If you are a keema lover who also enjoys the sweetness of potatoes, then this Chef Sanjeev Kapoor-style Bengali Aloo Keema Chop is perfect for you. Made with minimal spices and ingredients, this Bengali evening staple is best served with chutney and chai on the side. Follow the detailed recipe below to prepare this delicious snack at home.
Ingredients
- ½ cup chicken mince (keema)
- 3 large boiled potatoes
- 1 tablespoon oil
- 2-3 green chillies
- 1 inch ginger
- 1 tablespoon chopped garlic
- 1 small onion
- ¼ teaspoon turmeric powder
- ½ teaspoon coriander powder
- 1 teaspoon cumin powder
- ¾ teaspoon garam masala powder
- Salt to taste
- 2 tablespoons coriander leaves
- 2 eggs
- 1 cup breadcrumbs
- Oil for frying
Step-by-Step Instructions
Step 1
Heat oil in a non-stick pan.
Step 2
Add green chillies, ginger, garlic, and onion. Sauté until golden brown.
Step 3
Add turmeric powder, coriander powder, roasted cumin powder, and garam masala powder. Mix well.
Step 4
Add chicken mince and salt. Sauté until the mince is completely cooked. Add 1 tablespoon of chopped coriander leaves and mix well.
Step 5
Let the mixture cool down. In a bowl, mash the boiled potatoes with salt and mix well. Set aside.
Step 6
In another bowl, break 2 eggs, add salt, and whisk well. Set aside. Take breadcrumbs in another bowl, add salt and coriander leaves.
Step 7
Divide the potato mixture into equal portions. Stuff each portion with a portion of the chicken mixture. Shape into a chop. Dip in the egg mixture and coat with breadcrumbs.
Step 8
Heat oil in a non-stick pan. Deep fry the prepared chops until golden brown and crisp. Serve hot with green chutney.
