1/2 teaspoon of cumin powder ( toasted cumin seeds that have been grinded into a powder)
1/2 teaspoon of garam masala powder
1/2 kg boiled potatoes, peeled
4-6 green chilies, chopped
1 handful of coriander leaves, chopped
1/2 teaspoon of black pepper powder
1 teaspoon of ghee
1 teaspoon of ghee
1 piece of lemon
2 teaspoons of dry milk powder
1 tablespoon of flour
1-2 cups of biscuit crumbs ( or 7-8 toast biscuits grinded into crumbs)
Pinch of oregano
Pinch of kali jeera (black cumin)
Boil the minced beef in water.
On a separate pan heat 1-2 tablespoon of oil. Fry just one handful of onion slices (enough onion slices that can be collected from 2-3 onions). Add the boiled minced beef. Also add salt, ginger paste, garlic paste, onion paste, turmeric, red chili, coriander, cumin and garam masala powders. Fry until the fried smell of beef comes off and oil starts to float on top. Set aside the fried ground beef.
Mash the potatoes with chopped green chilies and coriander leaves, onion slices, black pepper powder, ghee, ginger-garlic paste and salt. Squeeze the lemon and mix well.
On a separate bowl, beat the egg with powdered milk, flour, salt and a pinch of black pepper powder. Set aside.
Make a medium sized ball out the potato mash in our palm. Press on the center of the ball with your fingers to make a small indentation. Fill in the indentation with the cooked ground beef. Cover the filling with a little more of the potato mash to make a fine ball. Now press again slightly to make it into an oval shaped “chop”. Repeat this step to make around 8-10 chops. Set aside on a tray.
Pour the biscuit crumbs on a flat tray. Mix in a bit of oregano and kali jeera (black cumin).
Dip each chop in the beaten egg mixture and place it on the tray with the biscuit crumbs. Cover it well with the crumbs. Do make sure that the crumbs are not powdery, but rather crunchy. Use one hand to dip the chop in the egg mixture, and the other hand to cover the chop with the biscuit crumbs. This way the chop will have less of a chance to break off
Heat a deep frying oil with just enough oil to fry 3-4 chops. Add one chop and dip another chop in the egg mixture and cover with biscuit crumbs. Add the chop to the hot oil.
Repeat this process to add 3-4 chops, one by one to the oil and fry until the chops turn brown.
Filter the oil used to fry the chops on a sieve so that fried biscuit crumbs that may have broken off during the frying process are separated. Collect the fresh oil and use it again to fry the next batch of chops.
Add more oil if needed.
Place the fried chops on a paper towel so that the excess oil is soaked out.