How to make Aloo Keema Chop -

A typical Bengali snack – mashed potato casing stuffed with spicy chicken mince, shaped into oblong cops and deep-fried

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Large potatoes, Chicken mince (keema)

Cuisine : Bengali

Course : Snacks and Starters

Aloo Keema Chop

Aloo Keema Chop Recipe Card


The Bengalis are great food lovers and take pride in their cuisine.  In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu.  The medium of cooking is mustard oil which adds its own pungency.  Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them.  Most of them are milk based and are prepared from chhena.
A meal, for the Bengali, is a ritual in itself.  Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating. 

Prep Time : 21-25 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Aloo Keema Chop Recipe

  • Large potatoes boiled, peeled and mashed 3

  • Chicken mince (keema) 1/2 cup

  • Oil 1 tablespo to deep fry

  • Green chillies finely chopped 2-3

  • Ginger finely chopped 1 inch

  • Garlic finely chopped 1 tablespoon

  • Small onion finely chopped 1

  • Turmeric powder 1 pinch

  • Coriander powder 1/2 teaspoon

  • Roasted cumin powder 1 pinch

  • Garam masala powder 3/4 teaspoon

  • Salt to taste

  • Fresh coriander leaves chopped 2 tablespoons

  • Eggs 2

  • Breadcrumbs as required

  • Green chutney to serve


Step 1

Heat 1 tbsp oil in a non-stick pan, add green chillies, ginger, garlic and onion, mix and sauté till the mixture is golden brown.

Step 2

Add turmeric powder, coriander powder, roasted cumin powder and garam masala powder and mix well. Add 2 tbsps water and mix well and saute till the moisture is absorbed.

Step 3

Add chicken mince and salt, mix well and sauté till the mince is completely cooked.

Step 4

Add 1 tbsp coriander leaves and mix well. Take the pan off the heat and set aside to cool.

Step 5

Take the potatoes in a bowl, add salt and mix well. Break the eggs into another bowl, add salt and whisk well. Take breadcrumbs in yet another bowl, add salt, remaining coriander leaves and mix well.

Step 6

Heat sufficient oil in a deep pan.

Step 7

Divide the potatoes mixture into equal portions and stuff each portion with a portion of the chicken mixture and shape it into an oblong chop.

Step 8

Dip each chop in egg mixture, coat with breadcrumbs and slide into the hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.

Step 9

Arrange them on a serving platter and serve hot with green chutney.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.