Bengali Style Chingri Macher Cutlet Recipe (Prawn Cutlet)
A Popular Bengali Street Food Delight for Durga Puja
Bengali cuisine is renowned for its array of vibrant street food, and one dish that stands out during festive occasions like Durga Puja is the Chingri Macher Cutlet (Prawn Cutlet). This crispy, golden-brown delight is a must-try for seafood lovers, especially in the bustling streets of Kolkata, where food stalls and trucks serve up this fast food delicacy with much fanfare. Made with tender prawns, marinated in a flavorful blend of spices and deep-fried to perfection, this snack is guaranteed to tantalize your taste buds.
The preparation of Chingri Macher Cutlet involves marinating prawn fillets with onion, garlic, and a mix of spices, then coating them with breadcrumbs and gram flour before frying. Served with a side of thinly sliced onions and mustard sauce, this dish makes a perfect appetizer or snack. Whether you’re celebrating a festival or simply craving a delicious bite, this Bengali prawn cutlet is sure to impress.
Ingredients
| Ingredient | Quantity |
|---|---|
| Prawns (peeled & deveined) | 4 medium-sized prawns |
| Onion (paste) | 1 medium onion |
| Garlic (paste) | 1/2 tablespoon |
| Red Chili Powder | 1 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Whole Egg | 1 whole egg |
| Salt | To taste |
| Whole Wheat Bread Crumbs | 1 cup |
| Gram Flour (Besan) | 1 cup |
| Oil (for frying) | As required |
| Onion (for garnishing) | 1 onion, thinly sliced |
Preparation Time: 30 minutes
Cooking Time: 10 minutes
Total Time: 40 minutes
Servings: 2-3
Instructions
Step 1: Marinate the Prawns
Start by preparing the prawns for marination. To do this, cover the prawns with aluminum foil and gently flatten them with a meat pounder or a flat ladle. This helps to tenderize the prawns and allows the spices to absorb better.
In a mixing bowl, combine the whole egg, onion paste, garlic paste, red chili powder, garam masala powder, and salt. Whisk everything together until you have a smooth, thin paste.
Now, dip the flattened prawn fillets into this marination paste, ensuring that the prawns are well-coated on all sides. Cover the bowl and place it in the refrigerator for at least 2 hours to allow the flavors to infuse and the prawns to marinate thoroughly.
Step 2: Prepare the Coating
While the prawns are marinating, prepare the coating for the cutlets. In a shallow plate or tray, combine gram flour (besan) and whole wheat breadcrumbs. Mix well to ensure that the two ingredients are evenly distributed.
Step 3: Shape the Cutlets
Once the prawns have marinated, take each prawn fillet and gently shake off any excess marinade. Coat the fillets with the breadcrumb and gram flour mixture. Press the mixture onto the prawn fillet gently, shaping it into a cutlet form. Repeat with the remaining fillets.
Arrange the coated cutlets on a flat tray or plate, cover them, and place them back in the refrigerator for at least 1 hour. This step helps the cutlets set and ensures that they hold their shape when frying.
Step 4: Fry the Cutlets
After the cutlets have chilled and set, it’s time to fry them. Heat oil in a deep frying pan. Once the oil is hot, reduce the heat to a low flame to avoid overcooking the cutlets.
Carefully drop 1 or 2 cutlets into the hot oil, depending on the size of your frying pan. Fry the cutlets for about 10 minutes or until the outer coating turns a light golden brown. Be sure to turn them gently to ensure even frying.
Once fried, remove the cutlets from the oil and drain excess oil on paper towels.
Step 5: Serve and Garnish
Serve the Bengali Style Chingri Macher Cutlet immediately, garnished with thinly sliced onions. For an added zing, you can also serve them with mustard sauce on the side, which complements the rich flavors of the cutlet perfectly.
Tips for the Perfect Chingri Macher Cutlet:
- Prawns: Be sure to use fresh, peeled, and deveined prawns for the best flavor and texture. Flattening the fillets helps them cook evenly and absorb the marinade better.
- Marination: Allow the prawns to marinate for at least 2 hours, or even overnight, for the spices to fully infuse.
- Frying: Fry the cutlets on low heat to ensure the coating becomes crispy without burning. This also ensures the prawns cook through evenly.
- Coating: The combination of breadcrumbs and gram flour helps to create a crispy, crunchy texture on the outside while keeping the inside moist.
Nutritional Information (per serving, approximate):
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Protein | 15 g |
| Fat | 12 g |
| Carbohydrates | 18 g |
| Fiber | 2 g |
| Sodium | 350 mg |
Enjoy this Bengali Style Chingri Macher Cutlet as a delicious snack with friends and family. Whether you’re celebrating a special occasion or indulging in some street food nostalgia, these prawn cutlets are sure to be a hit at your next gathering!
