Nostalgic yet new: Try chef Subhojit Sen’s Echor Aam Ada chop this Poila Baisakh

Raw jackfruit, mango and various other seasonal fruits are a staple of this time of the year, but chef Subhojit Sen wanted to do something unexpected for Poila Baisakh. The result is a thoughtful spin on the classic echorer chop, where the familiar gets an upgrade.

“This is the season of raw jackfruit. The mango season is also almost here. But I wanted to do something different this Poila Baisakh. I have given the echor chop a mango twist — but without using the mango. I have used mango ginger, which is called aam ada in Bengali. It adds a beautiful flavour and aroma to the dish,” he said.

The chop brings together the earthiness of kathal with the sharp, almost citrusy notes of aam ada, making it a standout starter for a festive spread.

Ingredients: Serves 4

• Kathal: 200gm
• Boiled potato: 1 medium
• Chopped onion: 1 medium
• Jeera: 1/4 tsp
• Tej pata: 1
• Jeera powder: 1/2 tsp
• Haldi: 1/4 tsp
• Cumin powder: 1/4 tsp
• Garam masala: 1/2 tsp
• Grated mango ginger: 1 tbsp
• Salt: as per taste
• Maida slurry: as required
• Panko or bread crumbs: 1 cup

Method

• Heat mustard oil in a pan
• Add bay leaf and cumin seeds
• Add chopped onions and fry till golden brown
• Add cumin, coriander, turmeric and chilli powder
• Pour a little water to cook the spices
• Add boiled jackfruit cubes
• Cook well and mash the mixture
• Let all the water evaporate completely
• Transfer to a blender
• Add boiled potatoes
• Blend together into a smooth paste
• Take the mixture out on a plate
• Use your hands to mix well
• Shape into cylindrical chops
• Dip in maida slurry and coat with bread crumbs or panco
• Deep fry in white oil
• Fry until golden brown
• Take out and sprinkle chaat masala
• Serve hot with ketchup