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Wednesday, September 16, 2009

Bengali Style Keema Chop

Serves: 6, Preparation time: 40 minutes

For Keema mixture -
200 gm Mutton keema
2 medium sized onion finely chopped
1 tsp ginger paste
1 tsp garlic paste
1 tsp red chilli powder
3 finely chopped green chillies
1 tsp garam masala
1 tsp turmeric (haldi)
salt to taste

For Potato mixture -
3-4 potatoes (boiled)
1 tsp ginger
1 tsp garlic
2 green chillies
1 bay leaf
1 tsp coriander powder
1 tsp roasted cumin powder
1 tbsp chopped coriander leaves
salt to taste
Besides 4 tbsp oil for deep frying.

Wash keema thoroughly and drain the water. Mix turmeric powder, salt and marinate for half an hour. Keep it aside. Peel off the potatoes, mash them and add all the above ingredients mentioned for the potato mixture. Put 2 tbsp oil in a pressure cooker and heat it. Add in bay leaf, chopped onions, ginger and garlic paste. Saute it till the onion turns brown. Add marinated keema in it. Fry on medium low heat for about 6-7 minutes. Pour 1 cup water and close the lid of the pressure cooker. Cook till 3 whistles and  remove it from the burner. Now open the lid to check if the meat has dried up. In case there is any gravy, heat it till it dries up.

Make small dumplings of the potato mixture. Flatten it a little and stuff 2 tsp keema dough in it, and close the potato mixture evenly. Smoothen out chops with wet oily hands. Heat oil in a frying pan and deep fry the chops untill rich brown colour. Continue this with the rest of the mixture till all dumplings are completed. Serve with pudina chutney.

1 comment:

  1. Wow they are absolutely delectable.Like the color pretty much attractive.Thanks for visiting my space.Keep coming.Following you.Happy new year!!!


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