Potato Chops Recipe (Aloo Kabab)

Potato Chops| Aloo Kabab | How to Make Mutton Chops with step-by-step photos

Aloo Chops are one of the super delicious, mildly spiced, and a bit tangy in taste, which even accomplishes your lunch/dinner requirement, and is even perfect for a snack.

Usually, people add mince is aloo (potato) to make chops, but here added shredded mutton, chopped coriander, and green chilies along with lemon juice and red chili flakes, which brings a unique taste to potato chops. No breadcrumbs and eggs are required at the time of frying. Here, I will also provide some tips to make perfect potato chops.

                  

This delicious mutton potato Chops (Alu Chop) is in your diary, so you can make it fresh and serve it hot to your guests. As well as I used mutton meat, you can use chicken, beef, or lamb as desired. So let's begin with step-by-step photos...

To make Perfect Mutton Chops Tips:

Don’t overcook the potatoes; boiling them for about 15-20 minutes is sufficient to prevent them from becoming mushy. Cook the potatoes
on a medium-high flame. Use shredded meat instead of minced meat. Incorporate breadcrumbs into the mixture to help firm up the chops. Avoid storing the chops in the refrigerator, as they may become shredded while frying. Use a skillet or a non-stick pan for frying. Fry 3-4 chops in each batch. Maintain a medium flame while frying. Ensure that mutton or beef is dry; even a single drop of moisture can make the chops soggy.

For added crispiness, you can use breadcrumbs and eggs to coat the chops, although I didn't do this
this                      

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To prepare this recipe, we will take a pan, pour 200 ml of water, add potatoe, bring it to a boil on high flame, then cover it for 15-20 minutes on medium heat.

                   

Coarsely ground green chilies, ginger, and garlic together to add meat

                                     

On the other hand, take another saucepan and put the mutton meat, add 150 ml of water along with all spices.

Stir to mix well and bring it to a boil, then cover the lid, and let the meat cook until the water dries up along with the tenderized meat.          

Meanwhile, chop the coriander leaves and green chilies.

          

Once the water has evaporated, let it cool down for a while, then shred the me.  

                 

Remove the pan from the flame, drain all the potatoes from the water, let them cool down completely, then peel them and grate them. You can mash the potatoes as well.
                            

Potatoes are grated 

Take another mixing bowl to add mashed/grated potatoes, shredded meat, coriander leaves, green chilies, red chili flakes, salt, bread crumbs, and lemon juice.

                          

Mix them well with the help of your hands and knead them into a dough. Keep aside.

Divide the potato dough into equal portions.

                               

Now give it to chop shapes around flattened or oval as desired. 
              

Repeat the same process with all remaining potato balls and place them on the tray.

                    

Heat the ghee/oil in the skillet or frying pan on medium heat, then place chopinon the skillet/frying pan_Fry 3-4 chops in one batch in medium-heated oil/ghee.

                                   

Shallow-fry each side and fry for 2-3 minutes on medium flame. Flip them with the spatula and fry the other side till it turns to a light golden color.

                           

Once the chops are fried properly on both sides, transfer them to a paper kitchen towel to remove excess oil.
                                           

Now ready to hot serve with paratha sauce, ketchup chicken pulao,matar pulao, and raita
spread and joy!

                               

Beef Keema Kabab Recipe ( Keema Tikki )

                                                                       

Beef Keema Kabab Recipe || keema Tikki | Kacha Keema Kabab with step-by-step photos and video....

 

Beef Keema Kabab, also known as Kachha Keema Kabab, is a traditional dish rooted in Mughal cuisine. Characterized by a slightly spicy flavor and a soft, moist texture, this kabab is often prepared for special occasions such as Eid al-Adha. The recipe allows for a variety of minced meats, though this guide focuses on beef mince. 

These kababs pair well with paratha or sliced bread and serve as a delightful option for children's tiffin boxes, especially when accompanied by ketchup, making them a nutritious lunch choice.

Flavor Profile and Comparison

 

When comparing beef keema kabab to other varieties, such as shami kabab, many prefer the juiciness and rich flavor of keema kababs. Shami kababs tend to be less succulent, appealing to those who favor a more traditional taste.

         

My Latest Beef Keema Kabab Video:

 

Key Recipe Tips:

 

Meat Preparation:

Do not wash the minced meat as this can introduce excess moisture, leading to soggy kababs that may fall apart while frying. Aim for beef mince with approximately 20% fat content to ensure juiciness.

 

Spices and Ingredients: 

This recipe incorporates spices, herbs, and whole spices 

such as coriander seeds, black peppercorns, and roasted chickpeas, should be dry-roasted for maximum flavor. 

Both fried brown onions and raw chopped onions are used; the fried onions add sweetness and depth, while the raw onions help retain moisture in the kababs.

Moisture Control: 

It’s crucial to squeeze the raw chopped onions to remove excess moisture, ensuring that your kababs hold their shape during frying.

 

Meat Binding: 

Finely minced meat is essential for achieving the desired texture. If your beef mince lacks fat, butter can be used as a substitute to enhance flavor.

                         

Ginger and Garlic:

Using ginger garlic powder instead of a paste prevents the addition of extra moisture. 

 

Marination and Kneading:

Marination time allows flavors to develop, and kneading the mixture properly will help achieve a firm, air-bubble-free kabab.

Cooking Method: 

Shallow frying in healthy oils is recommended over deep frying or using ghee, as it aligns better with health-conscious choices.

                                        

You Might Like This:

Beef Kababs For Pulao

Aloo Kabab Cutlets

Labenese kabab

Gola Kabab

Chicken Chapli 

Have you tried Keema Kabab? Feel free to follow me on social media to stay up-to-date on my latest culinary creations.

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Meat Preparation:

Rinse the meat thoroughly and have it minced, ensuring to include fat for moisture.

                                                 

Spice Preparation:

In a pan, combine coriander seeds, black peppercorns, and roasted chickpeas, dry-roasting for 1-2 minutes. And grind them to a fine powder

                                    

Onion Preparation: 

Fry brown onions in a separate pan and set aside. 

Chop and squeeze raw onions to remove moisture.

Mixing and Kneading: 

In a mixing bowl, combine all masala ingredients, including salt, chili flakes, roasted ground masala powder, fried onions, chopped cilantro, chopped green chilies, along minced meat.

                    

                                

Knead until firm, then let rest for one hour.

                     

Shaping the Kababs: 

After resting, shape the mixture into kababs, preferably medium-sized to account for shrinkage during cooking.

                                        

Frying: 

Heat oil in a pan, and place the kababs evenly spaced to prevent overcrowding. 

                                      

Fry until golden brown on both sides.

  

Serving: 

Once they are well-fried, serve the kababs hot with chutney paratha or naan for a satisfying meal.

                                   

**Conclusion**

 

By following these detailed steps, you can successfully prepare delicious Beef Keema Kababs that are sure to impress. Enjoy the vibrant flavors and textures of this classic dish!

                                      

Chicken Chapli Kabab Recipe

               

Chicken Chapli Kababs || Chapli Kababs Recipe || How to Make Chicken Chapli Kabab with Step-by-step Photos 

Chicken Chapli Kababs are another version of Peshawari chapli kababs, which are prepared with lamb, beef, or mutton meat, but the authentic Peshawari chapli kabab is made with lamb meat and some fat. This chapli kabab is prepared with the same ingredients, just using chicken meat rather than lamb/beef.

Chicken chapli kabab is absolutely tender chicken keema meat infused with such flavorful spices and given a flat disc shape resembling a patty. Make these minced chicken kababs easily on a skillet with drizzles of oil. A perfect candidate for barbecue parties, this Chapli Kabab just melts in the mouth every single time.

                         

To be very honest, these chicken chapli kababs aren’t substituted for Peshawari chapli kabab, even then, it’s delicious and succulent in its place. The reason is that I used thigh meat in this recipe instead of breast pieces, because thigh meat is a soft, tender, and juicy part of the chicken, so I prefer using thigh meat if it is available easily in your area.

Chicken chapli kababs are simple and easy to make, and you can store them for around 1-2 weeks. Also shared chapli kabab masala powder in my previous recipes

Additionally, I would like to tell my readers that in the forthcoming days, I am going to share short videos of recipes on my blog along with photos, so that you can get a better understanding of my recipes

                           

Chicken Chapli Kabab ingredients:

Chicken keema or chicken meat: using thigh meat, the finer the better

Spices: I added chapli kabab masala powder, but you can add roasted cumin and coriander seeds, pomegranate seeds, red chili flakes, salt, citric acid, black peppercorn, fennel seeds, red chili powder, and ginger garlic powder

Tomatoes: choose juicy ripe tomatoes for the best flavor and no excessive           tang

Roughly chopped coriander and mint: these chopped herbs are an essential part of this recipe. Never think of skipping it, it is so typical of the chapli kabab recipe that makes it complete.

Onion: chop them finely for the best results. You can either use a white onion or a red onion.

Ginger+garlic powder: if you don’t have powders, add freshly ground ginger garlic paste

Green chilies: These kababs are best served spicy and hot

You may omit them if you hate spicy food

Egg: In this recipe, egg is a must; it boosts the fat content of the meat and makes the kababs so juicy and tender

Tips to Make the Best Chicken Chapli Kabab:

1. These are a few things you need to take care of to better understand
2. Meat minced with some amount of fat is very necessary for the chapli kabab recipe, as this fat will make the kababs tender, moist, and juicy. If the chicken keema is lean, add some extra fat (the white soft oily part) from regular chicken meat. Process the keema and the extra fat in a food processor.
3. Don’t skip the eggs from this recipe,e as we have seen many people avoid eating eggs due to health issues, or many of them don’t like
4. But you are keen to eat authentic chapli kabab, so you have to compromise with that for a while. This is because the egg adds tons of fat to the meat, making the kababs super juicy and tender, especially if the chicken mince is super lean. The egg will help to add so much essential fat to the recipe
5. After mixing all ingredients with the chicken mince, allow it to rest for at least 30 minutes in the fridge. Don’t skip this step if you are in a hurry, because it is an essential step of this recipe. It will help to firm up the chicken mince, and you can easily shape all the patties
6. Adding chopped fresh coriander and mint adds a burst of flavor; I would not recommend skipping it under any circumstances
7. The chicken chapli kababs are so sticky and soft. Don’t Worry
8. It has to be this way. Don’t add breadcrumbs; instead, moisten your palm with drops of water or oil and shape the kababs. You’ll find it so easy to shape them this way
9. Medium heat is just so important for this recipe, as it allows the kababs to cook slowly and uniformly, keeping them juicy and moist

For more Delicious Kabab Recipes:

Lauki kabab

Fish kabab

Shami kabab

Handi kabab

Resha kabab

Kache keema kabab

Gola kabab

If you have tried this Chicken Chapli Kabab Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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To prepare this recipe, firstly rinse the chicken mince and strain it out through a colander to make sure all moisture gets removed; otherwise, your kababs will be shrunk.

If you do mince at home, then first wash the chicken, pat the meat dry, and then mince.

                        

Take all the veggies and prepare them all.

                   

Do separate the yolk and white of the egg

                 

Beat the egg white with orange color. Heat the oil and fry the egg white. Scramble them into tiny pieces with the help of a wooden spatula. 

                 

Take the chicken mince in a clean mixing bowl. Next, add ginger garlic paste to the chicken mince. Stir to mix up very well, then combine chapli kabab powder, chopped onion, and egg yolks.

                     

Then add chopped tomatoes, coriander, mint leaves, maize flour, chopped green chilies, and scrambled egg.g

                   

Mix up the chicken mince with masala very well for 3-4 minut.es                 

Until everything is incorporated. At this point, adjust the spice and salt if needed.d

                         

Keep the minced dough in the fridge for 30-40 minut.es

                 

Place a skillet over medium heat and pour about 1-2 tbsp oil for frying a batch of chapli. Allow the oil to become moderately hot.t

                           

In the meantimeee, the bowloff tidge. Grease your palm with oil or wet it with water. Divide the equal portions of the kabab dough. 

                       

Shape it into a patty by pressing gently with your finger.s

                      

Prepare all patties and place them on the tray or plate. Te.

                         

When the oil becomes moderately hot, slide the patties into the hot oil. Fry over medium heat until golden on both sides; it should take you about 10 minutes or a little more.

Fry 3-4 kababs in a single batch; do not overcrowd. Place the kitchen paper to remove excessive oil.

                           

Chicken chapli kababs are ready to be transferred to the serving plate

                                  

Serve hot with chutney and naan.