Aloo Chops Food
ALOO KEEMA CHOPS
Provided by Food Network
Time 1h45m
Yield 12 servings
Number Of Ingredients 16
Steps:
- These potato and lamb croquettes are traditionally served with fresh sliced onions, carrots and beetroot salad.
- In a bowl, mix the mashed potatoes, chopped chiles, ground cumin seeds, and chopped fresh cilantro, until well combined. Season the mixture, with salt, to taste.
- For the croquette filling: Heat the 1 tablespoon oil in a pan over a medium heat, add the chopped onion, and fry for 3 to 4 minutes, or until golden brown. Add the ground lamb, ginger, chile powder, ground coriander, and ground cumin. Cook, stirring continuously, for 18 to 20 minutes, or until the ground lamb has cooked through.
- Add the garam masala, and the lemon juice, and season, with salt, to taste. Strain the lamb mixture through a fine sieve, and allow any excess oil to drain away. Set the mixture aside to cool.
- Divide the potato mixture into 12 equal portions, and roll each portion into a ball. Make a hollow in the center of each potato ball, using your finger. Spoon 1 tablespoon of the lamb mixture into each of the 12 hollows, then fold the potato over and around it.
- Flatten the filled potato ball into a patty using your hands. Place the potato balls onto a baking tray, and cover the tray with plastic wrap, and set aside for 15 to 20 minutes.
- Beat the eggs in a bowl, and sprinkle the bread crumbs onto a plate.
- Heat the oil in a deep heavy-bottomed frying pan until a bread crumb sizzles and turns brown when dropped into it. Caution: Hot oil can be dangerous. Do not leave unattended.
- Dip each patty into the beaten egg, and then dredge in the bread crumbs until completely coated. Lower each patty into the oil, and fry for 5 to 6 minutes, or until crisp and golden-brown, and completely cooked through. Set aside to drain on a tray lined with paper towels. Serve immediately.
ALOO 'CHOPS'
Make and share this Aloo 'Chops' recipe from Food.com.
Provided by Satyne
Categories Indian
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a frying pan, add the onion and ginger and fry until golden.
- Add the ground coriander and beef and fry until brown.
- Add the raisins and salt to taste and simmer for about 20 minutes, until the meat is cooked. Spoon out any fat in the pan.
- Stir in the chopped coriander and leave to cool.
- Divide the mashed potato into 8 portions. With well floured hands, flatten a portion on one palm, put 3 teaspoons of the meat mixture in the centre and fold the potato over it. Form gently into a round patty shape.
- Dip the 'chops' lightly in flour and shallow fry a few at a time in hot oil, until crisp and golden, turning carefully to brown the underside.
Nutrition Facts : Calories 440.8, Fat 19.9, SaturatedFat 5.1, Cholesterol 42.5, Sodium 58.3, Carbohydrate 49.4, Fiber 6.4, Sugar 5, Protein 17.2
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- Rinse and then place 3 medium sized potatoes (250 grams potatoes) in a pressure cooker. Add water as required just about covering potatoes. Also add ½ teaspoon salt.
- Heat oil for deep frying in a kadai. Add a small spoon of the batter in the oil. If the batter comes up steadily on top of the oil, the oil is ready for frying.
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- Make the aloo chop mixture: Pour oil into a pan over high heat. Once hot, slide in the chopped onion and sauté for about 2 minutes. Add ginger paste and garlic paste; stir well then add chopped green chilli. Sauté till the onion turns translucent, about 2 minutes. Toss in turmeric powder, cumin powder, red chilli powder, and coriander powder; stir well.
- Tip boiled and mashed potatoes, green coriander leaves, and salt, into the sautéed onion and mix well till combined. Continue to cook for 2 to 3 minutes while stirring the potato mixture. Remove from heat and transfer to a bowl. Set aside to allow to cool slightly.
- Make the aloo chop batter: Tip all dry batter ingredients – gram flour (besan), rice flour, salt, red chilli powder, and baking soda – into a bowl. Pour in 5 tablespoons water in small additions, whisking well between each addition. Ensure that the batter is smooth and that there are no lumps in the batter. You need a smooth but thick batter, so adjust the quantity of water accordingly.
- Form the aloo chops: Lightly oil your palms so that you can work with the mixture without the potato sticking to your hands. Break off a walnut-sized chunk of the potato mixture, roll into a ball between your palms, then flatten to form a smooth disk. Set it down on an oiled plate and repeat the same for the remaining potato mixture. This should yield 8 potato disks.
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- To start with, mix boiled and mashed potatoes, white pepper powder and salt in a large bowl and divide the mixture into equal portions. Turn each portion into a ball using your hands.
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- Flatten the potato balls between the palms and shape it into round patties and place the portions of the filling in the middle to prepare the patty. Seal it and in a similar way make other patties as well (ensure that that the filling does not ooze out). Refrigerate for 15 minutes to set the patty.
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