Chop cutlet, also known as Bengali-style cutlet, is a popular snack in Bengal, India. It consists of a flavorful mixture of minced vegetables shaped into cutlets, coated in breadcrumbs, and then fried until crispy. Here's a recipe for making delicious chop cutlets:
For the Cutlet:
- 2 cups mixed vegetables
- 1 medium-sized onion, finely chopped
- 2 green chilies, finely chopped
- 2 tablespoons ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 tablespoon lemon juice
- 1/4 cup chopped coriander leaves
- Salt to taste
- Oil, for frying
- Fine wheat Flour (Maida) into thick watery consistency
- Breadcrumbs, as needed
- Oil, for shallow frying
In a mixing bowl, combine the minced chicken (or other minced meat/vegetables), chopped onion, green chilies, ginger-garlic paste, turmeric powder, cumin powder, coriander powder, garam masala, lemon juice, chopped coriander leaves, and salt. Mix well until all the ingredients are combined.
Take a portion of the mixture and shape it into a flat cutlet. Repeat this process for the remaining mixture, shaping them all into cutlets.
Dip each cutlet into the beaten eggs, ensuring it is coated on all sides.
Roll the egg-coated cutlet in breadcrumbs, making sure it is evenly coated. Set aside.
Heat oil in a frying pan or skillet over medium heat for shallow frying.
Once the oil is hot, carefully place the coated cutlets in the pan, ensuring not to overcrowd. Fry the cutlets on both sides until they turn golden brown and crispy. This process may take around 3-4 minutes per side.
Once the cutlets are cooked and crispy, remove them from the oil and place them on a paper towel to drain excess oil.
Serve the chop cutlets hot as a snack or as a part of a meal. They can be enjoyed with ketchup or chutney of your choice.
Note: You can adjust the spices and seasonings according to your taste preferences. Feel free to add or substitute ingredients to suit your liking. Enjoy your delicious chop cutlets.
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