potatoes and keep aside.
Heat mustard oil in a deep frying pan or kadai (nonstick preferably). Temper with bay leaf, cumin seeds and dry red chillies. One it splutters add sliced onions, sauté on medium heat until light brown in color. Add ginger-garlic paste, cumin powder, coriander powder, kashmiri mirch powder and turmeric powder. Mix and fry on medium heat until the masala starts leaving oil (1-2 minute max). Now add mutton keema, salt and green chillies. Mix well, cover and cook on low heat. Keep stirring in between. Add mashed potatoes when mutton keema is half cooked. Add Garam masala powder, roasted cumin seeds powder and sugar when mutton is thoroughly cooked, mix well. Keep cooking uncovered for 2-3 minutes more. Do all this on low heat. The Keema for chop is done now. Remove from the heat and keep aside.
Now start making round chops/croquettes from this mixture, keep aside.
In a bowl, add besan, water and salt, whisk well to form a lump free thin batter. Dip each chop in this besan batter and then roll into ground cornflakes or bread crumbs whatever you are using. Repeat these steps again (dipping+rolling). Double coating is an important step in chop making.
Heat oil in a deep frying pan. Add 1 cup oil at a time. Fry the chops on medium heat until golden brown. Drain on paper napkins, your Kolkata style Mangshor Chop 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 a coating. And there was no difference in taste. But if you want to use eggs, just mix 3-4 eggs with little salt. Dip the chops and then roll into breadcrumb.
- 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.
- For longer storage, keep them in zipper seal freezer bags. Take out of the freezer and you can fry and serve them immediately. They can be stored like this up to 2 months.