For the Filling
- ½ kg Ground Beef
- 3 tbsp Oil
- 1 cup Onion (finely chopped)
- ½ cup Tomato (finely chopped)
- 1 ½ tsp Garlic Paste
- 1 tsp Ginger paste
- 1 Green Chili (finely chopped)
- 1 tsp Kashmiri Chili Powder
- ½ tsp Coriander Powder
- ½ tsp Cumin Powder
- ¼ tsp Turmeric Powder
- 2 tsp Sugar
- 2 tbsp Vinegar (Apple Cider Vinegar)
- ¼ cup Red Bell Peppers (finely chopped)
- 1 tbsp Chopped Cilantro (finely chopped)
- 1 tsp Salt
For the Coating
- 1 ½ kg Potatoes
- 1 tbsp Salt
- 2 Eggs
- 1 cup All-Purpose Flour (Optional)
- 2 cups Bread Crumbs
For Deep Frying
- 1 litre Vegetable Oil
- To a heated skillet, add the oil and the onions. On a medium heat, sauté the onions until they turn translucent.
- To that, add the tomatoes and continue sautéing till the tomatoes turn soft.
- Next, add the garlic and ginger paste and finely chopped green chili. Sauté till they lose their raw flavour.
- Toss in the kashmiri chili powder, coriander powder, cumin powder, and turmeric powder and sauté them well.
- To that, add the ground beef and season with salt. Give it a mix and with the help of a wooden ladle or spoon break down the ground beef and continue to sauté for a while. You can also replace the ground beef with ground chicken, shrimp or mixed vegetables if you like.
- To balance the flavours, add the sugar and vinegar.
- When the ground beef is cooked and the liquid has all dried up, finish it off with the red bell peppers and cilantro.
- After about a minute, take the ground beef of the heat and allow it to cool.
- To prepare the potatoes, peel, wash and cut them into small cubes.
- Place them in a pot with water just above the level of the potatoes. Season them with salt.
- Place the pot on a medium heat and allow the potatoes to cook. You know the potatoes are cooked and soft when a knife or fork inserted in them goes in with ease.
- Take the potatoes out of the water and with a potato masher, mash the potatoes while still warm. A quick tip, It is easier to mash the potatoes when they are still warm.
- For ease in forming the potato chops create a work station: mashed potatoes, ground beef, all purpose flour, beaten eggs, bread crumbs.
- Take a portion of the mashed potato, a little less than the size of a tennis ball, and flatten it on the palm of your hand as round as you can. Now place a spoonful of the ground beef in the center and bring the edges of the flattened potato up to cover the ground beef filling. Make sure that no ground beef is sticking out. If you need to add a little more potato to it, feel free to do so till the mashed potato comes together well.
- Now roll the filled potato ball in the all purpose flour and shake off the excess.
- Next, place it into the beaten egg and with the help of a fork shake off the excess egg.
- Roll the potato chop in the bread crumbs and with the help of a butter knife lightly press it down to shape the potato chop into a round disk and make sure the bread crumbs stick well all around.
- Place the formed potato chop on a plate and continue the process till all the potato chops are formed.
- In a medium size pot, heat some vegetable oil on a medium heat. When the oil is nice and hot, put in two or three (depending on the size of the pot) potato chops at a time to fry.
- Gently keep flipping them over so that they get nice and golden brown on all sides. When they are crisp and turn golden brown, lift them out of the oil and shake off the excess oil. Place them on a wire rack.