Being a probashi bangali, I miss many Kolkata stuff here in North India. A few days back, I was craving badly for some chop, the kind we used to get from our street-side local snacks shop (parar chop er dokan) back home. Luckily I had some chicken keema in the freezer. So, I tried my hand for the first time to make Chicken Chop/Chicken Croquettes at home and they turned out great. I’m sharing the recipe here, and I hope you will enjoy making them just the way I did. 🙂
Chicken Chop
One of the popular street foods of Kolkata, these Chicken Chop are spiced chicken keema balls coated in breadcrumbs and then deep fried. Savor them with Kasundi.
Ingredients
For chop mixture
- 2 cups- Chicken Keema/Minced Chicken
- 3- Boiled Potatoes (medium sized)
- 1- Onion Big sized (chopped)
- 2-3- Green chillies (chopped)
- 1 tsp- Garlic paste
- ¾ tsp- Ginger paste
- 1 tsp- Cumin powder
- 1 tsp- Coriander powder
- ½ tsp- Kashmiri mirch powder
- ½ tsp- Turmeric powder
- ¼ tsp- Garam masala powder
- Salt to taste
- ½ tsp- Sugar
- Mustard oii
For coating and frying
- 2 tbsp- Besan/gram flour
- Salt to taste
- ½ cup Water
- Breadcrumbs or coarsely grounded cornflakes to coat (I didn’t have breadcrumbs, so used cornflakes. And got more crispy chops.)
- Vegetable oil (for deep frying)
Instructions
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In a bowl mash the potatoes and keep aside. Heat 4 tbsp oil in a deep frying pan/kadai. Add onion and fry over medium heat until light brown in color.
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Add ginger-garlic paste, green chillies, coriander powder, cumin powder, turmeric powder, kashmiri mirch powder, and salt. Mix and fry it over medium heat until the masala starts leaving oil (1-2 minutes approx.).
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Add Chicken keema, mix well, cover and cook over low heat until the keema cooked thoroughly (10-15 minutes approx.). Keep stirring in between. Add mashed potato, mix well. Adjust salt, if required.
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Add sugar next, cook uncovered for 2-3 mins more. Add garam masala powder, mix and remove from the heat. Keep aside, let it be cooled a bit.
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Start making round chops/croquettes while the mixture is still warm.
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In a bowl mix besan, water, and salt. Whisk to form a lump free batter. Dip each chop in this besan batter and then roll into grounded cornflakes or breadcrumbs.
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Heat oil in a deep frying pan/kadai. Add 1 cup oil at a time. Fry the chops over medium heat until golden brown. Your Kolkata style chops are ready to devour.
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Serve them immediately with kasundi (Bengali mustard sauce)/ tomato ketchup and some sliced onions.
Recipe Notes
- 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 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 them refrigerated. They stay well for a day or two. Just take them out from fridge, fry and serve. For a longer shelf-life, put them in ziplock bags in the freezer for up to 3 months.
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