Saturday, 30 May 2015

Alu Chops

This is one of my favorites . For the stuffing you can use minced chicken , mutton or even fish . As a vegetarian option add mushrooms or mixed vegetables - something for every taste bud here . Also a very nice way to recycle leftovers . I used Mutton mince out here .

Make your mince to suit your taste .

400 Grams Mutton Mince .
1 Medium Onion- Copped fine.
1 Medium Sized Tomato Chopped
6-8 Cloves Minced Garlic.
1 Large Tomato - Pureed.
4 Tablespoons Chopped Dhania Leaves.
1/2 Teaspoon Garam Masala.
Red Chili Powder / Minced Green Chilies
Olive Oil.

Heat oil , saute onions till the just about become limp , add garlic and tomatoes , cook till oil separates. Now add the keema , bhuno a few minutes ,add all the spice , add some water and cook till done - ensure you dry out the water and its moist but not runny . Lastly add dhania leaves.Keema must be totally cold when you start making the cutlets.

Boil enough potatoes , when cool mash with a bit of butter , salt and pepper . You may add herbs etc .Potatoes too should be totally cool when you start making the cutlets.

Make a potato ball , flatten on your greased palm. Add keema in the center , encase with the potato , pat into shape .
Roll the cutlets in beaten egg white , and then in crumb . I use crumbs made out of fresh bread that has been left out a few hours .Refrigerate covered for 20-30 minutes.

When ready to eat , shallow fry . These taste delicious , and I make mine spiced up Indian Keema style .You can roll them in rice flour too - come out crunchy and they soak less oil.

Sikandalous Cuisine

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