Chana Koraishutir Chop (Cottage Cheese and Green Peas Croquettes)

Autumn takes a bow.
And arrives winter.
Stealthily.
On hushed tiptoes.

A thin lace of mist hangs languorously over the neighborhood lake.
Dew drops glisten on blades of grass as they catch a streak of the infant sun.
There’s a nip in the air. The woollens have returned and blankets, post months of idle hibernation, are set to make a comeback.

Buds aplenty appear on the chrysanthemums in my garden.
Butterflies flit around in joy.
The capricious poinsettias catch a tinge of magical red.
The ancient frangipani prepares for a lonely winter of austerity.

The vegetable market is a visual delight, a frenzied riot of colours.
Carrots in a myriad shades of red and orange.
Pink radish and crimson beetroot with their august plumes of verdant green.
Gorgeous green onion stalks crowned with pristine ivory buds.
An alluring array of greens – spinach, fenugreek, mustard greens, malabar spinach, to name just a few.

And beautiful green peas.
Cocooned in the warmth of lustrous green pods.

I return home, my bags bursting at their seams, with all the delightful winter vegetables that I could lay my hands on.

And when green peas have indeed arrived, what’s a winter afternoon without cups of steaming tea, sinful chana koraishutir chop and a novel ?
I get to work.

Chana Koraishutir Chop. A delicious green pea stuffing, some peanuts and raisins thrown in for just that touch of decadence, enveloped in a spicy homemade chana (paneer) casing. Rolled in breadcrumbs and fried to a gorgeous golden.
Simple pleasures of life !!!

And if you have been yearning all along for those gorgeous golden croquettes, my Anglo-Indian Fish Croquettes and Mutton Pantheras are must-tries as well. Enjoy !!!

Chana Koraishutir Chop (Cottage Cheese and Green Peas Croquettes)

Chana Koraishutir Chop. A delicious green pea stuffing, some peanuts and raisins thrown in for just that touch of decadence, enveloped in a spicy homemade chana casing. Rolled in breadcrumbs and fried to a gorgeous golden.Simple pleasures of life !!!

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Prep Time 5 minutes mins

Cook Time 40 minutes mins

Total Time 45 minutes mins

Course Snacks

Cuisine Bengali, Indian

Ingredients

  

For the chana dough

• 2 l whole milk
• 2-3 tbsp lemon juice
• 1 tbsp plain flour
• salt to taste

For the stuffing

• 1.5 cup fresh green peas
• 2 tbsp roasted peanuts peeled and halved
• 2 tbsp raisins
• 1/2 tbsp ginger finely chopped
• 2-3 green chilies finely chopped
• 3 tbsp coriander leaves finely chopped
• 1 tsp cumin seeds
• 1 tsp Bengali bhaja masala
• 1 tbsp mustard oil
• salt to taste

Assembling the chop

• 2 tbsp plain flour
• breadcrumbs for coating
• vegetables oil for frying

Instructions

 

For the chana dough

• Set the milk to boil in a thick bottomed pan. As it comes to a boil, add the lemon juice, keep stirring till the milk curdles. Strain, wash the chana with cold water.
• Tie the chana in a muslin cloth, hang till almost all the water has drained out.
• Place the chana on a flat surface, sprinkle in a little salt, add the flour and knead with the heel of your palm. About 3-4 minutes. Cover with a damp cloth, keep aside.

For the stuffing

• Boil the green peas with a pinch of salt for 5-7 minutes. Drain from water, allow to cool to room temperature. Lightly mash the boiled peas with the back of a ladle.
• Soak the raisins in water.
• Heat the oil in a pan, when smoking hot throw in the cumin seeds, allow to splutter. Add the chopped ginger and green chillies, saute for a minute or two.
• Add the green peas, roasted peanuts, raisins and a little salt, cook for a further 5-7 minutes. Adjust seasonings.
• Finish with a sprinkle of bhaja masala and chopped coriander leaves. Allow to cool to room temperature.

Assembling the chop

• Take a chana doughball on your palm, press it gently in the middle using your thumb forming a small oval cup.
• Place a small portion of the green peas stuffing in the middle of the cup as shown in the picture. Very gently bring the edges of the chana dough cup together to cover and seal the stuffing. Give it a round shape with your palms.
• Make a thin batter with plain flour and water.
• Spread the breadcrumbs on a flat plate.
• Dip the stuffed doughballs into the batter and roll in the breadcrumbs. Do ensure it is coated evenly on all sides. Shake off any extra crumbs.
• Repeat for all the stuffed doughballs.
• Heat the oil in a deep-frying pan, fry the chops one by one till golden. Keep aside on a kitchen towel. Serve hot with kasundi.

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