Potato chops....or more better BATAT CHAPP

Ahh this is a starter the famous one....my entire family is a fan of it....any feast and no potato chops at home aww dts bad...Expressions could den be dangerously harmful...lol....jokes apart it is one of our favourite item!!!
I have eaten many a people's potato chops but no comparisons to my mother who makes it wid chicken kheema and my mother in law who makes it wid mutton kheema...Each of it is exceptional in taste and should mention size...but both of them have one thing in common ...it just melts in the mouth....

I present to u the chop with Mutton Kheema in it !!! ( Savvy ishtyle)

Ingredients:
1.For the filling
500 gms mutton Kheema(mince), wash and kept in a strainer to remove excess water
3-4 medium sized onions chopped fine
10-12  garlic cloves, chopped very fine( u can used the ginger garlic chopper at home)
1-2" ginger chopped fine
2-3 green chillies chopped finely
1 tomato fnely chopped
1/2 carrot diced into very small cubes(tiny)
1 small katori green pease(small ones)
peppercorns ,cinnamon,cardamom ,bayleaf, curry leaves, cloves (lil of everything for tadka)
coriander leaves , mint leaves to garnish
garam masala, black pepper powder, tumeric and salt
juice of 1/2 lime or less

2. For the cover:
Boil 8-10 old potatoes, clean and mash them. make a dough adding a lil salt and tumeric
-if the dough cannot be formed(usually doesnt happen, refrigerate the mash  potatoes for an hour and use again)

3. For frying,
Oil ( for shallow frying)
1-2 Egg beaten lightly
and rava to fry

1. In a cooker, add the things for the tadka, once it crackles add chopped onions, garlic and ginger and chillies let it cook till onion looses colour and the aroma of ginger and garlic comes out well
2. Then add the chopped tomatoes and a little tumeric powder. Let the tomatoes soften a bit
3. Add carrots, green peas , stir for a minute 
4. Add the Kheema( YoU can use any mutton or chicken kheema for chicken you need the spices a little more)
5. Add salt, A tsp of garam masala and 1/2 tsp of black pepper powder.
6. Take 2 whistles in cooker. Be careful that kheema doesnt stick to the bottom of the cooker.
7. You can Sprinkle very little water with you fingers before taking the whistle and pressure cooking it.
8. After removing the lid, check for water if there's water let it dry up.
9. Add chopped coriander leaves, mint leave and dash of lemon juice
10. If needed you can add little garam masala( if u feel its not that spicy and masaledar)
11. Remove from heat and let it cool
12. Make a dough of the potatoes as directed above
13. Take a portion of the cooled mashed potato (as of the size of a pingpong ball) flatten in it on your palm, (as a mini puri in your palm). If the potato mixture is greasy add a little oil to your palm first
14. Add a spoon of the cooled kheema(mince)  to the centre of the flattened portion seeing that the whole spices do not come in it and form a ball completely covering the kheemaContinue this for the rest of mashed potato and kheema.
15. Heat oil in a frying pan 
16. In a saucer take rava , roll the potato chop in this rava and then dip in the beaten egg (which is in another katori) and let it fry till golden brown Flip both sides till golden brown.

I hope you will enjoy this...its seems long but its very easy and yummy