How to make Macher Chop -

Fish tikkis.

Sanjeev Kapoor

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

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


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.

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MasterChef Sanjeev Kapoor

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 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.