Steps
- Finely chop 4 garlic cloves, 1 medium onion, 1 handful of fresh parsley, and 1 large seeded green chili. Mix with 300g of ground beef.
- Add ½ teaspoon of ground black pepper, ½ teaspoon of paprika, ½ teaspoon of ground cinnamon, ½ teaspoon of red chili powder, 1 teaspoon of salt, and ½ teaspoon of ground ginger.
- Mix in 1 egg and 2 tablespoons of breadcrumbs. Peel 4 large potatoes; cut into ½in / 1cm slices and split each almost through to form a pocket. Fill with the beef mixture.
- Mix ½ cup of breadcrumbs with 2 tablespoons of all-purpose flour. Beat 2 eggs. Dip the pockets in egg and crumbs, then repeat.
- Heat 2in / 5cm of vegetable oil in a deep pan. Fry in batches over very low heat until golden, the potatoes are tender, and the beef reaches 160°F / 71°C. Drain and sprinkle with chaat masala.