Stuffed Potato Chops With Tomato Sauce
|Fresh ginger||1 Teaspoon|
|Tomato ketchup||3 Teaspoon|
|Ghee||2 Cup (32 tbs) (For Deep Frying)|
|Ground mixed spice||1 Teaspoon|
|Coriander leaves||2 Teaspoon, chopped|
|Onion||2 Teaspoon, chopped|
|Breadcrumbs||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed For Coating)|
|Flour||1⁄2 Cup (8 tbs) (For Batter)|
|Black pepper||1⁄2 Teaspoon|
1 In a pan, boil the potatoes in salted water, until tender.
2 Allow to cool and grate them.
3 In the same pan, boil the finely chopped carrots in salted water, until tender.
4 In a frying pan, heat 1 tbsp ghee.
5 Add in chopped onion and ginger and sauté for one minute.
6 Add in the turmeric, chopped cauliflower, peas, salt, coriander leaves, green chillies, black pepper and ground spices, cook for two minutes.
7 Pour in the water and cook till the vegetables are tender and dry.
8 Stir in the tomato ketchup and cool.
9 Combine the boiled carrot and a little salt with the grated potatoes.
10 Stuff cooked cauliflower in small portions of the grated potato and carrot mixture and shape into chops.
11 Lightly dust with flour.
12 Dip into the flour batter and roll in breadcrumbs to coat evenly.
13 In a frying pan, heat the ghee.
14 Add in the chops and fry till golden brown.
15 Drain well on paper towels.
16 Serve in an oval plate, surrounded with potato chips.