ALOO KEEMA CHOP (Bengali style) / CHICKEN KEEMA PATTIES / KEEMA ALOO CUTLETS

ALOO KEEMA CHOP (Bengali style) / CHICKEN KEEMA PATTIES / KEEMA ALOO CUTLETS

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Aloo Keema Chops are one of my childhood favorites, this is my Baba’s (Dad’s) recipe which he used to make for us. My dad was a very good cook and whenever he captured Ma’s (Mom’s) kitchen, we all were the happiest soul on earth as we knew something exciting is coming up for lunch or dinner…. He always used to create magic with his culinary skills and by observing him cook I used to be motivated to cook like him, after I grew up a bit I was always his assistant in the kitchen and learned a lot, feeling blessed to be his daughter in this life… Missing him so much today while I am enjoying one of his recipes, wishing he was there with me forever. Whenever I make them fond memories of my childhood flashes before my eyes and I always become nostalgic…

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Returning to the recipe, these Aloo Keema Chops are generally made with mutton keema, but as I am trying to avoid red meat I have used chicken keema here, but if you wish you can use mutton keema also with the same recipe only the cooking time of mutton keema would differ in that case.

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Aloo Keema Chop was always a hit with our family and friends and whenever we used to have a party or family gathering they used to request my dad to have this chops in the menu for sure, so it became a ritual that this Aloo keema Chops where a must in the menu always without even saying if we were entertaining guests.

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Generally in Kolkata there are these Tele Bhaja shops (aka shops where all types of deep fried snacks with endless items on the menu to satisfy evening hunger pangs or evening snacks or tea time snacks are sold) this kind of aloo keema chop and many other cutlets and fritters both veg and non-veg are freely available, but we being out of Kolkata whenever we crave for these, have no other go but to make them at our home kitchen to satisfy the bong inside us…these chops are best enjoyed with some fresh salad of onion, cucumber, tomatoes dipped in some tangy sharp kashundi (Bengali mustard sauce) and I am already drooling while writing about it mmmm…

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Do try this crumb coated crispy from outside and soft and spicy inside yum to its core Bengali style Aloo Keema Chop and enjoy with your family and friends… if you do try this recipe please do give me a feedback if possible would be happy to hear from you all.
Have shared many more appetizers on my blog do check their recipes by clicking on their names given below, hope you will enjoy them too. Till then happy cooking.

CHICKEN LOLLYPOP

RICE PAPER CHICKEN SPRING ROLLS

FISH RAWA FRY

THAI ROAST CHICKEN

LAHORI CHICKEN CHARGHA

FullSizeRender_7 (1)RECIPE FOR ALOO KEEMA CHOP
Ingredients for the outer covering of the chop:

  • 4 to 5nos – Big potatoes boiled and mashed
  • 2 to 3 tbsp – Bread crumbs if needed to mix with the mashed potatoes if they are too soft to handle otherwise omit it.
  • ½ tsp – Chili powder (Optional)
  • Salt to taste

Method to make the outer covering:

  1. Take the mashed potatoes in a big mixing bowl, add salt and chili powder to taste, mix well.
  2. If at this point you feel that the potatoes are too soft to handle then add few tbsp. of dry breadcrumbs to the potato mixture and knead to get a proper texture, cover and keep in the refrigerator for minimum half an hour so that the potatoes becomes easy to handle while molding the chops afterward.

Ingredients for the filling:

  • 250 gms – Chicken keema
  • 2 nos – Onions chopped finely
  • 1 tbsp – Ginger garlic paste
  • 2 nos – Green chilies chopped
  • 2 med – Tomato purée
  • ½ tsp – Shahi jeera seeds (Black cumin seeds)
  • ½ tsp – Garam masala powder
  • ½ tsp – Meat masala
  • 1 tbsp – Dhania powder (Coriander powder)
  • 1 tsp – Chili powder
  • ½ tsp – Kashmiri chili powder
  • ½ tsp – Haldi powder (turmeric powder)
  • Pinch of sugar
  • Kaju and kishmis fried (Cashew nuts and Raisins)
  • Oil to fry masala
  • 1 tbsp – Kasuri methi crushed (Dried fenugreek leaves)
  • A handful of chopped coriander leaves for garnish
  • ½ tsp – Lemon juice
  • Salt to taste

Method to make the filling:

  1. Heat a pan and add oil or ghee to your preference then add the sahi jeera and let it crackle then add the chopped onions and green chilies add some salt in the onions at this point as it helps to get the onions fry faster.
  2. Meanwhile, mix all the dry masalas with the ginger garlic paste and mix with little water and keep aside add the extra salt and pinch of sugar too in this and let it soak for 10 mins.
  3. When the onions are fried golden, add the above-soaked masala and fry till the raw smell fades off and the masala leaves oil.
  4. Now add the tomato purée and fry till the masala leaves oil again.
  5. Add the chicken keema and fry on high heat for few mins then lower the flame and cover the pan, occasionally stirring in between.
  6. When you see that the keema is cooked properly and has become dry, add lemon juice, kasoori methi powder, fresh coriander leaves chopped, green chilies chopped and the fried dry fruits… Mix well taste and check the seasonings, adjust accordingly and switch off the flame, your filling for the chops is ready, cool and keep aside.

FullSizeRender_5 (1)Ingredients for the batter to crumb coat the chop:

  • 4 – 5 tbsp – Maida (All-purpose flour)
  • Salt to taste
  • Water to make a medium batter

Method to make the batter for crumb coating the chops:

  1. Mix the maida, salt and water in a bowl big enough in which you can dunk your cutlets, (here keep in mind the size of your cutlets) make a batter which should not be too thin, nor too thick just enough to coat the cutlets lightly with a thin coating so that it can hold the breadcrumbs properly. Keep aside.

Other ingredients:

  1. Oil to deep fry the chops
  2. Dry breadcrumbs to coat the chops
  3. Dry Maida ( All-purpose flour) to coat the chops
  4. Onion, tomato, cucumber, lemon wedges and green chilly to accompany with
  5. Kashundi sauce (Mustard sauce Bengali style) or tomato ketchup to accompany with.

Method to make the chops and fry them:

  1. Divide the mixture of mashed potatoes made for outer covering into equal parts, you may get around 7 to 8 chops from this proportion or else divide according to the size of the chops you prefer.
  2. Take a ball of the mashed potato on your palm and flatten it to form a cup to fill the chicken keema filling inside.
  3. Take 1 to 2 tsp of filling and place it in the center of the flattened potato mixture and close it to form a chop(cutlet) of the shape you prefer, you can make round, oblong, or the shape I have made.( just take care that the filling is sealed inside the potato covering nicely and no openings are there or else while frying the chops may break open from that opening)
  4. Likewise, make all the chops filled with the filling mixture.
  5. Now take the stuffed chops and roll them lightly in dry flour(Maida) and then dip it in the maida batter we have prepared above.
  6. Take dry bread crumbs in a flat dish or a plate and place the batter coated chop on it and coat the chop in bread crumbs nicely on all sides, slightly press with hands to form a nice even shape of the chops, and place it on a plate. Same way coat all the chops and keep on a plate, keep it in the refrigerator for 1 to ½ an hour before frying.
  7. When you are ready to fry them, heat enough oil in a deep kadhai or pan for deep frying.
  8. When the oil is hot enough add 2 chops at a time to fry in the hot oil and fry the chops on medium flame till golden brown and crisp on outside, take them out on and absorbent paper and serve hot Aloo keema chops accompanied with raw onion, tomato cucumber salad, some lemon wedges and green chilies. Best served with kashundi as the bongs like it but ketchup is also fine if you don’t like kashundi (Mustard sauce bong style).

FullSizeRender_1NOTES:

  1. When you are ready to fry the chops, make sure to take out the cutlets from the fridge at least 10 to 15 min prior, if the chops are too cold and added in hot oil they might expand due to fluctuations in temperature and might break open, so be careful.
  2. Do not over crowd the pan while frying the cutlets, as it will become difficult to flip them and they might break open. It’s always a wise choice to fry 2 at a time.
  3. Don’t fry on high flame always fry on medium flame to get the right texture and color of the chops.
  4. If you prefer beaten egg dip instead of maida batter to coat the chops then in that case beat one egg wit a pinch of salt and chilly powder and use it instead of maida batter, i use maida batter as when egg dipped cutlets are fried in hot oil the oil becomes too much bubbly and frothy while frying.

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5.0 from 1 reviews
ALOO KEEMA CHOP (Bengali style) / CHICKEN KEEMA PATTIES / KEEMA ALOO CUTLETS
 
Author:
Recipe type: Appetizers, Bong Connection Affairs, Non-veg
Cuisine: Indian
Ingredients
Ingredients for the outer covering of the chop:
  • 4 to 5nos – Big potatoes boiled and mashed
  • 2 to 3 tbsp – Bread crumbs if needed to mix with the mashed potatoes if they are too soft to handle otherwise omit it.
  • ½ tsp – Chili powder (Optional)
  • Salt to taste
Ingredients for the filling:
  • 250 gms – Chicken keema
  • 2 nos – Onions chopped finely
  • 1 tbsp – Ginger garlic paste
  • 2 nos – Green chilies chopped
  • 2 med – Tomato purée
  • ½ tsp – Shahi jeera seeds (Black cumin seeds)
  • ½ tsp – Garam masala powder
  • ½ tsp – Meat masala
  • 1 tbsp – Dhania powder (Coriander powder)
  • 1 tsp – Chili powder
  • ½ tsp – Kashmiri chili powder
  • ½ tsp – Haldi powder (turmeric powder)
  • Pinch of sugar
  • Kaju and kishmis fried (Cashew nuts and Raisins)
  • Oil to fry masala
  • 1 tbsp – Kasuri methi crushed (Dried fenugreek leaves)
  • A handful of chopped coriander leaves for garnish
  • ½ tsp – Lemon juice
  • Salt to taste
Ingredients for the batter to crumb coat the chop:
  • 4 – 5 tbsp – Maida (All-purpose flour)
  • Salt to taste
  • Water to make a medium batter
Other ingredients:
  • Oil to deep fry the chops
  • Dry breadcrumbs to coat the chops
  • Dry Maida ( All-purpose flour) to coat the chops
  • Onion, tomato, cucumber, lemon wedges and green chilly to accompany with
  • Kashundi sauce (Mustard sauce Bengali style) or tomato ketchup to accompany with.
Instructions
Method to make the outer covering:
  1. Take the mashed potatoes in a big mixing bowl, add salt and chili powder to taste, mix well.
  2. If at this point you feel that the potatoes are too soft to handle then add few tbsp. of dry breadcrumbs to the potato mixture and knead to get a proper texture, cover and keep in the refrigerator for minimum half an hour so that the potatoes becomes easy to handle while molding the chops afterward.
Method to make the filling:
  1. Heat a pan and add oil or ghee to your preference then add the sahi jeera and let it crackle then add the chopped onions and green chilies add some salt in the onions at this point as it helps to get the onions fry faster.
  2. Meanwhile, mix all the dry masalas with the ginger garlic paste and mix with little water and keep aside add the extra salt and pinch of sugar too in this and let it soak for 10 mins.
  3. When the onions are fried golden, add the above-soaked masala and fry till the raw smell fades off and the masala leaves oil.
  4. Now add the tomato purée and fry till the masala leaves oil again.
  5. Add the chicken keema and fry on high heat for few mins then lower the flame and cover the pan, occasionally stirring in between.
  6. When you see that the keema is cooked properly and has become dry, add lemon juice, kasoori methi powder, fresh coriander leaves chopped, green chilies chopped and the fried dry fruits… Mix well taste and check the seasonings, adjust accordingly and switch off the flame, your filling for the chops is ready, cool and keep aside.
Method to make the batter for crumb coating the chops:
  1. Mix the maida, salt and water in a bowl big enough in which you can dunk your cutlets, (here keep in mind the size of your cutlets) make a batter which should not be too thin, nor too thick just enough to coat the cutlets lightly with a thin coating so that it can hold the breadcrumbs properly. Keep aside.
Method to make the chops and fry them:
  1. Divide the mixture of mashed potatoes made for outer covering into equal parts, you may get around 7 to 8 chops from this proportion or else divide according to the size of the chops you prefer.
  2. Take a ball of the mashed potato on your palm and flatten it to form a cup to fill the chicken keema filling inside.
  3. Take 1 to 2 tsp of filling and place it in the center of the flattened potato mixture and close it to form a chop(cutlet) of the shape you prefer, you can make round, oblong, or the shape I have made.( just take care that the filling is sealed inside the potato covering nicely and no openings are there or else while frying the chops may break open from that opening)
  4. Likewise, make all the chops filled with the filling mixture.
  5. Now take the stuffed chops and roll them lightly in dry flour(Maida) and then dip it in the maida batter we have prepared above.
  6. Take dry bread crumbs in a flat dish or a plate and place the batter coated chop on it and coat the chop in bread crumbs nicely on all sides, slightly press with hands to form a nice even shape of the chops, and place it on a plate. Same way coat all the chops and keep on a plate, keep it in the refrigerator for 1 to ½ an hour before frying.
  7. When you are ready to fry them, heat enough oil in a deep kadhai or pan for deep frying.
  8. When the oil is hot enough add 2 chops at a time to fry in the hot oil and fry the chops on medium flame till golden brown and crisp on outside, take them out on and absorbent paper and serve hot Aloo keema chops accompanied with raw onion, tomato cucumber salad, some lemon wedges and green chilies. Best served with kashundi as the bongs like it but ketchup is also fine if you don’t like kashundi (Mustard sauce bong style).
Notes
1. When you are ready to fry the chops, make sure to take out the cutlets from the fridge at least 10 to 15 min prior, if the chops are too cold and added in hot oil they might expand due to fluctuations in temperature and might break open, so be careful.
2. Do not over crowd the pan while frying the cutlets, as it will become difficult to flip them and they might break open. It’s always a wise choice to fry 2 at a time.
3. Don’t fry on high flame always fry on medium flame to get the right texture and color of the chops.
4. If you prefer beaten egg dip instead of maida batter to coat the chops then in that case beat one egg wit a pinch of salt and chilly powder and use it instead of maida batter, i use maida batter as when egg dipped cutlets are fried in hot oil the oil becomes too much bubbly and frothy while frying.

4 Comments

  1. totally yumm…kichu pathie dao :)…

     
  2. very nice.. tried and enjoyed it..

     

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