Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
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Chop
Introduction
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.
Ingredients
| 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 | |
| Storecupboard: | |
| sea salt flakes | |
| mild chilli powder | |
| sunflower or neutral oil, for deep-frying |
Preview
This recipe is a preview
Buy India Express for the full recipe, and more great recipes from Rukmini Iyer
From the book
India Express: Simple and Delicious Recipes for Every Day
75 recipes inspired by the vibrant flavours of South India and Bengal
Speedy and fuss-free recipes for maximum flavour in return for minimum effort
Trademark traybakes, as well as stir-fries, snacks, weeknight curries, and simple desserts
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