Thehungrycodercooks

Ingredients

•  5-6 large potatoes (boiled and mashed until smooth)
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp corn starch

For Coating & Frying:

• 2 eggs (beaten)
• 1.5 cups breadcrumbs
• Oil for frying
• Air fry for 20 mins at 390F

Keema Masala Filling:

• 1/2 lb chicken keema
• 2 garlic cloves chopped or tsp garlic paste
• 1 medium onion chopped
• 1 chicken bouillon
• Salt to taste
• 1/5 tsp Kashmiri Red Chili powder
• 2tsp Cumin powder
• 2tsp Corainder powder
• 1tsp Turmeric powder
• 1/2 tsp Garam Masala powder
• 1/2 tsp Black pepper powder
• 1 tbsp ketchup or tomato paste
• 1/4 cup Cilantro chopped
• 3-4 green chilies

Directions

Keema Masala Filling:

1. Heat oil in a pan and fry the garlic for about a minute until fragrant. Stir in the onions and chicken bouillon.
2. Add the keema (minced meat) along with the listed spices. Mix well, taste for salt, and adjust as needed.
3. Cover the pan and cook over low heat until the meat is tender and the oil begins to separate from the masala.
4. Stir in the tomato ketchup and cook for an additional 2–3 minutes to develop the flavor.
5. Finish by folding in fresh cilantro and sliced green chilies.
6. Allow the mixture to cool completely before transferring it to a container. Freeze for future use.

For Aloo Chop

1. Boil the potatoes until tender, peel, and mash them while warm. Add a pinch of salt, black pepper and cornstarch to the mash.
2. Take a golf-ball-sized portion of potato and flatten it in your palm to create a “nest.”
3. Place about 1 to 1.5 tablespoons of your prepared keema in the center.
4. Gently bring the edges of the potato over the meat and roll it into a smooth ball or a slightly flattened patty.
5. Dip each patty into a beaten egg, then roll it in breadcrumbs. For an extra-thick crunch, you can dip it in the egg and crumbs a second time.
6. Heat your oil to medium-high. Deep-fry until the exterior is a deep golden brown. Since the meat and potatoes are already cooked, you are only looking for that perfect crust.
7. Drain on paper towels to keep the bottom from getting soggy.
8. Or, Ait fry them for 20 to 25mins at 390F or until the outer layer is golden brown

Recipe Video

Notes

Watch Keema Masala Video