Sunday, 28 August 2016

Chingrir Chop / Prawn Chops....

These Prawn chops are one of the delicious snacks from the streets of Kolkatta. The Prawn chops are made with medium or small size prawns and  potatoes cooked with spices and then it is given an oval shape. It is then coated with egg and bread crumbs and deep fried. It is served hot with mustard sauce / kasundi and onions... But due to the cost of the prawns, the street vendors add less of prawns and more of potatoes in the chop. So if you really want to enjoy the prawns, make it for yourself.... 

For the Prawn Chops... 
500 grams Medium sized Prawns
 (Cleaned, sautéed with 1/4 tsp Turmeric powder and salt for 3 minutes and roughly mashed)
2 Potatoes boiled and mashed 
1 Onion chopped 
1 tbsp Ginger - Garlic - Green Chilli paste 
Few Coriander leaves chopped 
1/4 tsp Turmeric powder
1/2 tsp Garam Masala powder 
1/2 tsp Cumin seeds 
Salt to taste 
1/4 tsp Sugar 
1/2 tsp Cumin seeds
2 Bay Leaves 
2 tbsp Oil 

Take a wok, heat oil. Add the cumin seeds and bay leaves. Let the cumin crackle. Add the garlic-  ginger - green chilli paste. Sauté it for a minute. Add the chopped onion. Sauté it for 2 minutes. Add the mashed potatoes and prawns. Stir and cook for 2 minutes. Add the salt, sugar, cumin seeds, turmeric powder, garam masala powder and coriander leaves. Stir and cook for another 2 minutes till all the ingredients combines well. Keep it aside to cool. Divide the mixture into equal lemon size portions. Give it an oval shape. 

For the Coating and Frying 
2 Eggs beaten
4 tbsp Water 
Pinch of Salt 
2 cups or more Bread crumbs 
Oil for Frying 

Spread the bread crumbs on a plate. Add water and salt into the egg, mix it. Take a portion. Coat it with the bread crumbs. Dip it into the egg, coat it again with the bread crumbs. (If you want you can dip it into the egg again and coat it with bread crumbs - optional). Repeat the process with the other portions too. Keep it in the fridge for an hour - that will help to bind well. Take a wok, heat the oil on a medium low heat. Fry till golden brown in colour. Serve it hot with mustard sauce.

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