East Indian Style Potato Chops: Tasty Snacks For The Family

East Indian potato chops are a delicious and popular snack that originated from the East Indian community in India. These chops are made from mashed potatoes, stuffed with a variety of flavorful fillings, and deep-fried to a crispy golden brown. They are commonly served as appetisers or snacks and are loved by people of all ages.

The potato chop itself has a diverse background, with West Bengal having its own version as part of its famed telebhaja culture, and Goa also having chops as a member of their bakery line-up. There’s no way to say which came first but each one is distinct thanks to the meat and spices that are used to make the filling.

There are several types of East Indian potato chops, each with its unique filling and flavour profile. The classic choice is minced beef, but chicken, fish, or even vegetable fillings can be made in the same way and can be adjusted according to your preferences.

Ingredients:

For the chop:

  • 4 large potatoes, boiled and mashed
  • 1 onion, finely chopped
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon turmeric powder
  • Salt to taste
  • Oil for frying

For the filling:

  • 500 gms ground meat or minced mixed vegetables
  • 1 onion, finely chopped
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon turmeric powder
  • ½ teaspoon red chilli powder
  • Salt to taste
  • 1 tablespoon oil

Method:

  • In a pan, heat some oil and add the chopped onions. Sauté until they turn translucent.
  • Add the ginger and garlic paste and sauté for another minute.
  • Add the cumin, coriander, and turmeric powder and mix well.
  • Add the mashed potatoes and salt to the pan and mix everything together.
  • Remove from heat and allow the mixture to cool down.
  • Take small portions of the potato mixture and shape them into small balls.

For the filling

  • In a pan, heat oil and add the chopped onions. Sauté until they turn translucent.
  • Add the ginger and garlic paste and sauté for another minute.
  • Add the minced meat or vegetables and cook until it turns brown, breaking it up with a spatula as it cooks.
  • Add the cumin, coriander, turmeric, red chili powder, and salt to the pan and mix well.
  • Cook the mixture until the filling is fully cooked and the spices are fragrant.
  • Remove from heat and allow the mixture to cool down.

To Assemble:

  • Flatten the potato balls and place a spoonful of the filling (beef, chicken, vegetable, or fish) in the centre.
  • Fold the edges of the potato mixture to enclose the filling, shaping it into a chop.
  • Repeat this process until all the potato mixture is used up.
  • Heat oil in a deep frying pan.
  • Fry the potato chops in batches until they turn golden brown.
  • Drain the excess oil on paper towels and serve hot with your favourite dipping sauce.