Chhanar Chop
A beloved Bengali snack featuring soft, spiced cottage cheese and potato patties, coated in breadcrumbs and fried to golden perfection. These crispy-on-the-outside, melt-in-your-mouth chops are a tea-time favorite.
For 12 servings
Prepare the Filling
- Ensure the boiled potatoes are mashed until completely smooth and lump-free. The chhana should be crumbled and squeezed to remove any excess whey.
- In a large mixing bowl, combine the mashed potatoes, crumbled chhana, ginger paste, finely chopped green chillies, roasted cumin powder, Bengali garam masala, sugar, and salt.
- If using, add the raisins. Gently knead the mixture for 2-3 minutes until it forms a smooth, non-sticky dough. Do not over-knead.
- Taste and adjust seasoning if necessary.
Shape and Chill the Chops
- Lightly grease your palms with a drop of oil. Divide the mixture into 12 equal portions.
- Take one portion and roll it into a smooth ball, then flatten it into an oval or round patty (chop), about 1-inch thick. Ensure there are no cracks on the edges.
- Place the shaped chops on a plate or baking sheet lined with parchment paper.
- Cover and refrigerate for at least 30 minutes. This step is crucial to help them firm up and prevent breaking during frying.
Prepare the Coating Station
- In a shallow bowl, whisk the all-purpose flour with water to create a thin, smooth, lump-free slurry. It should have the consistency of thin pancake batter.
- Spread the breadcrumbs evenly on a separate flat plate or tray.
Coat the Chops
- Remove the chilled chops from the refrigerator.
- Take one chop, dip it completely into the flour slurry, and lift it out, allowing any excess to drip back into the bowl.
- Immediately place the slurry-coated chop onto the breadcrumbs. Gently coat it all over, pressing lightly to ensure the breadcrumbs adhere well.
- Set the coated chop aside and repeat for all remaining chops.
Deep Fry to Perfection
- Heat vegetable oil in a kadai or deep pan over medium-high heat to about 175°C (350°F). To test, drop a breadcrumb into the oil; it should sizzle and rise to the surface immediately.
- Carefully slide 3-4 coated chops into the hot oil at a time. Do not overcrowd the pan, as this will lower the oil temperature.
- Fry for 2-3 minutes on each side, turning gently, until they are a deep golden brown and uniformly crispy.
- Using a slotted spoon, remove the fried chops and place them on a wire rack or a plate lined with paper towels to drain excess oil.
Serve
- Serve the Chhanar Chop hot and fresh with Bengali kasundi (mustard sauce), tomato ketchup, or a mint-coriander chutney.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the chhana is well-drained and squeezed to remove all excess whey. A wet mixture will make the chops break apart when frying.
- 2Don't over-boil the potatoes, as they can become watery. They should be just tender enough to mash smoothly.
- 3Chilling the shaped chops before frying is a crucial step to prevent them from disintegrating in the hot oil.
- 4Fry the chops on medium-high heat. If the oil is too hot, the outside will burn before the inside is heated through. If it's not hot enough, they will absorb too much oil.
- 5For an extra crispy coating, you can double-coat the chops: dip in slurry, then breadcrumbs, then back into the slurry, and finally into the breadcrumbs again.
- 6To make your own breadcrumbs, toast a few slices of white bread until crisp and then pulse them in a food processor.
Adapt it for your goals.
Stuffing
Add 1/4 cup of finely chopped coconut and 2 tablespoons of roasted peanuts to the chhana mixture for a crunchy texture and nutty flavor, a variation known as 'Narkeli Chhanar Chop'.
CoatingCoating
For an even crispier coating, use panko breadcrumbs instead of regular ones.
Healthier VersionHealthier Version
To reduce oil, you can shallow fry the chops or bake them in an air fryer at 180°C (350°F) for 15-20 minutes, flipping halfway through, until golden and crisp. Spray with a little oil before air frying.
Why this is on our healthy list.
Good Source of Protein
Chhana, or fresh cottage cheese, is the primary ingredient and is rich in high-quality casein protein, which is essential for muscle repair, growth, and overall body function.
Rich in Calcium
Being a milk product, chhana is a good source of calcium and phosphorus, both of which are vital for maintaining strong bones and teeth.
Provides Energy
The combination of carbohydrates from potatoes and protein from chhana provides a quick and sustained energy boost, making it a fulfilling snack.
Frequently asked questions
One piece of Chhanar Chop contains approximately 170-190 calories, depending on its size and the amount of oil absorbed during frying.