Food for rainy season

 CHINGRI CHOP



"Chingri chop" (or "Chingrir chop") is a popular Bengali snack made from prawns. "Chingri" means prawns or shrimp, and "chop" refers to a cutlet or fritter, so it's a prawn cutlet. Unlike the egg chop which features a whole egg, a chingri chop's filling is made from the prawns themselves, often mixed with other ingredients to create a delicious and textured patty.

Key Components

 * Prawns (Chingri): The star ingredient. Recipes can use whole prawns, coarsely minced prawns, or a combination. The texture of the final chop depends on how the prawns are prepared.

 * Binding Agent/Filler: The prawns are often mixed with boiled and mashed potatoes or soaked and ground lentils (like masoor dal) to give the chop structure and bulk. Some recipes also use bread soaked in water and squeezed, or gram flour (besan).

 * Aromatics and Spices: The mixture is heavily flavored with a paste of ginger, garlic, and green chilies. Other common spices include turmeric powder, red chili powder, cumin powder, and garam masala. Finely chopped onions and fresh cilantro are also essential for flavor.

 * The Coating: Similar to other chops, it's coated in breadcrumbs, often after being dipped in an egg wash or a thin batter of gram flour and water. This gives the chop its iconic crispy, golden-brown exterior.

General Steps for Making Chingri Chop

 * Prepare the Prawns: Clean and de-vein the prawns. Depending on the recipe, you may mince them coarsely, or some recipes keep a whole prawn in the center for a more impressive presentation. Marinate the prawns with a little salt, turmeric, and lemon juice.

 * Make the Filling:

   * Boil and mash potatoes (if using).

   * Sauté chopped onions, ginger-garlic paste, and green chilies in a pan until fragrant.

   * Add the marinated prawns to the pan and cook for a few minutes.

   * Add the mashed potatoes and all the dry spices. Mix everything together well, ensuring the prawns are evenly distributed throughout the mixture.

   * Stir in fresh cilantro and let the mixture cool completely.

 * Shape the Chops:

   * Take a portion of the cooled prawn mixture.

   * Shape it into a flat oval or round patty, similar to a cutlet.

   * For an extra touch, some recipes will place a whole prawn on the inside before shaping the chop around it.

 * Coat and Fry:

   * Set up two bowls: one with a beaten egg wash (or a thin besan batter) and one with breadcrumbs.

   * Dip each shaped chop into the egg wash, then coat it thoroughly with breadcrumbs, pressing gently to ensure a good coating.

   * Refrigerate the coated chops for at least 30 minutes. This helps the coating set and prevents the chops from falling apart during frying.

   * Deep-fry the chilled chops in hot oil until they are crispy and golden brown on both sides.

 * Serve:

   * Serve the Chingri chop hot with a side of kasundi (Bengali mustard sauce), sliced onions, and a sprinkle of chaat masala. They are a perfect snack for a rainy day or as an appetizer for a party.


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