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CRISPY FRIED CHOPS

lamb chops dipped in a rice flour batter and then fried
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Equipment

  • Knife
  • Chopping board
  • mixing bowls
  • Pot with a lid
  • Deep round pan ( karahi for frying)

Ingredients
  

For Chops

  • 25 pieces chops
  • 1 1/2 tsp Salt (approximately, adjust according to taste)
  • 2 tbsp cooking oil
  • 2 tsp red chilli powder
  • 2 tsp cumin seed powder
  • 1 tsp black pepper powder
  • 2 tbsp ginger garlic paste

For Batter

  • 1 and a half cup rice flour ( I am using english cup measurements) 
  • 1 tsp Salt ( remember some salt was added whilst cooking the chops)
  • 1 tsp red chilli powder
  • ¼ tsp deep orange food colour
  • 1 tsp chat masala
  • Some more chat masala to sprinkle in the end
  • Oil for deep frying the chops

Instructions
 

  • In a pan, fry the chops with oil and ginger garlic paste.
  • This can be done on high flame. Once the water released from the chops dries out add all the other dry spices and add about two cups of water (approximately). It should be enough to cover and cook the chops until they are tender. 
  • Once there’s enough steam in the pot leave it to simmer and cook on low medium flame until the chops are tender. Be careful it shouldn’t be over cooked as we don’t want the meat to fall off the bone. If the meat is fresh, it shouldn’t take more than 25-30 minutes for the meat to cook. The cooking time depends on the quality of meat used.
  • Once the chops are done dry out any excess water. Its advisable to do this on high flame as we do not want the meat to break.

For the batter:

  • Mix in all the ingredients and prepare a batter. The batter needs to be thick enough to just coat the chops. Because if the batter is too thick, we won’t get a crispy coating. It should be just thick enough to wrap the chop. So just enough water need to be added to get the right consistency and leave aside for at least 20 minutes before frying because the rice flour needs some time to rise. The batter will thicken after a while, add some more water ( if needed) to get the desired consistency before frying.
  • Frying the chops
  • In a karahi (a deep pan) pour oil. It should be enough to deep fry chops in batches. Once the oil is hot, dip each piece one by one in the prepared batter . let the excess batter drip from the chops. and deep fry in batches.
  • Remember the chops are already cooked it just needs a quick frying for about 4-5 minutes turning it whilst frying may be once or twice. Take them out when crispy on both sides
  • Tips for frying:
  • Turn or move the chops whilst frying only after the batter gets cooked at the top otherwise, as it is a thin coating, it will come off the chops. Which means, when you put the chops let them fry for a minute then turn them.
  • After frying, take them out on a cooling rack. Do not use kitchen towel to rest the the fried chops as they become soggy.

Notes

  • Sprinkle some chat masala over chops and serve with green chutney whilst hot.