Anglo-Indian Aloo Chop - Potatoes Stuffed with Minced Meat

by Asma Khan, featured in Monsoon

Published by DK RED

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Introduction

You may be surprised at the lack of spices and chillies in this dish. This is a traditional Anglo-Indian potato chop, which many of us grew up eating in Calcutta. The only seasoning used was salt and pepper. I have had versions of this dish where some chilli powder was added to the stuffing – so you could add ½ teaspoon of chilli powder while cooking the meat. In our house, aloo chop was always served with buttered toast. I would dip it into tomato ketchup, while my sister would add chilli sauce as a condiment. Leftovers were mashed and used as a sandwich filling and put into our tiffin box the next day. The oval shape of this chop seems to be an important part of its culinary heritage. Most other chops we ate in Bengal were either cylindrical croquettes or flat like a patty. Once you are confident with the recipe, feel free to experiment and add more things.

For US measures and ingredient names, use the toggle at the top of the ingredients list.

As featured in

Monsoon

Image of Asma Khan's Anglo-Indian Aloo Chop — Photo by Patricia Niven

Ingredients

Serves: 4 (makes 12 small chops)

Metric U.S.

1 kilogram potatoes (not floury or waxy, e.g. Maris Piper)
2 tablespoons salted butter
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons plain flour (optional, if required)
1 egg (beaten)
80 grams fine breadcrumbs
vegetable oil (for shallow-frying)

FOR THE STUFFING

2 tablespoons vegetable oil
1 large bay leaf
1 medium onion (finely chopped)
½ teaspoon ginger paste
½ teaspoon garlic paste
225 grams minced meat (we used mutton, but lean lamb or beef can be used too)
1 teaspoon salt
½ teaspoon freshly ground black pepper

2lb 4 ounces potatoes (not floury or waxy, e.g. Maris Piper)
2 tablespoons salted butter
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons all-purpose flour (optional, if required)
1 egg (beaten)
1 cup fine breadcrumbs
vegetable oil (for shallow-frying)

FOR THE STUFFING

2 tablespoons vegetable oil
1 large bay leaf
1 medium onion (finely chopped)
½ teaspoon ginger paste
½ teaspoon garlic paste
8 ounces ground meat (we used mutton, but lean lamb or beef can be used too)
1 teaspoon salt
½ teaspoon freshly ground black pepper

Method

Anglo-Indian Aloo Chop - Potatoes Stuffed with Minced Meat is a guest recipe by Asma Khan so we are not able to answer questions regarding this recipe

Set the potatoes to boil in their skins in a large pan of water.
Meanwhile, prepare the stuffing. Heat the oil in a frying pan over a medium-high heat. Add the bay leaf, then the onion, and stir-fry until they darken to a golden brown. Add the ginger and garlic pastes and continue to stir until the raw smell goes away, about 2 minutes. If the contents are getting stuck in the pan, spray with a little water. Add the meat and use the back of a wooden spoon to break up any lumps. Season with the salt and pepper. Once the meat has browned, add enough water to cover and bring to the boil, then cover and reduce to a simmer. Cook for 10–15 minutes. Check the mince has cooked through, then cook uncovered over a medium-high heat to evaporate any remaining moisture. The stuffing needs to be dry in texture. Remove and discard the bay leaf, then check the seasoning and leave to cool.
Keep checking on the potatoes periodically. Once they are fork tender, drain and leave to cool. Remove the skins and mash with a fork or a potato ricer, then add the butter, salt, and pepper, and mix well. Transfer to a bowl, cover with cling film (plastic wrap), and set aside (do not refrigerate).
Divide the mashed potatoes into 12 portions. You may need to add the flour and mix if the mash is too sticky. Dampening both hands makes it easier to shape the chops. Flatten each portion of potato into a disc and place 1 teaspoon of the stuffing mixture into the middle. Close the chop around the filling and form into a flat oval shape (one end needs to be more pointy while the other end is rounded).
Place the beaten egg in a shallow bowl and the breadcrumbs on a plate. Dip each chop in the beaten egg with one hand and then transfer to the breadcrumbs and use the other hand to cover with the crumb. Repeat this process until all the chops are coated with crumb. Place in a covered container and refrigerate for 1 hour.
Heat enough oil for shallow-frying in a frying pan over a medium heat (fill the pan about halfway). Fry the chops, 3–4 at a time, until brown and crispy on both sides. Eat immediately.

Set the potatoes to boil in their skins in a large pan of water.
Meanwhile, prepare the stuffing. Heat the oil in a frying pan over a medium-high heat. Add the bay leaf, then the onion, and stir-fry until they darken to a golden brown. Add the ginger and garlic pastes and continue to stir until the raw smell goes away, about 2 minutes. If the contents are getting stuck in the pan, spray with a little water. Add the meat and use the back of a wooden spoon to break up any lumps. Season with the salt and pepper. Once the meat has browned, add enough water to cover and bring to the boil, then cover and reduce to a simmer. Cook for 10–15 minutes. Check the mince has cooked through, then cook uncovered over a medium-high heat to evaporate any remaining moisture. The stuffing needs to be dry in texture. Remove and discard the bay leaf, then check the seasoning and leave to cool.
Keep checking on the potatoes periodically. Once they are fork tender, drain and leave to cool. Remove the skins and mash with a fork or a potato ricer, then add the butter, salt, and pepper, and mix well. Transfer to a bowl, cover with cling film (plastic wrap), and set aside (do not refrigerate).
Divide the mashed potatoes into 12 portions. You may need to add the flour and mix if the mash is too sticky. Dampening both hands makes it easier to shape the chops. Flatten each portion of potato into a disc and place 1 teaspoon of the stuffing mixture into the middle. Close the chop around the filling and form into a flat oval shape (one end needs to be more pointy while the other end is rounded).
Place the beaten egg in a shallow bowl and the breadcrumbs on a plate. Dip each chop in the beaten egg with one hand and then transfer to the breadcrumbs and use the other hand to cover with the crumb. Repeat this process until all the chops are coated with crumb. Place in a covered container and refrigerate for 1 hour.
Heat enough oil for shallow-frying in a frying pan over a medium heat (fill the pan about halfway). Fry the chops, 3–4 at a time, until brown and crispy on both sides. Eat immediately.