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Aloo Keema Chop

A typical Bengali snack – mashed potato casing stuffed with spicy chicken mince, shaped into oblong cops and deep-fried This is a Sanjeev Kapoor exclusive recipe.

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Aloo Keema Chop

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Main Ingredients Large potatoes, Chicken mince (keema)
Cuisine Bengali
Course Snacks and Starters
Prep Time 21-25 minutes
Cook time 26-30 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Non Veg

Ingredients list for Aloo Keema Chop

  • 3 Large potatoes boiled, peeled and mashed
  • 1/2 cup Chicken mince (keema)
  • 1 tablespo to deep fry Oil
  • 2-3 Green chillies finely chopped
  • 1 inch Ginger finely chopped
  • 1 tablespoon Garlic finely chopped
  • 1 Small onion finely chopped
  • 1 pinch Turmeric powder
  • 1/2 teaspoon Coriander powder
  • 1 pinch Roasted cumin powder
  • 3/4 teaspoon Garam masala powder
  • to taste Salt
  • 2 tablespoons Fresh coriander leaves chopped
  • 2 Eggs
  • as required Breadcrumbs
  • to serve Green chutney

Method

  1. Heat 1 tbsp oil in a non-stick pan, add green chillies, ginger, garlic and onion, mix and sauté till the mixture is golden brown.
  2. Add turmeric powder, coriander powder, roasted cumin powder and garam masala powder and mix well. Add 2 tbsps water and mix well and saute till the moisture is absorbed.
  3. Add chicken mince and salt, mix well and sauté till the mince is completely cooked.
  4. Add 1 tbsp coriander leaves and mix well. Take the pan off the heat and set aside to cool.
  5. Take the potatoes in a bowl, add salt and mix well. Break the eggs into another bowl, add salt and whisk well. Take breadcrumbs in yet another bowl, add salt, remaining coriander leaves and mix well.
  6. Heat sufficient oil in a deep pan.
  7. Divide the potatoes mixture into equal portions and stuff each portion with a portion of the chicken mixture and shape it into an oblong chop.
  8. Dip each chop in egg mixture, coat with breadcrumbs and slide into the hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
  9. Arrange them on a serving platter and serve hot with green chutney.
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