These most-loved Chicken Potato Chops are an all-time favorite Recipe and feature in the East Indian and Goan Cuisines.
Potato Chops are generally made during festive occasions, get-togethers, or Sunday meals. These can have a stuffing of either beef, chicken, mutton, shrimp, or any other filling of your choice.
These Chicken Potato Chops are crispy and easy to make recipe. Do follow the step-by-step instructions for perfect potato chops every time.
Table of Contents
Chicken Potato Chops East Indian Recipe
For these East Indian Chicken Potato chops, I have used chicken mince filling and mildly spiced it with homemade garam masala powder (whole spices – powdered) and pepper. The filling has a nice subtle flavour due to the minimum spices used and also a slight tang that comes from the lemon juice.
You can also make them in advance and refrigerate them. After forming the chicken potato chops and coating them, place them on a flat dish, and refrigerate them till they harden slightly. Then you can keep them stacked in an airtight container till you want to use them. You could also just fry them right away.
These chicken potato chops can be had as a hearty appetizer with tomato ketchup or as an accompaniment to any meal. They are a favorite among children and adults as well.
How to make Potato Chops in 4 simple steps
- STEP I –BOIL POTATOES: Select good quality potatoes and boil them in a pressure cooker. Don’t overboil them. You could also steam the potatoes. When the potatoes are still warm, mash them with a masher and set aside. Add a little salt, if required.
- STEP II – PREPARE THE MINCE FILLING: You could use either chicken mince, mutton mince, or any other filling of your choice. Spice it well and check for seasonings.
- For the filling, heat oil in a pan, and saute onions, chillies, and ginger till the onions are translucent. Add mince and salt. Cover and cook till done. Add garam masala, lemon juice, and coriander leaves. You have a simple yet delicious filling ready for stuffing into the potato chops.
- STEP III – MAKE THE CHOPS: To make or form the Potato Chops, take a lemon-sized ball of mashed potato and flatten it on the palm of your hand. Grease your palm with oil to avoid the potatoes sticking to your fingers and then put in a spoonful of the filling and seal the chop well.
- Dip the potato chops in the beaten egg and roll them into bread crumbs. Shape them with a pallet knife. Set aside for frying. You can also first roll the Potato Chops in bread crumbs and then dip them in beaten egg before frying.
- STEP IV – FRYING THE POTATO CHOPS: Heat oil in a shallow pan, and fry the chicken potato chops on medium flame till golden. Remove them from the pan and place them on absorbent tissue.
Watch the Chicken Potato Chop Recipe Video
Serving Suggestions
Serve Chicken Potato Chops as a side dish with East Indian Fugias or Pork Vindaloo or Sorpotel.
You could even enjoy it as an appetizer with some tomato ketchup.
Do give this Chicken Potato Chops recipe a try and you will find yourself making them too often…
Printable Recipe
Chicken Potato Chops
Ingredients
- 1 Kg Potatoes Boiled and mashed
- ½ Kg Mince Chicken, Beef or Mutton
For the mince filling
- 3 medium onions finely diced
- 6 – 7 pcs green chillies finely chopped (use as per your spice level)
- 1 inch pc ginger finely chopped
- ½ tsp garam masala powder *see notes
- 1 tsp pepper powder
- 3-4 sprigs coriander leaves chopped
- Mint leaves optional
- 1 medium lemon extract the juice
- salt to taste
For frying the chops
- 2 eggs beaten with 1 tbsp water and a little salt
- 1 – 2 cups bread crumbs
- Oil for shallow frying
Instructions
- Boil potatoes in a pressure cooker, peel and mash when still warm cover and set aside
- For preparing the filling, heat oil in a vessel and saute the onions, chillies and ginger till onions are translucent.
- Add the mince, salt and mix well. Cover and cook on low flame for approx. 15 min. When done dry up the liquid if any and add the garam masala powder, lemon juice and coriander leaves. Set aside to cool.
How to make Potato Chops
- Grease the palm of your hands with oil. Take a big lemon sized ball of the mashed potato and flatten it with your fingers creating a small disc. Now add a tbsp of the mince filling and cover it all over, taking care not to let the filling spill out. Shape it into a round and slightly flatten with the palms of your hand.
- Similarly prepare all the potato chops and set aside covered with a kitchen towel.
Frying the chops
- Place the bread crumbs and beaten eggs in two separate bowls.
- Dip the chop in beaten egg and then the bread crumbs and set aside. Similarly make a batch of 5 to 6 chops at a time.
- Now heat oil in a pan and shallow fry the potato chops on medium flame to give it a nice golden glow.
Notes
- For the garam masala powder: Lightly roast 1 tbsp black peppercorns, 1 tsp cloves, 20 green cardamoms, 10 pcs 1″ cinnamon sticks and blend into a fine powder. Store in an airtight container.
- Potato chops can also be coated first in bread crumbs and then dipped in egg and shallow fried.
- To store the chops simply place them on a flat plate, taking care not to stack, and freeze till slightly firm. Once firm you can store them all in a container and freeze them for future use.
- Green peas (about 1/2 a cup) can be added to the chicken mince while making the filling. I did not use it this time.
- You could also deep fry the potato chops on medium to high heat.
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Looking delicious. I will try thisrecipe. Thanks
Thanks Diana. Do try and let me know. I will appreciate your review.
Mam, for the garam masala how much ingredients i have use if I have to make only for 1 kg potatoes.
Hi Shantha… Adjust garam masala to suit your spice level.
Will surely try. Looks mouthwatering
Thanks Clotty
Awesome