Macher Chop | How to make Macher Chop

By Sai Priya  |  7th May 2016  |  
5 from 2 reviews Rate It!
  • Macher Chop, How to make Macher Chop
Macher Chopby Sai Priya
  • Prep Time


  • Cook Time


  • Serves





About Macher Chop Recipe

Mention Bengali food to anyone, the first picture to come to mind is fish. Fish been always a symbol of prosperity and pleasure in a Bong family. Macher chop is a Bengali style fish croquette.

Macher Chop, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Macher Chop is just mouth-watering. This amazing recipe is provided by Sai Priya. Be it kids or adults, no one can resist this delicious dish. How to make Macher Chop is a question which arises in people's mind quite often. So, this simple step by step Macher Chop recipe by Sai Priya. Macher Chop can even be tried by beginners. A few secret ingredients in Macher Chop just makes it the way it is served in restaurants. Macher Chop can serve 5 people. So, the next time you have a get together or a party at home, don't forget to check and try out Macher Chop.

Macher Chop

Ingredients to make Macher Chop

  • Boneless fish - 300 gm
  • Boiled potato- 2 medium sized
  • Minced garlic- 1 tbsp
  • onion chopped- 1 big sized
  • turmeric Powder - 1/4 tsp
  • cumin Seeds- 1 tsp
  • coriander seeds- 1.5 tsp
  • Green chilli, chopped- 3
  • Fresh coriander leaves, chopped - 1/4 cup
  • all purpose flour - 2 tbsp
  • Bread crumbs- 1.5 cup
  • egg whites- 2
  • mustard oil- 1 tbsp
  • oil to fry
  • salt as per taste

How to make Macher Chop

  1. Dry roast the cumin and coriander seeds. Let it cool and make a fine powder of it.
  2. Steam the fish for 8-10 mins. Pat dry in a kitchen towel and debone it.
  3. Mash it well with boiled potatoes. Then season with salt, cumin and coriander powder.
  4. Take a pan and heat mustard oil. Add the green chilli and fry for a minute. Then add the chopped onion, minced garlic, turmeric powder and fry for 2 minutes. Mix the fish mixture and cook for a minute only. Then mix in the coriander leaves.
  5. Cool the mixture. Dust your palm with flour and shape them into 10-12 balls. Take a bowl and whisk in the egg whites for 30 seconds.
  6. Heat oil in a deep kadai for frying. Dip one ball into the egg-white and coat with breadcrumbs, then dip it again in the egg-white. Coat it with bread-crumbs and deep fry at a medium flame. (I did double coating to seal it well. Be careful while frying as it takes less time to fry.)
  7. Serve hot with kasundi (bengali mustard sauce) or simply with tomato ketchup.

Reviews for Macher Chop (2)

Sangeeta Neogy2 years ago


Anushree Ghosh3 years ago

The fish looks great, thanks for sharing.