Bihar | Keema aloo chop

KEEMA ALOO CHOP

MAKES 2 PIECES

Ingredients

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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

Method

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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