Goan Soya Mince Potato Chop
Introduction
The Goan Soya Mince Potato Chop is a delicious vegetarian appetizer that combines the goodness of soya chunks and potatoes. These golden, crispy tikkis are stuffed with a spicy and flavorful soya keema mixture, making them an irresistible snack or starter for any occasion. Perfect for a chaat party or as a tea-time snack, this dish is sure to impress your guests with its rich textures and vibrant spices.
Ingredients
| Ingredients | Quantity |
|---|---|
| Soy Chunks (Nuggets) – soaked in hot water | 1 cup |
| Onion – finely chopped | 1 |
| Green Chilli – finely chopped | 1 |
| Green peas (Matar) | 1/4 cup |
| Ginger – finely chopped | 1/2 teaspoon |
| Garlic – finely chopped | 1/2 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Red Chilli powder | 1 teaspoon |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Garam masala powder | 1/2 teaspoon |
| Coriander (Dhania) Leaves – chopped | 2 tablespoons |
| Potatoes (Aloo) – boiled | 4 |
| Corn flour | 1 tablespoon |
| Wheat Bran | 3 tablespoons |
| Salt | To taste |
| Sunflower Oil | For frying tikkis |
Preparation Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Cuisine: Goan
Course: Appetizer
Diet: Vegetarian
Instructions
-
Prepare the Soya Keema Masala
To begin, soak the soy chunks (or granules) in hot water for about 30 minutes to soften. After soaking, drain the water from the chunks and gently squeeze out the excess water. Pulse the soaked soya chunks in a mixer grinder a few times to achieve a chunky texture similar to minced meat (keema).
If you are using fresh green peas, blanch them in boiling water until tender, then drain and set aside. -
-
Cook the Soya Mixture
Heat 1 tablespoon of sunflower oil in a wok or frying pan over medium heat. Add finely chopped onions, ginger, garlic, and green chilies. Sauté them for a few minutes until the onions become soft and translucent.
Once the onions are cooked, add the turmeric powder, red chili powder, coriander powder, garam masala, and salt. Stir well and cook the spices for about 15 seconds to release their aroma.
Add the prepared soya chunks to the pan and mix thoroughly. Let the soya cook in its own juices for about 10 minutes, stirring occasionally. Turn off the heat and garnish with freshly chopped coriander leaves. Taste the mixture and adjust the salt if necessary. -
Prepare the Potato Mixture
Meanwhile, pressure cook the potatoes for 5 whistles or until they are soft and fully cooked. Allow the potatoes to cool before peeling them. Once cooled, mash the potatoes in a large bowl.
To the mashed potatoes, add corn flour and salt, then mix well until the mixture is smooth and well-combined. -
Shape the Tikkis
Take a small portion of the potato mixture in your palm, roughly the size of a ball. Flatten it slightly and create a well in the center. Spoon in the prepared soya keema mixture and gently seal the potato around the filling.
Roll the stuffed potato balls in wheat bran, ensuring they are evenly coated. -
Fry the Tikkis
Heat a little oil in a pan over low to medium heat. Carefully place the stuffed potato chops in the pan and shallow fry them until they turn golden brown and crisp on both sides. Be sure to cook them slowly to ensure the filling is heated through and the outer crust becomes crispy. -
Drain and Serve
Once the Goan Soya Mince Potato Chops are golden brown and crispy, remove them from the pan and place them on oil-absorbent paper to drain any excess oil. -
Serving Suggestions
Serve the Goan Soya Mince Potato Chops hot with a side of green chutney, Dahi Batata Puri Chaat, or Dahi Vada for a complete chaat experience. They make an excellent addition to any party or gathering, and their unique flavors are sure to be a hit with your guests.
Tips for Best Results
- Adjust Spices: Feel free to adjust the spices according to your taste. If you prefer a spicier dish, increase the amount of red chili powder or add more green chilies.
- Cooking Temperature: When frying the tikkis, keep the heat on low to medium to allow the filling to heat up without burning the outer crust.
- Alternative Flour: If you prefer, you can substitute corn flour with rice flour for a different texture.
Conclusion
This Goan Soya Mince Potato Chop is a delightful vegetarian snack that offers a burst of flavors and textures in every bite. The crispy exterior, paired with the savory soya keema filling, creates a satisfying treat that’s perfect for any occasion. Whether served at a casual dinner or as part of an elaborate chaat spread, these tikkis are sure to leave everyone asking for more!
