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Potato Chops

Chops in which potatoes are wrapped around a spicy chicken filling, breaded and deep fried.
Servings: 4



  • 2 chicken breast sliced
  • 11/2 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp coriander powder
  • 1/4 tsp garam masala
  • 1/2 tsp cumin powder
  • 2 medium potatoes boiled with little salt skinned and mashed
  • 2 tbsp cornflour
  • 1 medium onion chopped
  • 2 green chillies chopped
  • 1 tsp garlic chopped
  • 1/2 tsp ginger chopped
  • 1 tsp coriander leaves chopped
  • Salt to taste
  • 1 egg
  • Breadcrumbs
  • 2 tbsp oil
  • Oil to deep fry



  • Marinate the sliced chicken with red chilli pdr, turmeric pdr, coriander powder, garam masala pdr and cumin powder. Mince them finely in a processor.
  • In a pan, heat oil and add in the onion along with the green chillies. Sauté.
  • Add in ginger, garlic.
  • Add in the chicken and mix well breaking them apart. Cover and cook till the water releases from chicken and evaporates. Add more spices if you want to.
  • Add in the leaves and keep it aside.
  • Mix in cornflour with the mashed potato.
  • Take a portion of the mashed potato, say the size of a ping pong ball and flatten it to form a round shape.
  • Keep the filling in the centre and enclose the filling by drawing up the sides of the potato. Flatten it a bit.
  • Dip each patty in egg wash and then breadcrumbs and deep fry.


* You will get a very crispy exterior of the chops if you use the Japanese panko breadcrumbs.
* Do not overcrowd the pan while deep frying or else the potato chops will break apart.
* You can use any filling for this recipe.
* Make sure that you make a fairly thin coating of the potato aroung the filling.