Stuffed Potato Chops With Tomato Sauce Recipe
Ingredients
| Potatoes | 1⁄2 Kilogram | |
| Peas | 250 Gram | |
| Carrots | 2 | |
| Fresh ginger | 1 Teaspoon | |
| Tomato ketchup | 3 Teaspoon | |
| Ghee | 2 Cup (32 tbs) (For Deep Frying) | |
| Ground mixed spice | 1 Teaspoon | |
| Turmeric | 1⁄2 Teaspoon | |
| Cauliflower | 250 Gram | |
| Coriander leaves | 2 Teaspoon, chopped | |
| Green chilies | 3 | |
| 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 | |
| Salt | To Taste |
Nutrition Facts
Serving size
Calories 541 Calories from Fat 369
% Daily Value*
Total Fat 42 g64.7%
Saturated Fat 25.9 g129.4%
Trans Fat 0 g
Cholesterol 112.5 mg37.5%
Sodium 143 mg6%
Total Carbohydrates 38 g12.6%
Dietary Fiber 6.5 g26.1%
Sugars 6.1 g
Protein 7 g13.1%
Vitamin A 77.9% Vitamin C 110.9%
Calcium 4.9% Iron 14%
*Based on a 2000 Calorie diet
Directions
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.
SERVING
16 Serve in an oval plate, surrounded with potato chips.
Chef
