Like many other street snacks in Kolkata, Chingrir Chop (Prawn Croquette) is one of my favourites. It’s not easy to find good quality Chingrir Chop though. Many street vendors make croquette filling with less prawns and more potatoes. So your experience might not be satisfactory if you’re looking to try Chingrir Chop from any roadside shop in Bengal or Kolkata. I was lucky that I could experience good Chingrir Chop quite a few times paired with muri (puffed rice) in my growing-up years. There was a shop near my maternal uncle’s place, chop seller Robi da used to make different varieties of Chop, and Chingrir Chop was his stellar item.Those croquettes were crispy on the outside and made with a mouth-watering filling inside. The filling was well balanced in the usage of spices, prawns, and with the other ingredients that it would be difficult to stop at one.

When I was making these croquettes, I was trying to recall the taste of Robi da’s Chop. Well, they turned out good, much better than my expectations. So, I’m happy enough to share my Chingrir Chop recipe with all of you. I hope you’ll enjoy making them for your loved ones, and if you do, let me know about your experience. 🙂

Chingrir Chop/Prawn Croquettes- Kolkata Street Style

Yields: 7-8 Chop

Ingredients

• Prawn- 450g (Use any size of Prawns, I used medium sized Prawns)
• Medium sized Potatoes- Boiled (3+half of a potato)
• Onion- 1 (thinly sliced)
• Ginger paste- ¾ tsp
• Garlic paste- ½ tsp
• Cumin powder- ¾ tsp
• Coriander powder- ¾ tsp
• Black pepper powder- ½ tsp
• Salt to taste
• Sugar- ½ tsp
• Green chilies- 2-3 (chopped)
• Garam masala powder- ¼ tsp
• Mustard oil- ¾ cup

For coating and frying

• Besan/Gram flour- 3 tbsp
• Salt a pinch
• Water- ¾ cup approximately
• Use Powdered Rusk biscuits or fresh breadcrumb or powdered Cornflakes to coat the Croquettes- Any of this will work (I use powdered Rusk this time)
• Vegetable oil for frying

Method

In a bowl mash the boiled potatoes and keep aside.

Wash and rub salt and 1 tsp of turmeric powder on freshly washed prawns. Keep aside. Heat mustard oil in a deep frying pan. Add the prawns, fry them on medium flame until golden in color. Remove and keep aside.

Let it be cooled little bit, now remove the head and tail part using your fingers, keep the prawn flesh only for making croquettes. Tear the prawn flesh roughly into pieces. If you are using small prawns, then you can keep them as it is, no need to tear them in that case.

Now in the remaining oil (4-5 tbsp oil should be there, if not add some more). Add onion and fry on medium high flame until lightly brown in color. Add ginger-garlic paste, green chilies, coriander powder, cumin powder, turmeric powder, black pepper powder and salt. Mix and fry it on medium heat till the masala starts leaving oil (1-2 minute max). Add prawn pieces. Mix well, cook on low flame for 10-12 minutes. Keep stirring in between. Add mashed potato, mix well. Adjust salt, if required. Add sugar, cook for 2-3 minutes more. Add garam masala powder, mix and remove from the heat. Keep it aside and let it be cooled slightly.

Make round or cylinder shaped 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 to enjoy!

Serve immediately with kasundi (Bengali mustard sauce), or tomato ketchup and some sliced onions on the side.

Note:

• I fry prawns with their heads and tails on because these parts contain more flavour. When frying, the flavours infuse into the oil, enhancing the overall taste of the dish when that oil is used in cooking the filling.
• To make the croquettes without eggs, I used the mixture of besan to coat the chops, and there was no difference in taste. If you prefer to use eggs, mix two eggs with a pinch of salt. Dip the chops into the egg mixture and then roll them in breadcrumbs.
• You can prepare these croquettes in advance. After coating them, store them in an airtight container in the refrigerator. They will keep well for one or two days. When you’re ready to serve, simply take them out of the fridge, fry them, and enjoy. For a longer shelf life, you can place them in ziplock bags and freeze them for up to three months.