Ma’s Maacher Chop

This is one of the yummiest things that my mother makes. It is a sure-shot hit at parties. I had eight friends over for a Bengali meal on Tuesday. My mother send across this chops which I fried and served with ketchup.


500gms fish (preferably rohu petis/bhetki)

3 big boiled potatoes

2 tsps Ginger paste

2 tsps Chopped garlic

4 finely chopped onions

1 tsp Chilli powder

1 tsp Cinnamon-elaichi powder

1 tsp Everest/Shaan/MDH Chicken Masala

Tomato sauce (optional)

1 tsp Ghee


1 tbsp Chopped Coriander leaves

1 beaten Egg


Ma's Maacher Chop


1. Place the fish pieces in boiling water and let it cook for 3-5 minutes. Alternatively, you could also fry the fish instead of boiling it.

2. After it softens, remove from the fire and let it cool. Then remove the skin and bones and mash

3. Grate/mash the boiled potatoes and add to the fish. Then add salt. The potato helps bind the mixture.

4. Heat oil and then add the onions and let it brown. Then add ginger paste and chopped garlic and cook till the raw smell leaves. Then add the fish-potato mixture. Add all the masalas and let it all come together. Add chopped coriander, a tsp of ghee and the raisins. If you have the time and energy, you could place a raisin or two in every chop while shaping.

5. Let it cool and then shape them into oval chops. Dip it in egg batter and coat with bread crumbs and place it in the fridge for at least one hour. This helps the coating set and prevents it from falling apart when you fry the chops.

6. You could deep fry or shallow fry. Serve it with tomato sauce and mustard sauce.



Filed under Fish, Travel and Food

4 responses to “Ma’s Maacher Chop

  1. My all time favorite chop….Used to have them in old biye bari :)… have lovely Bengali recipes reminds me of my mom’s cooking

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