Dhoper chop

Dhoper Chop is a traditional Bengali snack, originating from the Indian subcontinent. It is a type of croquette, typically made from potatoes and other vegetables, and is often served as a tea-time snack or appetizer.

History

The exact origins of Dhoper Chop are unknown, but it is believed to have been developed in the kitchens of Bengal, a region in the eastern part of the Indian subcontinent, now divided between the Indian state of West Bengal and the country of Bangladesh. The dish is a part of the rich culinary tradition of Bengal, which is known for its diverse range of sweets and snacks.

Preparation

The primary ingredient of Dhoper Chop is the dhop or betel leaf. The leaves are cleaned, chopped, and then cooked with a mixture of potatoes, onions, green chilies, and a variety of spices. The mixture is then shaped into small patties or chops, which are coated in breadcrumbs and deep-fried until golden brown. The result is a crispy, flavorful snack that is often served with tamarind chutney or ketchup.

Variations

While the traditional Dhoper Chop is vegetarian, there are many variations of the dish. Some versions include other vegetables like beetroot and carrot, while others incorporate meat or fish. The spices used can also vary, with some recipes calling for the addition of garam masala, cumin, or mustard seeds.

Cultural Significance

Dhoper Chop is a popular snack in both West Bengal and Bangladesh, and is often served at tea-time, as a starter at meals, or as a snack at social gatherings. It is also a common street food item, and can be found at roadside stalls and food markets throughout the region.

See Also

• Bengali cuisine
• Indian cuisine
• Bangladeshi cuisine
• Croquette

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