Chingrir Chop, also known as "Prawn Cutlet" or "Shrimp Croquette," is a popular Bengali snack or appetizer that originated in the Indian subcontinent, particularly in the state of West Bengal. It's a delicious deep-fried dish made from prawns (shrimp) that are coated with a spiced mashed Potato Mixture and then breaded before frying. Chingrir Chop is known for its crispy exterior and flavorful, succulent interior.

Here's a basic recipe for Chingrir Chop:

Ingredients:

For the prawn filling:

• 250g prawns (shrimp), cleaned and deveined
• 1 small onion, finely chopped
• 2-3 green chilies, finely chopped
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• Salt to taste
• 1 tablespoon oil

For the potato mixture:

• 2 large potatoes, boiled, peeled, and mashed
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• Salt to taste
• Chopped cilantro (coriander leaves)

For assembling:

• Breadcrumbs
• 1-2 eggs, beaten (for egg wash)
• Oil, for deep frying
  
  

Instructions:

1. Marinate the prawns with turmeric powder, red chili powder, and salt. Heat oil in a pan and sauté the marinated prawns until they are cooked and the moisture evaporates. Set them aside.

2. In the same pan, add a little more oil if needed and sauté the chopped onions until they turn translucent. Add the ginger and garlic paste, and chopped green chilies. Sauté for a few more minutes.

3. Add the cooked prawns back to the pan and mix well with the onion and spice mixture. Cook for another couple of minutes and then turn off the heat. Let the mixture cool down.

4. In a bowl, combine the boiled and mashed potatoes with turmeric powder, garam masala, salt, and chopped cilantro. Mix well to create a uniform potato mixture.

5. Take a portion of the potato mixture in your hand and flatten it. Place a spoonful of the prawn filling in the center and encase it with the potato mixture. Shape it into a flattened cutlet.

6. Dip the cutlet into beaten egg and then coat it with breadcrumbs, ensuring it is evenly coated.

7. Heat oil in a deep pan for frying. Once the oil is hot, carefully slide in the coated cutlets and fry them until they turn golden brown and crispy on all sides. Fry in batches to avoid overcrowding the pan.

8. Once fried, remove the cutlets using a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.

9. Serve the Chingrir Chops hot with your favorite dipping sauce or chutney.

Chingrir Chops are a beloved snack in Bengali cuisine, often enjoyed with a cup of tea or as an appetizer during gatherings and special occasions. The combination of the succulent prawn filling and the spiced mashed potato exterior makes them truly delightful.