18 medium size potatoes
4 bread slices
1.5 cups soya granules
3 medium size onions, cut very fine like mince
3 medium size tomatoes, diced small
½” ginger, finely chopped
6 garlic cloves, finely chopped
4 green chillies, finely chopped
1.5 tbsp garam masala powder
½ tsp turmeric powder
1 tsp red chilli powder
1 tsp black pepper powder
1 tsp white pepper
Salt to taste
A handful of coriander, finely chopped
A handful of mint leaves, finely chopped
Bread crumbs for coating
Oil for frying
Boil the potatoes.
Break down the bread slices to a fine powder in the blender.
Mash together the potatoes with the bread slices and white pepper.
Soak the soya granules in warm water for about 30 mins and then drain.
Fry the onion, ginger, garlic and green chillies till the onion is transparent.
Mix in the dry masalas.
Add the tomatoes and fry well till the oil separates.
Squeeze the soya granules and fry well till the raw taste goes.
Add salt to taste (just a little extra than required since it will be stuffed in the potato).
Add the coriander and mint and mix well.
Take off heat and let cool for sometime.
Oil the your and take small portions of the potato mash.
Spread the mash and put in a small quantity of the filling.
Wrap the mash around the filling and roll like a ball between your palms so that the pocket is completely sealed.
Shape and flatten on a board with the help of a spatula.
Dust with bread crumbs.
Repeat till all the mash is over.
Heat a little oil in a pan and fry the chops till nicely browned on either side.
Serve hot with ketchup or mint chutney or mint mayonnaise.