Keema or minced meat mixed with spices make this deep fried cutlet a wonderful snack and appetizer, popular throughout north India. It’s a very popular north Indian snack, enjoyed with tomato ketchup or pudina chutney.
Serves – 6 (approximately 14 cutlets)
Ingredients for Keema Chop Recipe
- Keema/Minced Meat (mutton/chicken/beef) – 250 gms
- Potatoes – 3 big(boiled)
- Onion – 2 (finely chopped)
- Green chillies – 3-4 (finely chopped)
- Garlic – 5 (finely chopped)
- Ginger – ½ tbsp (finely chopped)
- Turmeric powder – 1 pich
- Chilli powder – ½ tsp
- Coriander powder – 1 tsp
- Bread crumbs – as required to coat the chops/cutlets
- Egg – 1
- Salt – to taste
- Oil – 300 ml (for deep frying)
- Vinegar – ½ tsp (for washing the keema)
- Water – 1 cup
Procedure for preparing Keema Chop Recipe
Wash the keema with water and vinegar and keep aside.
Now in a kadhai /pan put washed keema along with onion, garlic, ginger, green chillies , turmeric powder, chilli powder, salt and coriander powder. To this add 1 cup water and bring to boil. Now on medium flame cook the keema with closed lid till tender and entire water is dried up.
Meanwhile mash the boiled potatoes in a big bowl. Once the keema is cooked, add the cooked keema to the mashed potatoes and mix well. Check seasoning.
Now make balls out of this mixture (tennis ball size) and then flatten it a little between your palms and keep aside.
Now beat the egg in a bowl and also keep the b read crumbs ready in a plate.
Take each flattened ball and dip it nicely in the beaten egg so as to coat it properly and then dip it in the bread crumbs and coat it well.
Heat oil in the kadhai/pan and then deep fry each of the cutlets/chops till golden brown. Serve hot with tomato sauce.