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On any given visit to Kolkata or any city in West Bengal, a street food snack you must have is the Chop. Usually shaped like cylinders, coated with breadcrumbs and deep fried, Chops can be made of vegetables, fish, eggs or meat. In fact, some of the most popular Chops are the ones made with vegetables like potatoes and beetroot, and Dimer Devil, egg chops which are packed with both boiled eggs and minced meat or potatoes. To be honest, the blend of potatoes and meat works simply brilliantly in Chops, which is why you need to try this Spicy Aloo Keema Chop.
The perfect blend of mashed potatoes, minced meat and spices, Aloo Keema Chop is not only sold on the streets of cities in West Bengal but is also cooked up at home as an evening snack. Given that it has meat, this Aloo Keema Chop is also prepared on special occasions. It is also an Iftaar favourite in Bengali Muslim families. In fact, it is at an Iftaar party that I first tasted these crispy outside, soft and spicy inside goodies. I discovered that the recipe was pretty easy and that our host had taken the shortest time to whip them up.
This gave me plenty of reason to try the recipe at home. My friend, however, boiled the keema before adding it to the potato mash. I have tweaked the recipe by frying the keema with the onions and spices to enhance the flavour of the final dish. Here’s the easy-peasy recipe. Try it out this evening, and pair the Aloo Keema Chop with some chutney and chai.
Image courtesy: Facebook/Trinity Indian store
Ingredients:
150 g mutton or chicken keema
2 potatoes, boiled
1 onion, finely chopped
3 green chillies, finely chopped
½ tsp cumin seeds
¼ tsp asafoetida
½ tsp ginger garlic paste
1 tsp cumin powder
1 tsp coriander powder
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp garam masala
Salt, to taste
2 tbsp coriander leaves, chopped
2 tbsp ghee
2 eggs
3 cups breadcrumbs
Oil, for frying
Method:
1. Heat ghee in a pan, then add cumin seeds and asafoetida.
2. Once they stop spluttering, add the onions, green chillies and ginger garlic paste.
3. Mix well, then cook the onions turn brown.
4. Add the keema and mix well.
5. Once the keema is half-cooked, add the cumin powder, turmeric powder, coriander powder, red chilli powder and garam masala powder.
6. Let the spices and keema cook, then grate the boiled potatoes into the pan.
7. Mix well and add salt to taste. Continue cooking until the mixture is fried and ready.
8. Set the Aloo Keema mix aside to cool down completely.
9. Meanwhile, break the eggs in a bowl and whisk them.
10. In another bowl, keep the breadcrumbs ready.
11. Heat the oil for frying.
12. Once the Aloo Keema mix has cooled down, divide it into 10 equal-sized balls.
13. Roll each ball to form a cylinder, then roll the cylinder in the eggs.
14. Coat with eggs properly, then coat the cylinder with breadcrumbs.
15. Dust off any excess breadcrumbs, then fry the Aloo Keema Chop.
16. Follow this process with all the Aloo Keema Chop, then serve them hot with chutney.
