Back when I was away at college in India, evening coffees were something of a ritual. My flatmates and I would get back around 4 pm and on our way home we would pick up samosas, vada pav (buns stuffed with spicy chutney and potato fritters), chaat, or some biscuits and a pack of fresh milk. Tea and coffee ready and the snacks laid out, we would park ourselves in front of the TV watching Fabulous Cakes reruns or repeat telecasts of travel shows. Rainy days were the best. We would sit out on the balcony and watch as the rain poured over Manipal while we guzzled something piping hot and sipped on our coffees. Ahh, life’s simply pleasures! (How I wish I could rewind time!)
In India, come rain, hail or sunshine, there will always be little clusters of people gathered around street food kiosks, munching on savoury delicacies. And that’s one of things I loved most about living in India. Street food! Easy on the wallet, yet delicious! 🙂
When I first decided to make Potato Chops (the Indian version of Croquettes) as part of my ‘Masterclass with Winola Peris’ series in The Woman magazine, I couldn’t help wishing I had known how to make them back when I was in college. How awesome it would have been! 😀 Potato Chops are a street food classic much loved in Goa and Maharashtra; and I recently found out that they are a savoury favourite among the people across the border in Pakistan as well!
Without further ado, here’s what you need to make these lip-smacking Potato Chops!
- Potatoes – 1 kg, boiled and mashed
- Beef Mince – 500 g
- Onion – 1, finely diced
- Ginger-Garlic Paste – 1 tbsp
- A handful of coriander leaves, coarsely chopped
- Cumin Powder – 1 tsp
- Coriander Powder – 1 tsp
- Turmeric Powder – 1/2 tsp
- Chilli Powder – 1 tsp (plus more if you prefer spicy food)
- Salt, to taste
- Oil – 5 tbsp for frying
- Egg – 1, roughly beaten
- Bread Crumbs – 300 g
This is how you whip up a batch of these delicious munchies.
Step 1: In a shallow pan placed on low flame, sauté onion, beef mince, ginger-garlic paste and coriander leaves until the mince is cooked through and the mixture becomes dry. Add salt, cumin, coriander, turmeric and chilli powders and sauté for five minutes. Then take it off the heat and keep aside.
Step 2: Roll the mashed potatoes into little rounds with the palms of your hand. Make a hollow in the round with your thumb and fill it with the minced meat mixture. Then with a small amount of mashed potato, make a flap to cover the hollow, set it in place and lightly press it to seal it. Make sure that the edges of the Potato Chops are not cracked.
Step 3: Heat oil in a shallow skillet. Dip each Potato Chop into the beaten egg, coating it well; then roll it in the bread crumbs to coat it further. Place it in the hot oil and fry on each side for about 30 seconds or until golden brown. Serve hot.
These Potato Chops are little fried pockets of yumminess – mashed potatoes filled with spicy minced meat and fried until just golden brown and crispy on the outside. The many textures and flavours that you experience when you take a bite will leave you craving for more!
Everyone at home thoroughly enjoyed these little pouches of deliciousness. Mom and Dad gorged on them happily. And the boyfriend, though he prefers not to eat beef, gobbled up a Potato Chop with a huge smile plastered across his face! If you ask me what I thought, I would have to say that Potato Chops are my favourite among the many Indian snacks that I enjoy and I eagerly await the next rainy day to cook up a batch and indulge in these beauties! 😀
Trust me, once these Potato Chops make their way to your plate, it won’t be long before they disappear and you end up with a happy tummy! Happy Cooking! 🙂
Tips: Potato Chops are normally deep fried, but I prefer this shallow fried version because the bread crumbs soak in a lot less oil compared to the deep fried version. Also, Potato Chops can be filled with just about anything you prefer. Crumbled paneer (cottage cheese), mint chutney, crushed peas and shredded chicken make for delicious fillings.