Aloo Keema Chop | Sanjeev Kapoor Khazana

Minced chicken coated with boiled potatoes and deep fried to perfection.

ALOO KEEMA CHOP

Ingredients

½ cup chicken mince (keema)
3 large potatoes, boiled, peeled and grated
1 tbsp oil
2-3 green chillies, finely chopped
1 inch ginger, finely chopped
1 tbsp chopped garlic
1 small onion, finely chopped
A pinch of turmeric powder
½ tsp coriander powder
A pinch of roasted cumin powder
¾ tsp garam masala powder
Salt to taste
2 tbsps freshly chopped coriander leaves
2 eggs
Breadcrumbs as required
Oil for deep frying

Method

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

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Cuisine - Bengali

Course - starter

Dish - starter