Authentic Bengali Mutton Chop Recipe – Kolkata Style Keema Croquettes

Bengalis love to eat ‘chops.‘( Croquettes in English ). We love our Mutton Chop, Chicken chop, Mochar Chop ( Banana flower chop), Fish Chop or Vegetable Chop. According to Wikipedia Croquettes ( what we call CHOPS ) originated in the Mediterranean Basin , and the basic idea is to fill some seasoned mashed potato with some meat or fish, or even Vegetables , then dip that in egg, cover it with breadcrumbs, then deep fry it.

The ‘ Mutton Chop’ is Croquettes filled with a spicy mutton mince filling.

The recipe below is for Mutton ( Lamb) minced filled chops. For this we need to first make the filling, and then the mashed potato. After that we put them together, and make it like a ball. These stuffed potato balls are then dipped in egg, and rolled in breadcrumbs and kept aside. When all of them are ready , they are deep fried in hot oil till the cover looks light brown, then are removed from the hot oil and served hot. It tastes absolutely delicious.

  We will cook the Mutton Keema (mince) first. By the time we boil the potatoes and mash it, the keema will be cool enough to use. Or the keema or mutton mince can be made a day ahead and refrigerated and used when needed. I have used Goat meat in this recipe, you can use Lamb or Chicken or Turkey instead of Goat. The recipe is the same.

Mutton Keema ( mutton minced)

Ingredients for the Keema ( Mince ) Filling

• Mutton Mince (keema) 1 cup
• Onion ground or Grated 1/2 cup
• Pureed or grated Fresh tomatoes 1/2 cup (or Tomato paste 1 tsp.)
• Whole cloves 2, small cardamom 2, 1 inch piece of cinnamon and 1 Bay leaf
• Salt 1/2 teaspoon
• Turmeric powder/ Haldi 1/2 tsp
• Chili powder / Mirchi 1/2 tsp
• Cumin powder /Jeera 1/4 tsp
• Garam Masala * 1/2 tsp
• Ginger paste/ grated 1/4 tsp
• Garlic paste/ grated 1/4 tsp
• Canola or any vegetable oil 2 tablespoons
• *Garam masala : Grind together 2 inch piece of cinnamon, 6 cloves, and 6 small cardamoms. Use the amount needed and store the rest in an airtight container.

Method

• Heat a Wok/kadai or a pan with the oil.
• Once it is hot add the whole Cloves and the cinnamon broken into small pieces, the bay leaf and cardamom. This is to season the oil.
• Add the Onion, and fry till the onion is brownish and the oil has started separating on the side.
• Add the garlic and ginger and stir fry it for a few minutes till the raw smell of garlic disappears.
• Add the Tomato, cumin, salt , turmeric, chili powder. stir fry for a few minutes
• Add the Keema or Minced mutton and mix it really well with the masalas.
• Keep stir frying till the meat gets well mixed and starts to turn brown. Add the Garam masala powder and mix it in.
• Take it off the heat. Sprinkle some chopped green chilies if you want it extra hot.
• Now it is ready to be used as a filling. In case you want to store the keema you need to cool it completely before freezing it in an airtight container.

For the chop.

• Mashed potato       1 cup
• Grated onion          2 Tablespoons ( or 1/2 teaspoon of fried onion paste)
• Salt                           1/4 teaspoon or according to taste
• Chili powder          1/4 teaspoon
• Cumin / Jeera powder.       1/2 teaspoon ( Bhuna Jeera is better)
• Ground or ginger paste 1/4 tsp
• Oil for the mashed potato   1 Tablespoon
• Egg white                2 egg whites well beaten
• Breadcrumbs         1 cup
• Flour                        1/2 cup
• Oil for deep frying 1 cup

method

First we prepare the mashed potatoes.

Boil potatoes with the skin, cool and peel off the skin then mash it with a fork or potato masher while the potatoes are still warm. Now measure 1Cup of the mashed potato, then follow the directions below.

• Heat 1 tablespoon oil in a pan or Kadai(wok), 
• Add the grated onion and stir fry till the raw smell goes.
• Add the mashed potato, salt, chili powder Ground ginger and cumin powder and stir and mix all the ingredients well.

Transfer the cooked mashed potato  to a bowl and let it cool a little, otherwise it is too hot to handle. Once it is cool enough divide it into six portions.

1. Take 1 portion of mashed potato roll between your palms to make a ball, then with your thumb press down into the ball of mashed potato to make a cup.
2. Now spoon some keema filling into to cup, do not fill too much.
3. Then bring the edges of the cup together to cover the filling, joining the edges by pinching and pressing the edges together.
4. Again Roll it between your palms to make an oval shape. Roll it till the surface is fairly smooth and the joining area is not visible.
5. Fill the other mashed potato portions also and keep aside.

See the photos below

For the Bread crumb coating

I have used homemade bread crumbs, but breadcrumbs can be bought in any supermarket. Panko can be used too.

Seperate the egg yolk from the white . Beat the egg white with a pinch of salt

Put the flour in a dish or a shallow bowl

In another shallow bowl or a dish keep the breadcrumbs

1 Roll each one in flour first

2. Then dip it in the egg white

3. Then roll in the breadcrumbs so that it is well covered. Keep it aside.

After all the Chops are coated it has to be fried.

Heat 1 cup oil in a Wok or a saucepan, the chops are deep fried.

The oil has to be very hot, to check this drop a crumb into the oil, if it rises to the surface immediately then it is ready.

Drop One or two chops into the hot oil and with a slotted spoon gently stir the oil to brown the surface evenly.

When it turns a nice golden brown take them out of the oil and keep on a dish with paper towels so that the excess oil is absorbed.

Serve hot with Ketchup or Green Dhania chutney.