Sneha's Recipe: Potato Chops

Corn Potato Chops (patties) are crispy, delicious melt in the mouth savory snack. These are coated in breadcrumbs and pan-fried until golden.
Maks 13 Chops
Ingredients
For The Covering / Shell
½ Kg Potatoes - boiled & mashed
1 Teaspoon Salt
4 Medium Bread Slices - Lightly soaked and mashed
3 Tablespoons Corn Flour
For The Corn Filling
2 Cups Sweet Corn - boiled
2 Tablespoons Oil
1 Teaspoon Cumin seeds
1 Medium Onion - finely chopped
½ Teaspoon Turmeric powder
½ Teaspoon Red Chilly powder
1 Teaspoon Chaat Masala
1 Tablespoon Lemon juice
Salt To Taste
2 Tablespoons Coriander leaves
4 Green chillies
4 Cloves Garlic
Method
For The Corn Filling

Coarsely grind together the coriander leaves, green chillies and garlic along with a cup of sweet corn to a coarse paste. Add this mixture to whole corn and mix well and keep aside.
In a pan heat oil, add cumin seeds when they sizzle, add the onions and saute until translucent, then add the corn mixture along with spices, salt and fry for a few minutes, then cover and cook for another 2 minutes. Stirring in between. Switch off the flame, let this mixture cool completely.
For The Covering / Shell

In a large plate peel the boiled potatoes and then grate them when they become warm. Mash them with your hands or a potato masher or fork. Let the mashed potatoes cool at room temperature.

Once cooled add the rest of the ingredients well. Form it into a dough. Divide into 13 equal balls, keep aside covered

Making Corn Potato Chops

Grease your palm with oil, flatten one ball of potato mixture, place a tablespoon or more of the corn filling.Bring the edges in the center and cover the stuffing.

Shape with your palms by rolling it firmly to make around pattice. Make all the rest of the chops.

Roll in crumbs and keep aside.

Heat 2 tablespoons of oil in a griddle or broad frying pan on medium high flame. Place the stuffed Corn Potato Chops by leaving sufficient space in between so that you flip them easily. Do not over crowd the pan or else they will break. When one side becomes golden and crisp, then turn over gently with a spatula and fry the other side. Fry the second side till crispy golden and turn over again. Flip a couple of times if needed to get an even golden color and crisp texture. Remove them on a paper kitchen towels to remove excess oil.