Chingrir Chop/Prawn Croquettes – Kolkata Street Style
How to make Garam Masala
- 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- ï†¾ tsp
- Garlic paste- ½ tsp
- Cumin powder- ï†¾ tsp
- Coriander powder- ï†¾ tsp
- Black pepper powder- One fat pinch
- Salt to taste
- Sugar- ½ tsp
- Green chillies- 2-3 (chopped)
- Garam masala powder- Äµ tsp
- Mustard oil- ï†¾ cup
- For coating and frying-Besan/Gram flour- 3 tbsp (hipped)
- Salt a pinch
- Water- ï†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/Olive oil for frying
- 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 cool a 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, mix and remove from heat. Keep aside. Let it be cool.
- Make round or cylinder shaped chops/croquettes from this mixture.
- 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!
My Tip: Serve immediately with kasundi (Bengali mustard sauce)/tomato ketchup and some sliced onions.