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Export 19 ingredients for grocery delivery
Step 1
Peel and Wash the potatoes thoroughly.Cut them into 6- 8 pieces each, place them in to a cooker, Add 2 cups water and 1 tspn salt into the cooker, Mix it well with the potatoes and close the cooker with its lid
Step 2
Allow the potatoes to cook until two whistles are released and turn off the flame
Step 3
Wait until all the heat has been released from the cooker and only then open the cooker
Step 4
Check if the potatoes have turned soft. If they are still hard, give it another whistle on low flame
Step 5
If they have turned soft, drain out all the water from the cooker and empty the potatoes on a flat plate
Step 6
You have to mash the potatoes when hot. For mashing, take a potato masher or a fork and mash the potatoes well. Ensure there are no lumps.
Step 7
Once mashed, keep aside
Step 8
In a wide skillet, add the Oil, Onions, Tomatoes, Chillies and Chopped garlic, ix it well, put a lid on and place it on medium flame
Step 9
Once the onions start turning translucent, add the ginger garlic paste, mix it well and put the lid on
Step 10
Once the raw smell of the ginger garlic paste reduces, add the Mince, Turmeric Powder, Chilly Powder, Salt, Bouillon cube(if using), Sugar, Ketchup(if using), Water(if using chicken mince) and Vinegar. Mix it well and put the lid on and increase the flame
Step 11
After about 10-15 minutes, take off the lid and you will notice alot of juices have been released from the mince. Keep the lid open and allow the mince to boil on high flame
Step 12
As the juices start to thicken, add in the chopped coriander leaves, mix it well with the mince and check for Salt, Vinegar or Sugar/Ketchup
Step 13
Keep Tossing and stirring the mince so that it doesn't get stuck to the bottom of the skillet
Step 14
Once all the juices get completely evaporated, turn off the flame and your Mince is ready to use!
Step 15
A bowl with the Mince with a spoon in it
Step 16
Mashed Potatoes
Step 17
A wide bowl or plate of Bread Crumbs
Step 18
A bowl or plate with 2 tbsp oil for greasing your palms
Step 19
A bowl of 2 beaten Eggs for coating the chops with a fibre or silicon brush
Step 20
2-3 Big Trays or plates for placing the potato chops
Step 21
Casrole or Air Tight container (if storing/freezing the chops)
Step 22
Parchment paper(if storing or freezing the chops)
Step 23
Make balls (approx 40-45 gms each) of the mashed potatoes
Step 24
Lightly Grease both your palms with oil
Step 25
Take one ball of mashed potato
Step 26
Gently spread and flatten it on your palm
Step 27
Add 1.5 spoon of the stuffing on the flattened mashed potato
Step 28
Very gently, bring all the sides of the potatoes together and close the ball to form a round shape(like that of a ball)
Step 29
Roll it into a ball
Step 30
Lightly flatten the stuffed ball to make it like a disc
Step 31
Place it on a large tray
Step 32
Follow these steps until all the potatoes and Mince is complete
Step 33
With the help of a silicon or fibre brush, gently coat the entire outer layer of the chop with beaten egg
Step 34
Drop the coated chop into the plate or bowl of bread crumbs
Step 35
Apply bread crumbs to the entire ball
Step 36
Place it on a tray
Step 37
Follow these steps to coat all the chops
Step 38
Note:-Steps 1, 2, 3 and 4 of coating the chops can be very messy. So what I do to avoid a mess is that I hold the chop in my left hand, the silicon brush in my right and coat the entire chop with beaten egg. Then I drop the coated egg from my left hand straight into the bowl or plate of bread crumbs. With my right hand, I coat the chop with bread crumbs and place it on a tray.If you are a left hander, the process will be vice versa.
Step 39
In a deep fry pan, add about 750 ml Oil and place the pan on Medium high flame
Step 40
Once the oil is nice and hot, Add two Potato chops at a time(if your pan is small or add 4 at a time if your pan is big) and deep fryNote:-If you add too many chops at a time while frying, there is a high possibility that the oil may not remain as hot as required and this will cause the chops to break
Step 41
Deep Fry the chops till it gets a nice brown colour. But don't over fry them or else it will taste bitter and burnt.
Step 42
Once ready, place them on a kitchen paper towel to drain out any excess oil
Step 43
Note:-After frying each batch, keep a 3-4 minute gap before adding the next batch. This allows the oil to heat up to the required temperature
Step 44
Serve Hot with some ketchup or just enjoy it as it is!!
Step 45
You can store potato chops in the deep freezer for up to 2 months
Step 46
For that, you will need an air tight container or a casserole and parchment paper
Step 47
Place the parchment paper at the bottom of the casserole/airtight container and place the chops on top of the parchment paper. Place another layer on top of the cops and place the other set of chops on top of the parchment paper.
Step 48
The parchment paper will help the chops not to stick together when frozen. So it is very important to store it along with parchment paper
Step 49
Cover the casserole/airtight container and store in the freezer
Step 50
When you want to fry the chops that are frozen, remove how many ever you wish to fry, keep them to thaw at room temperature. Once completely thawed, only then fry them
Step 51
Note:- If you're going to be storing/freezing the potato chops, allow theMince filling and the Mashed Potatoes to completely cool down room temperature. If you shape the chops while the Potatoes and Mince filling are hot or even warm, there are chances of the chops getting spoiled once stored.
Step 52
Add the following into a mixer grinder*100 gms Garlic (skinned and roughly chopped)*60 gms Ginger (thoroughly washed and roughly chopped. Some people like to remove the skin of the ginger. I don't. However, you can do it the way you are comfortable :)-Grind these two ingredients to a thick fine paste-Transfer this paste into an Air Tight container-As soon as the paste is ready, it will be hot, due to the pressure of the mixer rotation. Please wait until the paste has turned completely cool and only then cover it with a lid-Ginger Garlic paste should be stored in the refrigerator. It can be stored up to 15-20 days
Step 53
Add the following into to a mixer grinder*100gms Cumin seeds*100gms Pepper corns*50gms Cloves (if its too strong, you can add about 25-30gms)*50gms Cinnamon (if you don’t like the cinnamon flavor much, add only 30gms)-Grind all these ingredients to a fine powder-Transfer this spice mix into an Air Tight container -As soon as the powder is ready, it will be hot, due to the pressure of the mixer rotation. Please wait until the spice powder has turned completely cool and only then cover it with a lid-You can use Jeerem Meerem powder to make curries, chilly fries, cutlets, etc. Add the required quantity as per your taste(Please use only a DRY spoon while removing the Jeerem Meerem powder from the Air Tight container)-Jeerem Meerem powder should be stored in a dry place. It can be stored up to 1 year.