Many of you might have heard about “Aloo Chop” (Potato Chop), a kind of cutlet that is coated with semolina, stuffed with some spicy veg or non-veg filling and deep-fried. It is one of the popular snack items in Northeast India including West Bengal. But, how about this favourite Aloo Chop of yours with a fresh bacony twist? Yes, you heard it right! So, this is my version of the famous Aloo Chop wrapped with slices of bacon and shallow fried instead of deep-frying. So, why not to surprise your guests next time with this new version of Aloo Chop (Potato Chop) that is crispy outside and soft inside with a hidden treasure of flavours? Scroll down!

Ingredients:
Mince chicken: 200 gms
Green peas: 1 cup
Chopped onion: 1 cup
Chopped ginger: 1 tablespoon
Chopped garlic: 1 tablespoon
Black pepper: Half teaspoon (ground)
Red chilli powder: 1 teaspoon
Turmeric powder: 1 teaspoon
Garam masala powder: 1 teaspoon
Boiled potatoes: 4 medium-sized
Curry powder: 1 tablespoon
Chopped coriander leaves: 1 cup
Bacon: for wrapping (Beef/ Pork/ Lamb)
Semolina: 1 cup
Oil: For shallow frying
Salt: As per taste

Preparation: 45 minutes to an hour, serves 3-4 persons.

Step 1: Make the filling. Heat a pan and add 2 tablespoons of cooking oil. Once the oil is hot enough add the chopped onion and fry until it turns slightly brown and translucent. Add the chopped ginger and garlic and saute for 2 minutes. Now add the green peas followed by the minced chicken and mix it well for a minute in medium heat. Keep breaking the chicken with the spatula while stirring it.

Add the spices (i.e. ground black pepper, turmeric, garam masala powder and red chilli powder) after sauteing the chicken for a minute. You can add chopped green chillies to make it spicy. Add salt as required and saute it for 2-3 minutes. Cover the lid and let it cook for 5 minutes until the water comes out from the chicken. After 5-7 minutes add half a cup of water and cover the lid again. Let it cook from medium to low heat until the water is completely evaporated. Saute the chicken for another 5 minutes in high heat, turn the gas off and keep it aside.

Step 2: Take the boiled potatoes in a bowl and add salt (as per taste), chopped coriander leaves and curry powder. Mash it and mix everything well with hand or with a fork.

Step 3: Apply some oil in your hand and take a portion of mashed potato. Make a ball of approx 2-3 inches in diameter and press it gently to flatten it. Add one tablespoon chicken filling and close it carefully. Give it a round or oval shape according to choice. Now wrap 2-3 slices of bacon around the ball coat it with semolina and keep it aside. Follow the same process to make the remaining.

Step 4: Heat a pan or kadhai and add oil for frying. I personally prefer shallow frying rather than deep frying to consume less oil. You can choose any one option according to your preference. Add the chops or the potato balls into the pan one by one and fry all side evenly in medium heat until you get a crispy brown layer. Turn the chops carefully every time to avoid them from breaking. The shape of the chop might get a little distorted while turning if you are shallow frying.

P.S.: One can also use an air-fryer or bake it in the oven.

Serve it fresh and hot along with some soups and salad as a side dish, an appetizer or as a wholesome meal.

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