Aaloo Chop or Indian Potato and Mince Patties

By
Petrina Verma Sarkar
Petrina Verma Sarkar
Food writer Petrina Verma Sarkar is a native of India with extensive knowledge of the country's regional cuisines.
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Updated on 06/14/21
Aaloo hop or Indian potato and mince patties

Marianna Sulic / Getty Images

Prep: 25 mins
Cook: 35 mins
Total: 60 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
756 Calories
54g Fat
54g Carbs
17g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 756
% Daily Value*
Total Fat 54g 69%
Saturated Fat 7g 34%
Cholesterol 37mg 12%
Sodium 623mg 27%
Total Carbohydrate 54g 20%
Dietary Fiber 6g 22%
Total Sugars 6g
Protein 17g
Vitamin C 27mg 134%
Calcium 109mg 8%
Iron 5mg 28%
Potassium 1207mg 26%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Not only are my Aaloo Chops perfect to eat by themselves or with a chutney, but they can also be put between a bum for a yummy Indian style burger or between two slices of bread for a delicious sandwich! They are not just the perfect snack, they even make a good side dish to any meal.

Ingredients

  • 2 pounds potatoes, washed thoroughly

  • 1 teaspoon salt, or to taste

  • 3 tablespoons mint leaves, finely chopped

  • 1/2 pound ground lamb, or minced lamb

  • 3 tablespoons vegetable oil, or canola oil or sunflower oil

  • 1 teaspoon cumin seeds

  • 2 medium onions, finely chopped

  • 1 tablespoon garlic paste

  • 1 tablespoon ginger paste

  • 2 tablespoons ground coriander

  • 1 tablespoon cumin

  • 1 tablespoon garam masala

  • 2 medium tomatoes, finely chopped

  • 1/2 lime, juiced

  • 1 tablespoon cilantro, chopped, for kheema

  • 1 cup (100 grams) fine dry breadcrumbs

  • 1 cup vegetable oil, or canola or sunflower oil

  • 1/4 teaspoon red chili powder

Steps to Make It

  1. Boil or bake the potatoes until they are soft enough to mash.

  2. Once done, peel and keep the potatoes aside to cool completely. This ensures the mash is not too 'wet'.

  3. Put the boiled or baked potatoes into a deep icing bowl and mash well.

  4. Now add the salt to taste, 1/4 teaspoon red chili powder(optional), 3 tablespoons chopped mint, and 1 tablespoon coriander leaves.

  5. Mix well to blend all ingredients thoroughly. Keep the mix aside for later use.

  6. In a deep pan, kadhai, or wok, heat the vegetable cooking oil on medium heat.

  7. When hot, add the 1 teaspoon cumin seeds and fry for 1 minute. Then add the 2 onions. Fry until they turn a pale golden color.

  8. Add the 1 tablespoon ginger and 1 tablespoon garlic pastes and fry for 1 minute.

  9. Add the 1/2 pound of minced meat and all the powdered spices — coriander, cumin, garam masala and salt to taste.

  10. Continue to brown the minced meat, stirring often to prevent burning. This should take about 5 to 7 minutes.

  11. Add the 2 tomatoes, stir and cook till they are soft.

  12. Turn the fire off, add the lime juice and stir. The mix is now ready for filling in the patties. Let it cool a little before you use.

  13. Divide the mashed potato mixture into equal portions slightly larger than the size of a golf ball.

  14. Lightly grease your hands with cooking oil and flatten a ball of potato mixture in your palms, to form a circle.

  15. Place a spoonful of the kheema mixture in the center of this circle. Now use your fingers to fold the potato over the kheema to fully cover it and form a patty.

  16. Gently flatten into shape. Keep aside for later. Form all of the patties in the same way.

  17. Heat the vegetable cooking oil (for pan frying) in a deep frying pan on medium heat.

  18. When hot, dip each previously formed patty into the dry breadcrumbs to coat well.

  19. Now add to the hot oil and pan-fry until golden on both sides. Fry only a few at a time and do not overcrowd the pan. When done, drain the Potato Chops on kitchen paper towel.

  20. Serve while still hot, with Tamarind Chutney and Mint-Coriander Chutney.