Bengali Chicken Keema Chop (Chicken keema Pakoda)

Bengali Chicken Keema Chop (Chicken keema Pakoda) -

Chicken Keema Chop or Chicken Keema Pakoda or Chiken keema cutlet is a mouth watering snacks item which you just can't resist yourself from having.

Method:

Start off with 1 lb of Chicken Keema
Heat 2tbsp oil in a fry pan.
Add 1 medium sized onion finely chopped and fry till it is soft and pink with browned edges.

To above, add -
1 tsp ginger paste, 1 tsp garlic paste,
1/2 tsp Cumin powder, 1/2 tsp Coriander powder, 1/2 tsp Red chili powder(more to taste)
and saute for a minute

Add the chicken keema. Add salt to taste. Mix well and cook the keema with the spices until keema is no longer pink and is cooked. Sprinkle 1/4tsp of Garam masala. At this point taste and adjust for seasoning.
Once the keema is done, cool. Then add it to a blender and give a whirr to make a crumbly kind of mix. Do NOT blend to a fine paste.
Meanwhile boil 2 large potatoes.Once cooled, peel and mash with salt to taste.

Next with your hands mix all of the the following -
mashed potatoes, the prepared keema, a clove of garlic minced, 2-3 green chili finely chopped, little beet noon or rock salt, a pinch of sugar
Scoop out small portions of the above mix and fashion them into thick disc shapes or oblong shapes.

Here comes Deep Frying:

Now prepare for frying and set up the following
Egg Wash i.e., two eggs beaten with a tbsp of water --> A flat platter with Seasoned Bread Crumbs --> Hot Oil for deep frying
Note: I season the bread crumbs with garlic-pepper powder
Dip the chop/croquette in egg wash --> roll in bread crumbs --> fry till golden brown on both sides.
Note: I have noticed that after the chop/croquettes have been rolled in brad crumbs if you let them rest in the refrigerator for half hour, the coating is better.
Sprinkle the croquettes/chop with some chat masala or beet noon and serve with chopped onion, mustard and Ketchup