Chicken Chilly Fry Potato Chops Recipe

Method of making the outer covering

• Peel and Wash the potatoes thoroughly 
  
• Cut them into 6- 8 pieces each and place them in to a cooker.
  
• Add 2 cups water and 1 tspn salt into the cooker. Mix it well with the potatoes
  
• Close the cooker and place it on medium flame 
  
• Give it two whistles and turn off the flame
  
• Wait until all the heat has been released from the cooker and only then open the cooker
  
• Check if the potatoes have turned soft. If they are still hard, give it another whistle on low flame
  
• If they have turned soft, drain out all the water from the cooker and empty the potatoes on a flat plate
  
• You have to mash the potatoes when hot. For mashing, take a potato masher or a fork and mash the potatoes well. Ensure there are no lumps.
  
• Once mashed, keep aside 
  

Method of making the stufing

• In a Kadai, add the Onion, Tomato, Chillies, Curry Leaves, Capsicum and Oil, cover it with a lid and place it on medium flame
• Saute until the onions get a nice translucent texture
• Then add in the ginger garlic paste and mix well
• Once the raw smell of the ginger garlic paste has reduced, add the sugar, vinegar, maggi cube(if adding), turmeric powder, chilly powder, Jeerem Meerem masala and 1 tbspn of the chicken stock that was kept aside and stir well

  Note :-

  If you Do not have chicken stock left, you can add 1 tbspn water
• Cover the Kadai and lower the flame
• Let this cook for about 10 minutes 

  Note:-

  Stir at regular intervals to avoid it from getting burnt
• Then add the shredded chicken and chopped coriander leaves and mix well
• Keep Mixing 
• Check for salt, vinegar, sugar or spices. If required, add it at this stage
• Let it cook for about 5-7 more minutes and then turn off the flame

  Note:-

  All the water should be evaporated from the chilly fry. If not, increase the flame and let all the water get evaporated

  The chilly fry should taste Tangy and Spicy 
• And Tadaaaaa....your stuffing is ready!
  
• Keep the the stuffing aside to cool completely, at room temperature
  

Things to keep ready before shaping the Potato Chops

• A bowl of the stuffing(chilly fry) with a spoon in it
  
• Mashed Potatoes
  
• A wide bowl or plate of Bread Crumbs
  
• A bowl or plate with 2 tbsp oil for greasing your palms
  
• A bowl of 2 beaten Eggs for coating the chops with a fibre or silicon brush
  
• 2-3 Big Trays or plates for placing the potato chops
  

Method for making the chops

• Make balls (approx 40-45 gms each) of the mashed potatoes
  
  
• Lightly Grease both your palms with oil
  
• Take one ball of mashed potatoes and lightly spread and flatten it on your palm
  
• Add 1.5 spoon of the stuffing on the flattened mashed potato
  
• Very gently, bring all the sides of the potatoes together and close the ball to form a round shape(like that of a ball)
  
• Lightly flatten the stuffed ball to make it like a disc
• Place it on a large tray 
  
• Follow these steps until  all the potatoes and chicken chilly fry is used
  
• Take each chop, lightly coat the entire outer layer with beaten egg and apply bread crumbs to the entire ball and place it on a tray
  
  
• Follow the same steps for all the chops
  
• Once done, in a Kadai, Add 750 ml Oil and place the Kadai on Medium high flame 
  
• Once the oil is nice and hot, Add two Potato chops at a time(if your kadai is small or add 4 at a time if your kadai is big) and deep fry
  

  Note:-

  If you add too many chops at a time while frying, there is a high possibility that the oil may not remain as hot as required and this will cause the chops to break

  Deep Fry the chops till it gets a nice brown colour. But don't over fry them or else it will taste bitter and burnt.

  Once ready, place them on a kitchen paper towel to drain out any excess oil
• Serve Hot with some ketchup or just enjoy it as it is!! 🙂 🙂
  
• Note:-

  -You can store chicken potato chops in the deep freezer for up to 2 months

  -For that, you will need an air tight container or a casserole and parchment

  -Place the parchment paper at the bottom of the casserole/airtight container and place the chops on top of the parchment paper. Place another layer on top of the cops and place the other set of chops on top of the parchment paper.

  -The parchment paper will help the chops not to stick together when frozen. So it is very important to store it along with parchment paper

  
  
  
• Cover the casserole/airtight container and store in the freezer
• When you want to fry the chops that are frozen, remove how many ever you wish to fry, keep them to thaw at room temperature. Once completely thawed, only then fry them

  Enjoy 🙂 🙂

**Recipe for Jeerem Meerem masala

• 100 gms Cumin seeds
  

  100 gms Pepper corns

  50 gms cloves(if its too strong, you can add about 25-30 gms)

  50 gms cinnamon(if you don't like the cinnamon flavour much, add only 30 gms)

  Mix all these spices in a mixer grinder to a fine powder and store it at room temperature in an air tight jar

  Use it as and when required

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