By: Toshita Sahni
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Potato keema chops, also sometimes simply called potato chops, are a delicious home-style snack with several variations. In India, this treat is quite popular among the Goan community.
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Potato keema chops are generally made by stuffing a mashed potato ball with a flavourful mince filling, coating it in breadcrumbs and eggs, and then frying it in a pan.
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You can make potato keema chops for your next get-together, which will surely impress your guests. Here are some tried-and-tested tips to ensure they turn out perfectly yummy:
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After boiling the potatoes, refrigerate them for around 15 minutes or more. Cooling the potatoes can help reduce stickiness and make the mash easier to shape.
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Grate the potatoes before you mash them. This will reduce the chances of lumps forming, which will improve the overall texture of the potato keema chops.
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The keema filling needs to be relatively dry. Don't blindly use leftover keema curry as a stuffing. If there's too much moisture/ oil, the chop may not stay intact later.
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Sealing the chops properly is the most important step. Don't overstuff the balls with the filling or they will fall apart while frying. Ensure the coating has no gaps.
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Dampen your finger while shaping the potato keema chops, since mashed potatoes are naturally sticky to work with. Don't let the chops become too wet, however.
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Coat the sealed potato chops with breadcrumbs and whisked eggs before shallow-frying them. This will give them a slightly crisp and beautifully golden exterior.
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For a complete recipe for potato keema chops
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