Chingri Vegie Chop/ Prawns Vegie Chop Recipe by Nirupama Gorai

Cooking Time: 1 hour
Preparation Time: 25 Minutes
Total Serves: 5

The Ingredient List

• Prawns (minced) 1 bowl
• Potato (boiled) 3 medium size
• Capsicum (Chopped) 1 unit
• Onion (Chopped) 1/2 Medium size
• Green Chilli (Chopped)
• Carrot (Chopped) ½ bowl
• Ginger Garlic paste 2 tbsp.
• Cumin seed 1 tsp
• Red Chilli Powder 1 tsp
• Cumin Powder 1 tsp
• Corainder Powder 1 tsp
• Garam masala 1/4 tsp
• Sattu 1 Tbsp (optional)
• Lime Juice 2 tsp
• Coriander leaves (Chopped) ½ bowl
• All purpose flour 3 tbsp.
• Maggi vegetarian cube 1
• Maggi Masala Noodle 1/2 packet
• Maggi Masala 1 packet
• Sale (AS per taste )
• Oil

The Easy Steps

1. Prepare the Chop mixture by heating the 2 tsp oil in a pan, once it is heated add cumin seed. After it starts splattering add the chopped onion and let it fry on semi high flame till it is translucent. Add garlic and ginger paste and saute it for 2 mins then add carrot and prawns to the onion mixture. Saute it till the carrots and fish is cooked and the raw smell is off. Add cumin powder, coriander powder, red chili powder, Maggi vegetable masala, salt as per taste. Then add green chillies and capsicum to the mixture and cook till it is sauted well.
2. Then add boiled potatoes smashed and sattu in the whole mixture and mix well till everything binds in. Take it out of the heat and add lime juice, fresh coriander leaves and let it cool for cooking.
3. Once the mixture is cool enough to hold shape give the desired shape and keep aside.
4. Make a thick slurry of all purpose flour, Maggi masala and pinch of salt and pinch of chilli powder. Plate the Maggi noodles and break into small piece
5. Dip the chops in the slurry and coat it with the dry Maggi Noodles and keep it in the refrigator for 15-30 mins to set.
6. Then deep fry the chops and serve it with salad and Maggi Ketchup.