Been pouring incessantly for the past couple of days… Do you (like me) crave for those deep fried indulgent goodies? 

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)

Ingredients

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

Method

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.

  
3. Mix together the remaining ingredients (mutton chops, whole garam masala, remaining powdered masalas, chopped ginger and garlic)  with a cup of water and cook till tender in a pressure cooker

  
4. Drain and dry the chops and cool them. The balance stock may be put to other good use. Sprinkle a little salt and season.

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.

  
6. Deep Fry the chops on a medium heat till the potato cover is crisp and golden.

  
7. Serve hot with green mint chutney and / or tomato ketchup.