How to make Macher Chop -
Fish tikkis.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Fish (मछली), Oil (ऑइल)
Cuisine : Bengali
Course : Snacks and Starters
For more recipes related to Macher Chop checkout Fish Cutlet, Grilled Fish Fingers, Fish Cakes With Cucumber Relish, Crispy Fried Fish . You can also find more Snacks and Starters recipes like Mixed Bean Sprouts Wrap Eggplant Cutlets Dhokla Souffle Rajgire Ka Thepla
Macher Chop Recipe Card
The Bengalis are great food lovers and take pride in their cuisine. In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu. The medium of cooking is mustard oil which adds its own pungency. Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them. Most of them are milk based and are prepared from chhena.
A meal, for the Bengali, is a ritual in itself. Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating.
Prep Time : 11-15 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Macher Chop Recipe
Fish preferably rohu 500 grams
Oil 2 tablespoons
Onions finely chopped 2 medium
Potatoes boiled and mashed 2 large
Fresh coriander leaves chopped 2 tablespoons
Green chillies finely chopped 2-3
Raisins 1 tablespoon
Salt to taste
White pepper powder 1/2 teaspoon
Turmeric powder 1/4 teaspoon
Vinegar 1 tablespoon
Eggs whisked 2
Bread crumbs 1 cup
Method
Step 1
Clean, wash and pat dry fish. Poach or steam on medium heat for three to four minutes. Cool, remove skin, bones and flake flesh. Heat two-tablespoons of oil in a pan and add chopped onions and sauté till light golden brown.
Step 2
Remove from heat and add flaked fish, mashed potatoes, chopped fresh coriander leaves, green chillies, raisins, salt, white pepper powder, turmeric powder and vinegar. Mix thoroughly and divide into ten to twelve equal portions.
Step 3
Shape into round patties of half-inch thickness. Dip the patties in whisked egg, coat with breadcrumbs. Heat sufficient oil in a kadai and deep fry fish patties till golden brown. Remove and place onto an absorbent paper. Serve hot.
Nutrition Info
Calories : 1598 Kcal
Carbohydrates : 170.2 gm
Protein : 112.6 gm
Fat : 51.8 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
