How to make Chef Sanjeev Kapoor-style Bengali Aloo Keema Chop for evening snacking at home

If you are keema lover, who also loves the sweetness of potatoes, then this Chef Sanjeev Kapoor style Bengali Aloo Keema Chop is for you. Made with minimal spices and ingredients, this is a Bengali evening staple that is best served with chutney and chai on the side. Scroll down to read the detailed recipe and give it a try.

½ cup chicken mince (keema), 3 large boiled potatoes, 1 tablespoon oil, 2-3 green chillies, 1 inch ginger, 1 tablespoon chopped garlic, 1 small onion, 1/4 tsp turmeric powder, ½ teaspoon coriander powder, 1 tsp cumin powder, ¾ teaspoon garam masala powder, salt to taste, 2 tablespoons coriander leaves, 2 eggs, and 1 cup breadcrumbs and oil for frying

First of all, heat oil in a non-stick pan.

Add green chillies, ginger, garlic and onion. Sauté till golden brown.

Now, add turmeric powder, coriander powder, roasted cumin powder, garam masala powder, and mix well.

Add chicken mince, salt and sauté till the mince is completely cooked. Also, add 1 tablespoon chopped coriander leaves, mix well.

Let the mixture cool down and in a bowl, add potatoes, salt, and mix well, set aside.

In another bowl, break 2 eggs, add salt, whisk well and set aside. Take breadcrumbs in another bowl, add salt and coriander leaves.

Divide the potato mixture into equal portions and stuff each portion with a portion of the chicken mixture. Shape into a chop. Dip in the eggs mixture and coat it with breadcrumbs.

Heat oil in a non-stick pan, deep fry the prepared chops till golden brown and crisp. Serve hot with green chutney.