ALOO KEEMA CHOP
- 50m Prep Time
- 25m Cook Time
- 1h 20mReady In
Aloo Keema Chop is a popular Indian snack featuring spiced minced lamb encased in mashed potato, breaded and deep-fried until golden. These croquettes are packed with flavor from ginger, green chilies, and aromatic spices.
Ingredients
- 2.46 ml cumin seeds
- 5 potatoes boiled, peeled and mashed
- salt
- 2 green chillies chopped
- 2 sprig fresh coriander/cilantro finely chopped
- 2 eggs
- 225 g fresh white breadcrumbs
- vegetable oil for deep frying
- 14.8 ml vegetable oil
- 1 onion finely chopped
- lean minced lamb
- 1 fresh root ginger peeled and chopped
- 2.46 ml chilli powder
- 2.46 ml ground coriander
- 2.46 ml ground cumin
- 2.46 ml garam masala
- 0.5 lemon juice of
Nutrition (per serving, estimated)
Estimated based off 11 of 17 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 69.9 mg
- Iron: 3.59 mg
- Magnesium: 35.1 mg
- Phosphorus: 90.3 mg
- Potassium: 321 mg
- Zinc: 0.54 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2.46 ml cumin seeds
- salt
- 2 eggs
- 225 g fresh white breadcrumbs
- 14.8 ml vegetable oil
- lean minced lamb
- 2.46 ml chilli powder
- 2.46 ml ground coriander
- 2.46 ml ground cumin
- 2.46 ml garam masala
Prepare
- 5 potatoes, boiled, peeled and mashed
- Chop 2 green chillies
- 2 sprig fresh coriander/cilantro, finely chopped
- vegetable oil, for deep frying
- 1 onion, finely chopped
- 1 fresh root ginger, peeled and chopped
- 0.5 lemon, juice of
Let's Cook
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Step 1.
Toast the cumin seeds in a dry pan over medium heat until fragrant, about 1 minute. Grind them to a fine powder using a mortar and pestle or spice grinder.
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Step 2.
In a large bowl, combine the mashed potatoes, salt to taste, chopped green chillies, ground cumin, and finely chopped coriander. Mix well and set aside.
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Step 3.
Heat 1 tablespoon vegetable oil in a large frying pan over medium heat. Add the finely chopped onion and cook for 3–4 minutes until light brown.
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Step 4.
Add the minced lamb, chopped ginger, chilli powder, ground coriander, and ground cumin to the pan. Stirring continuously, cook for 18–20 minutes until the lamb is cooked through and the mixture is dry.
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Step 5.
Remove the pan from heat. Stir in the garam masala, lemon juice, and salt to taste. Transfer the mixture to a sieve to drain excess oil, then let it cool completely.
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Step 6.
Divide the mashed potato mixture into 12 equal portions and shape each into a ball. Flatten each ball in your palm, make a depression with your finger, and place 1 tablespoon of the lamb filling inside. Fold the potato over the filling and shape into a round patty. Repeat with all portions. Cover and chill the patties for 15–20 minutes.
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Step 7.
Beat the eggs in a shallow bowl. Place the breadcrumbs on a flat plate. Heat oil for deep frying in a heavy wok or deep pan over medium heat.
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Step 8.
Dip each chilled patty into the beaten egg, then coat evenly with breadcrumbs. Deep-fry in batches for 5–6 minutes until golden brown. Drain on paper towels and serve hot with sliced onions or kachumber salad.