PERI PERI GOAN POTATO CHOPS

By Graciano D’Souza, Goan Masterchef, Novotel Goa Resort & Spa

INGREDIENTS:

● Potatoes: 500 gms

● Chopped onions: 80 gms

● Chopped green chilli: 10 gms

● Chopped coriander: 20 gms

● Chopped garlic: 40 gms

● Chopped ginger: 20 gms

● Peri peri spice powder: 10 gms

● Bread crumbs or semolina: 200 gms

● Maida: 100 gms

● Salt as per your taste

● Pepper as per your taste

● Oil for frying

METHOD

In a pot boil the potatoes along with salt until nicely cooked. Keep it aside to cool.

Once cooled, peel off the skin and set aside.

Add little oil to a pan. Once it reaches medium heat, sauté the finely chopped onion, ginger and garlic until translucent.

Now add this mixture to the boiled potatoes along with a teaspoon of periperi powder, salt and pepper.

Mash the mixture into a smooth dough. Finally add the chopped coriander, and give it a nice mix. Keep in the chiller for an hour or two. Remove the mixture from the chiller. Take a golf ball size quantity of the potato mixture and shape into round but slightly flat disks.

Lightly coat the potato chops with flour and keep aside.

Carefully coat each potato chop with semolina if you prefer a vegetarian dish. Alternatively, you may coat the chop with beaten egg before coating it with semolina. Heat some oil in a shallow pan until it

reaches medium heat.

Fry the chops on both sides, until nice and

golden brown on all sides.

Drain any excess oil using a paper towel.

Serve them hot with your choice of mayo or dip