By Suprita Mitter
October 10, 2024
Chops are one of the most popular Bengali snacks, especially during festivals. These crispy, deep-fried cutlets can be made with a variety of ingredients such as potato and beetroot to fish and prawns. Their flavourful fillings and crunchy exteriors make them perfect for festive street food indulgence. Here are some varieties you shouldn’t miss.
A mashed potato-based snack, spiced with green chillies, ginger, and cumin, coated in a gram flour batter, and deep-fried to crispy perfection. It’s comforting, crispy on the outside, and soft on the inside.
Made from banana flower (mocha), this chop is a unique delicacy. The banana flower is cooked with spices, mashed, shaped into cutlets, and fried after coating in breadcrumbs. Its earthy, slightly nutty taste stands out.
A Bengali twist on deviled eggs, this chop consists of boiled eggs, halved, wrapped in spicy mashed potato or minced meat, coated in breadcrumbs, and deep-fried. It’s a hearty snack with a rich flavour from the egg and crispy coating.
A prawn chop, where minced prawns are mixed with spices, potatoes, and sometimes coconut, shaped into patties, breaded, and fried. The prawn flavor adds a seafood twist to the traditional chop.
This chop is made with grated beetroot mixed with potatoes, green peas, and spices. Its vibrant colour and mildly sweet flavour make it a unique and delicious choice for Pujo snacking.
A beloved option made with minced fish, usually bhetki, mixed with mashed potatoes, spices, and herbs, then breaded and fried. The fish chop is a flaky, flavourful delight with a golden, crispy crust.