Bengali cuisine is renowned for its vibrant street-food culture, and few snacks capture its essence like the Aloo Keema Chop. This crispy, golden potato croquette stuffed with spiced chicken mince (keema) is a beloved tea-time treat in Kolkata and across Bengal. Inspired by Chef Sanjeev Kapoor’s version, this recipe brings the authentic flavours of the iconic Bengali chop right into your kitchen. Perfect for evening snacking with a hot cup of chai, it combines soft, spiced potato on the outside with a flavourful keema filling inside.
The dish is moderately easy to prepare, serves 4 people, and takes about 45-55 minutes from start to finish. It’s a wonderful way to recreate restaurant-style or street-side flavours at home using simple pantry ingredients.
Ingredients
For the Keema Filling:
- ½ cup chicken mince (keema)
- 1 tablespoon oil
- 2-3 green chillies, finely chopped
- 1-inch piece ginger, finely chopped
- 1 tablespoon garlic, finely chopped
- 1 small onion, finely chopped
- A pinch of turmeric powder
- ½ teaspoon coriander powder
- A pinch of roasted cumin powder (or 1 teaspoon regular cumin powder)
- ¾ teaspoon garam masala powder
- Salt to taste
- 2 tablespoons fresh coriander leaves, chopped (divided)
For the Outer Layer and Coating:
- 3 large potatoes, boiled, peeled, and grated or mashed
- Salt to taste
- 2 eggs
- 1 cup breadcrumbs (approximately)
- Oil for deep frying
Step-by-Step Preparation
1. Prepare the Keema Filling
Heat 1 tablespoon of oil in a non-stick pan over medium heat. Add the chopped green chillies, ginger, garlic, and onion. Sauté until the onions turn golden brown. Stir in the turmeric powder, coriander powder, roasted cumin powder, and garam masala. Mix well.
Add about 2 tablespoons of water, followed by the chicken mince and salt. Cook, stirring frequently, until the mince is completely cooked and the mixture becomes dry. This prevents the filling from making the chops soggy. Mix in 1 tablespoon of chopped coriander leaves, remove from heat, and allow the filling to cool completely.
2. Prepare the Potato Mixture
In a mixing bowl, combine the boiled and grated potatoes with salt to taste. You may also add a little chopped coriander if desired. In a separate bowl, whisk the two eggs with a pinch of salt. In a third bowl, season the breadcrumbs with a little salt and the remaining chopped coriander leaves.
3. Shape the Chops
Divide the potato mixture into 8-10 equal portions. Take one portion and flatten it in your palm. Place a spoonful of the cooled keema filling in the centre. Carefully enclose the filling with the potato mixture, sealing the edges well to prevent any leakage. Shape each one into an oblong or round chop. Repeat with the remaining portions.
4. Coat and Fry
Dip each shaped chop first in the whisked egg, ensuring it is fully coated, then roll it in the seasoned breadcrumbs for an even covering.
Heat sufficient oil in a deep pan or kadai over medium heat. Once hot, gently slide in a few chops at a time and deep-fry until they turn golden brown and crisp on all sides. Do not overcrowd the pan. Drain the fried chops on absorbent paper towels to remove excess oil.
5. Serving Suggestions
Serve the Aloo Keema Chops hot with mint-coriander green chutney, tomato ketchup, or a simple onion-cucumber salad. They pair wonderfully with masala chai for a complete evening snack experience.
Pro Tips for Perfect Chops at Home
- Use warm boiled potatoes for easier mashing and binding. Ensure they are not too moist—pat dry if necessary.
- Cook the keema filling until it is completely dry for best results.
- For extra crispiness, you can double-coat the chops (egg → breadcrumbs → egg → breadcrumbs again).
- Refrigerate the shaped chops for 15-20 minutes before frying. This helps them hold their shape better.
- Maintain medium-hot oil temperature while frying. Too hot oil will brown the exterior quickly without heating the inside properly.
- Adjust the number of green chillies according to your spice preference. For a richer variation, you can substitute chicken mince with mutton keema, a classic choice in traditional Bengali recipes.
This Chef Sanjeev Kapoor-inspired Bengali Aloo Keema Chop is a delightful homemade treat that brings the warmth and crunch of Kolkata’s streets to your table. Once you try it, it’s sure to become a regular evening favourite for family and friends. Enjoy the crispy bites and savour every moment of your snack time!
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