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Bihar | Keema aloo chop

Bihar | Keema aloo chop
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First Published: Fri, Sep 09 2011. 09 44 PM IST

Updated: Fri, Sep 09 2011. 09 43 PM IST
The Biharis are fond of red meat and keema (minced mutton) is a particular favourite. The keema aloo chop makes for a perfect teatime snack or even a starter, especially for those who are bored with the usual pakodas or fried fare. The semolina coating gives this cutlet a slightly crunchy texture.
250g potatoes, boiled
400g onion
1 tsp garam masala
1/2 tsp garlic-ginger paste
A pinch of cumin powder
80g keema (minced meat)
4 tbsp suji (semolina)
2 tbsp refined flour
1/2 tsp green chillies
1/2 tsp coriander, chopped
Salt to taste
Oil to fry
Cook the keema with 150g onion, 1/2 tsp garam masala and garlic-ginger paste. It should take about 10-15 minutes. Add salt. Leave aside to cool. You can also use leftover cooked keema. Sauté the remaining onions until golden brown and crispy and leave aside.
Take the boiled potatoes and mash them. Add the golden brown onions, remaining garam masala, cumin powder, green chillies, coriander, salt and mix well. Now make a boat-shaped patty and put in the keema. Close the patty.
Make a thin batter of refined flour and water and dip the patty in this watery mix. Now coat the patty with semolina on both sides and deep-fry in hot oil.
Serve the cutlets with tomato, coriander chutney and pao bhaji buns.
Recipe courtesy Puja Sahu, The Pot Belly, Shahpur Jat, New Delhi.
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First Published: Fri, Sep 09 2011. 09 44 PM IST