Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Chop are a Bengali snack brought about during the British rule in Kolkata, where local chefs would come up with Indianised versions of traditional British dishes. What started out as a rissole in the UK became a fried potato cake stuffed with spiced minced lamb, banana blossom or jackfruit in Kolkata. Watching my mum make the banana blossom version as a child, I asked if we could stuff the chop with cheddar cheese instead. The answer was a resounding yes – they’ve been on my birthday menu for the last 30 years.
|floury potatoes (I use Maris Piper), peeled and cut into 2.5cm cubes|
|cheddar, cut into 12 cubes|
|plain flour with a pinch sea salt|
|panko breadcrumbs, lightly crushed|
|medium free-range egg, beaten|
|sea salt flakes|
|mild chilli powder|
|sunflower or neutral oil, for deep-frying|
From the book