The Art of Authentic Bengali Cuisine

Recipe Feature

Palang Saag er Chop Recipe | Crispy Bengali Spinach and Peanut Cutlets

Palang Saag er Chop

Crispy Spinach Cutlets with Roasted Peanuts

A Stack of Golden-Brown Crispy Palang Saag er Chop on a Brass Platter with a Clay Cha Cup

A classic evening view: the perfect companion for your 'cha'.

A beloved Bengali evening snack! These "chops" combine nutrient-rich spinach with smooth mashed potatoes and crunchy roasted peanuts, seasoned with a fragrant homemade Bhaja Masala.

🥬 Main Ingredients

  • • Baby Spinach: 1 Bag (170g)
  • • Potato: 1 medium (Mashed)
  • • Peanuts: 1/3 cup (Roasted)
  • • Besan (Gram Flour): ~3/8 cup
  • • Rice Flour: 2 tbsp (for rolling)
  • • Spices: Amchur, Chilli Powder, Salt

✨ The Bhaja Masala

Dry roast and grind these together:

1 tbsp each of Cumin, Coriander, and Fennel seeds. Add 6-7 Cloves, Cardamom, Bay leaves, 1.5" Cinnamon, and Peppercorns.

👨‍🍳 Preparation Steps

01

Prep the Veggies: Boil and mash the potato smoothly. Cook the spinach (no water needed as it releases its own). Drain any excess liquid thoroughly and mash the spinach.

Focused Shot of the Golden-Brown Spinach Cutlets on a Sizzling Cast Iron Pan with a Copper Mortar and Pestle

Getting that golden crust in a sizzling cast iron pan.

02

The Nutty Crunch: Roast peanuts in a little oil until the skins are easy to remove. Rub off the skins and crush them into halves.

03

The Mix: Combine mashed potatoes, spinach, and besan. Add salt, Amchur (mango powder), chilli powder, and a heaped teaspoon of Bhaja Masala. Mix into a dough-like texture.

04

Chilling & Frying: Shape the mix into patties. Pro Tip: Refrigerate for 30 minutes to help them hold their shape. Sprinkle with rice flour and shallow fry until both sides are perfectly browned.

A Tight Macro Photograph of Three Palang Saag er Chop Cutlets Swirled in thick First Extract Coconut Milk

A close-up of that legendary crispy texture.


💡

Sarkar's Kitchen Tips

  • Besan Control: The gram flour is your binding agent. If the mix feels too wet to hold a shape, add a tiny bit more besan.
  • Rice Flour Secret: Rolling the patties in rice flour before frying gives that extra-thin, super-crispy outer layer.
  • Serving Suggestion: These taste heavenly with green coriander chutney or a classic sweet & hot ketchup!

Perfect for a rainy evening with a cup of hot tea! 🍵✨