Recipe for Goan Prawn Potato Chops

Follow these steps to make the outer covering

• Peel and Wash the potatoes thoroughly 
• Cut them into 4 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 steam 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 till the potatoes turn soft
• If they have turned soft, drain out all the water from the cooker and transfer the potatoes on a flat plate
• You have to mash the potatoes when they are hot. For mashing, take a potato masher or a fork and mash the potatoes well, till completely smooth. Ensure there are no lumps
• Once the potatoes are mashed, keep it aside 

Follow these steps to make the stuffing

• Wash the Prawns with 1 cup water, with shell on just once and drain off all the water
• Take off the Head, Tail & Shell of the Prawns
  
• With the help of a sharp knife, Slit the back of each Prawn in the centre and remove the black string like object.

  Some Gyaan: The black string in the prawn is it's digestive tract. The darker the string the higher the level of dirt. Hence its always advicable to take off the string for hygiene and digestive purpose. The process of taking off the black string is called 'deveining'
  
• Place all the prawns into a bowl and apply 1tspn salt. Mix it well and keep it aside

  Note:- If the Prawns are big, cut them into half or else stuffing them into the potatoes might get challenging
  
• In a skillet, add the Onions, Tomatoes, Chillies, Curry Leaves, Capsicum and Oil.
  
• Mix it well, cover the skillet and place it on medium flame
  
• Once the Onions turn translucent, add the ginger garlic paste and stir well and cover the skillet
  
• Once the raw smell of the Ginger Garlic paste reduces, add the Turmeric Powder, Pepper powder, Sugar, Maggi cube, Coriander and Vinegar and give it a quick stir
  
• Let it further cook for about 7-10 mins till all the water dries off and then add the Prawns
  
• Increase the flame to high and keep tossing and stirring and mixing the Prawns with the Onions. Check for salt and turn off the flame once all the water has dried off
  
• Your Prawn Chilly Fry stuffing is ready. Keep it aside

Follow these steps to make the Potato 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 in the centre 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
  
• 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

  What I do to avoid a mess:-

  I Hold the chop in my left hand and egg brush the chop with the help of my right hand, using a silicon brush

  I Immediately drop the egg washed chop from my left hand into the bowl of bread crumbs and coat the chop with bread crumbs using my right hand

  It will be Vice versa if you're a left hander

  It may sound confusing and complex, but just give it a try. You will save yourself alot of time and mess
• Place it on a large tray 
  
• Follow steps 1-8 to make all the chops

Follow these steps to fry the chops

• In a Kadai, Add 750 ml Oil and place the Kadai on Medium high flame 

  Note:- You can also shallow fry the potato chops. 2-3 minutes on each side on medium high flame without covering it with a lid
  
• 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!! 😋😋

Notes

• Please Do not get confused looking at certain pictures in the description section of this recipe. I have used some pictures from my other recipes. These pictures are posted only so you understand the process better.
• You can store 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 paper
• 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
• 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!!😋 😋
• Cover the casserole/airtight container and store in the freezer

Follow these steps to make the Ginger Garlic paste

• Add the following into a mixer grinder*100 gms Garlic (skinned and roughly chopped)*60 gms Ginger (thoroughly washed and roughly chopped. Some people like to remove the skin of the ginger. I don't. However, you can do it the way you are comfortable :)-Grind these two ingredients to a thick fine paste-Transfer this paste into an Air Tight container-As soon as the paste is ready, it will be hot, due to the pressure of the mixer rotation. Please wait until the paste has turned completely cool and only then cover it with a lid-Ginger Garlic paste should be stored in the refrigerator. It can be stored up to 15-20 days

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