Recipe for Vegetable Potato Chops

Follow these steps to make the outer covering

• Peel and Wash the potatoes thoroughly. Cut them into 6- 8 pieces each, place them in to a cooker, Add 2 cups water and 1 tspn salt into the cooker, Mix it well with the potatoes and close the cooker with its lid

  Allow the potatoes to cook until two whistles are released and turn off the flame
  
• Wait until all the heat has been released from the cooker and only then open the cooker

  Note: The Traditional method of Boiling Potatoes for Potato Chops is by cutting the Potatoes into 2 halves and boiling them in a vessel. Then straining the Potatoes, waiting for it to cool a bit and then peeling the Potatoes and then mashing them either with a fork, a masher or with your fingers. Since I feel that this method is more time consuming, I use the cooker method

  Check if the potatoes have turned soft. If they are still hard, give it another whistle on low flame

  If they have turned soft, strain the Potatoes but DO NOT discard the water.

  Note: Keep a strainer over a vessel and strain the Potatoes. Let the water get collected in the vessel. We can use some of this water while cooking the stuffing.              
  
• Transfer the potatoes into a vessel and 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. If you have a Meat Mincer Machine, you can mash the potatoes n that as well. Whenever I'm making a bigger batch, I mash the Potatoes in my Meat Mincer

  Once mashed, keep aside 
  

Follow these steps to make the stuffing

• Heat Oil in a vessel. Add the Onions, Tomatoes and Green Chillies and saute until the Onions turn translucent
  
• Then add Ginger Garlic paste and saute
  
• Once the Tomatoes turn mushy, add the Cabbage, Peas, Carrots, French Beans, All the Dry Spice powders, ketchup, vinegar, salt, stock cube and¼ Cup of the Potato stock and give it a mix

  Cover the Vessel and allow all this to cook on low-medium heat for about 15 minutes
  
• Take off the Lid and taste. The bitter taste from the spices should be gone. If the veggies are cooked, keep the lid off, turn the heat to high, add the chopped coriander and allow this to boil on high heat until all the moisture evaporates. Check for Vinegar, Salt and Ketchup and adjust as per your preference

  Note: If the veggies are still hard, put the lid back on and let it further cook
  
• Once all the moisture has evaporated turn off the heat. Keep the stuffing aside to completely come down tom room temperature.

  Important note: For Potato Chops, always ensure the stuffing is either cold from the refrigerator(it's easier to work with cold stuffing. you can make it a day in advance and refrigerate) or completely cooled down to room temperature. It's best not to use stuffing when hot as it tends to soften the potatoes and it gets messy to handle
  

Follow these steps to shape the Chops

• Make balls (approx 40-45 gms each) of the mashed potatoes
  
• Lightly Grease both your palms with oil  

  Note: Here in Dubai, we mostly get New Potatoes i.e. the yellow sticky ones. To work with those Potatoes is quite a task. Hence My MIL had given me this tip or greasing the palms with oil. However, if you get the Old Potatoes i.e. the white, dry ones, then you can skip this step                     
  
• Take one ball of mashed potato  
  
• Gently spread the Potato 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 veg stuffing is complete
  

Follow these steps to coat the chops     

• Drop the chop into a plate of Semolina

  Sprinkle Semolina over the entire Chop

  Follow these steps to coat all the chops
  

Follow these steps to fry the chops

• In a Pan, heat some oil on medium heat
  
• When the Oil turns Hot, Place the Potato Chops into the Pan
  
• Fry the Chops on each side for 4-6 minutes or until it gets a crisp coat.

  Note: Ensure that the flame is not too high or else the chops will get burnt. Also, ensure the flame is not too low or else the Chops will break.

  An Important Tip: Do Not over crowd the Pan by adding too many chops at a time. 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. Also, flipping the Chops will become challenging
  
• Now, flip each Potato Chop and let it fry for 4-6 minutes on this side
  
• Once ready, place them on a kitchen paper towel to drain out any excess oil

  Note:-

  After frying each batch, wipe off the Pan with Kitchen Napkin mor Paper Towel to remove any excess Semolina which may have turned brown or Black while frying. Add some fresh Oil to the pan and follow the same process from the beginning to fry the chops.

  Enjoyyyyyy these super yum Hot Potato Chops with some ketchup or just enjoy it as it is!! 
  

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