Bengali Style Chingri Macher Cutlet Recipe (Prawn Cutlet)

This Prawn cutlet is delicious and is served with mustard sauce and onion slices during Durga Puja.

Usashi Mandal
Bengali Style Chingri Macher Cutlet Recipe (Prawn Cutlet)
2229 ratings.

Bengali's have array of fast food dishes which is only available at street food corner of Kolkata. During Durga Puja, beside Puja Mandap's variety of food trucks and food stall can be visible. Chingri Macher(prawn/lobster) Cutlet is one of them which can be considered as Bengali fast food delicacy. For making Chingri Cutlet we need peeled and divined headless prawn. Then prawn fillet need to be marinated in egg, onion and garlic paste with spices then it coated in breadcrumbs and fry in low flame. 

Serve Bengali Style Chingri Macher Cutlet along with Mustard Sauce and onion slices.

If you like this recipe, you can also try other Bengali recipes such as

  1. Bengali Style Chal Potol Recipe
  2. Bengali Style Sheem Poshto Recipe
  3. Doi Begun Recipe

Cuisine: Bengali Recipes
Course: Snack
Diet: Non Vegeterian
Prep in

30 M

Cooks in

10 M

Total in

40 M


4 Servings


    For marination
  • 4 Prawns
  • 1 Onion , paste
  • 1 tablespoon Garlic , paste
  • 1/2 tablespoon Red Chilli powder
  • 1 teaspoon Garam masala powder
  • 1 Whole Eggs
  • Salt , to taste
  • For making cutlet¬†
  • 1 cup Whole Wheat Bread crumbs
  • 1 cup Gram flour (besan)
  • For frying cutlets
  • Oil , as required
  • For garnishing
  • 1 Onion , thinly sliced

How to make Bengali Style Chingri Macher Cutlet Recipe (Prawn Cutlet)

  1. To begin making the Bengali Style Chingri Macher Cutlet recipe, firstly we will do the marination. Cover prawns with a aluminium foil and flatten fillets before marinating with a meat pounder or flat ladle. 

  2. In a mixing bowl add egg, garlic paste, onion paste, red chili powder, garam masala powder and salt then whisk to make a smooth thin paste. Dip fillets to coat the paste, cover and refrigerate for 2 hours.

  3. The next step is to make the cutlets. In a flat tray/plate, add besan, bread crumbs and mix well.

  4. Shake the marination from fillet and coat it with bread crumb and besan mix, with hands press the bread crumb mix in fillets while shaping it like cutlets.

  5. Assemble them in a flat tray, cover and refrigerate for at least 1 hour to set.

  6. After an hour, take out raw cutlets out from freezer, 30 minutes before the time of frying.

  7. Heat oil in a deep frying pan, when the oil is hot simmer the flame. Gently place 1 or 2 to cutlets at a time and fry for 10 minutes. The outer colour of the cutlets will be light brown. Drain in a paper towel for removing excess oil.

  8. Serve Bengali Style Chingri Macher Cutlet along with Mustard Sauce and onion slices.

Bengali Style Chingri Macher Cutlet Recipe (Prawn Cutlet) is part of the Festival Recipes Contest