Here’s my adaptation of an age old recipe from Laxmibai Dhurandhar’s ‘गृहिणी मित्र’… The Pathare Prabhu equivalent of Larousse!
Of course I’ve made a few changes as the original recipe was written for a time when cooking techniques and measures were far different… Here’s a picture of the original recipe from the Book!
Here’s the recipe for my version… (Serves 3)
Mutton Chops – 300 gms (6 nos)
Chopped Ginger & Garlic – 1 tsp each
Red chilli powder, Turmeric, Pathare Prabhu Sambhaar Powder – 2 tsp each (1/2 for the mutton and 1/2 for the potatoes)
Whole Garam Masala – Cardamom, Cinnamon, Peppercorns (may be tied in a sachet)
Potatoes – 300 gms (4 medium potatoes) – Boil, peel and grate these
Toasted Cumin Seeds – 1/2 tsp
Breadcrumbs – 2 tbsp
Salt to taste
Oil for deep frying
1. Boil, peel and mash the potatoes, grate while warm over a fine grater. Season with salt to taste and a tsp each of turmeric, red chilli and PP sambhaar powder.
2. Add breadcrumbs and toasted cumin seeds and mix well. You should have a dry pliable dough like mash-ball. Set aside.
5. Divide the potato dough into 6 equal portions and carefully coat each of the chops evenly with the potato mash.
Cover the meaty portion and leave the bony bit sticking out.
6. Refrigerate the coated chops for at least 1-2 hours. I find this helps the potatoes stick to the chops and also prevents them from disintegrating while frying.