Mangsher Chop
A quintessential Bengali snack, Mangsher Chop features a spicy, savory minced mutton filling encased in a fluffy potato shell, coated in breadcrumbs and fried to golden, crispy perfection. A beloved street food classic, it's the perfect indulgence for a rainy evening, best enjoyed with a sharp kasundi mustard sauce.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Potatoes & Mutton Filling (20 minutes)
- b.Boil the potatoes until fork-tender. Peel the skin while they are still warm and mash them thoroughly, ensuring no lumps remain. Set aside.
- c.Heat mustard oil in a pan over medium heat. Add the finely chopped onions and sauté for 5-6 minutes until they turn soft and golden brown.
- d.Add the ginger and garlic paste and cook for another minute until the raw aroma disappears.
- e.Add the minced mutton, 1/2 tsp salt, turmeric powder, and red chili powder. Mix well, breaking up any lumps of mutton with your spatula.
- f.Cook for 8-10 minutes, stirring occasionally, until the mutton is browned and all the moisture has evaporated. The mixture must be completely dry.
- g.Turn off the heat. Stir in the Bengali garam masala and finely chopped green chilies. Allow the filling to cool down slightly.
- 2
Step 2
- a.Combine and Shape the Chops (10 minutes)
- b.In a large mixing bowl, combine the cooled mutton mixture with the mashed potatoes.
- c.Add the chopped coriander leaves, sugar, and the remaining 1/2 tsp of salt. Mix everything together until well combined.
- d.Taste the mixture and adjust seasoning if necessary.
- e.Divide the mixture into 12 equal portions. Shape each portion into a neat oval or round patty, about 1-inch thick.
- 3
Step 3
- a.Coat and Chill the Chops (10 minutes prep + 30 minutes chilling)
- b.Set up a coating station with two shallow dishes. In one, lightly beat the egg with a pinch of salt. In the other, spread out the breadcrumbs.
- c.Take one shaped chop, dip it into the beaten egg, ensuring it's fully coated on all sides.
- d.Immediately transfer the egg-coated chop to the breadcrumbs. Dredge it well, pressing gently so the crumbs adhere firmly.
- e.Place the coated chop on a clean plate or tray. Repeat for all the chops.
- f.Arrange the coated chops in a single layer and refrigerate for at least 30 minutes. This step is crucial to help the coating set and prevent the chops from breaking while frying.
- 4
Step 4
- a.Fry the Chops (15 minutes)
- b.Heat the vegetable oil for deep frying in a kadai or deep pan over medium-high heat (around 175°C / 350°F).
- c.To check if the oil is ready, drop a small piece of breadcrumb into it; it should sizzle and rise to the surface immediately.
- d.Carefully slide 3-4 chilled chops into the hot oil, ensuring not to overcrowd the pan.
- e.Fry for 2-3 minutes on each side, until they are a deep golden brown and uniformly crispy.
- f.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.
- 5
Step 5
- a.Serve Hot
- b.Serve the Mangsher Chops immediately while they are hot and crispy. They pair wonderfully with kasundi (Bengali mustard sauce), tomato ketchup, and a side of sliced onions and lemon wedges.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Dry Filling is Key: Ensure the mutton filling is completely dry before mixing with potatoes to prevent the chops from becoming soggy or breaking apart during frying.
- 2Smooth Mash: Mash the potatoes while they are still warm to get a smooth, lump-free texture for the outer casing.
- 3Don't Skip Chilling: Chilling the coated chops for at least 30 minutes is essential. It helps the coating adhere firmly and prevents them from disintegrating in the hot oil.
- 4Optimal Oil Temperature: Maintain a steady medium-high heat. If the oil is too cool, the chops will be greasy; if too hot, they'll burn on the outside before heating through.
- 5Double Coat for Crunch: For an exceptionally crispy exterior, double-coat the chops. Dip in egg, then breadcrumbs, then back in the egg, and finally in breadcrumbs again.
- 6Authentic Crumb: For a traditional texture, use crushed 'toast biscuits' (rusk) or Marie biscuits instead of regular breadcrumbs.
Adapt it for your goals.
Murgir Chop (Chicken)
Replace mutton with minced chicken. The cooking time for the filling will be slightly less.
Macher Chop (Fish)Macher Chop (Fish)
Use boiled and deboned fish like Rohu or Bhetki, flaked and mixed with the spices and potato.
Mochar Chop (Banana Blossom)Mochar Chop (Banana Blossom)
A popular vegetarian version made with finely chopped and boiled banana blossoms instead of meat.
Dimer Devil (Egg Devil)Dimer Devil (Egg Devil)
A whole or halved boiled egg is encased in the spicy mutton and potato mixture before being coated and fried.
Why this is on our healthy list.
Rich Protein Source
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Provides Sustained Energy
The combination of carbohydrates from the potato casing and protein from the mutton filling provides a source of sustained energy, making it a filling and satisfying snack.
Source of Iron
Mutton is a good source of heme iron, which is more easily absorbed by the body than non-heme iron from plant sources. Iron is crucial for preventing anemia and maintaining healthy blood cells.
Frequently asked questions
A single Mangsher Chop contains approximately 150-180 calories, depending on its size and the amount of oil absorbed during frying.