Aloo chop in worcestershire sauce(shallow fried)

The star of this recipe is worcestershire sauce used as a coating before the shallow frying!
The tamarind and vinegar in the sauce gives the chop a sweet sour taste.
You can enjoy the chop as it is and does not require any extra sauce or chutney as a dip.
I have shallow fried the chop and used very little oil.

Ingredients:
Boiled potatoes-6 medium size,
Bread crumbs-1 cup- lightly toast bread and leave it to cool.As it cools the slice will harden.Break the bread into small pieces and run in the grinder to make crumbs.It can be made and kept in the fridge.
Worcestershire sauce-1/3 cup,
Green beans-1/2 cup,
Carrot-1/2 cup,
Green peas-1/4 cup to 1/2 cup-you can use frozen or boiled to save time,
Ginger-l/4 tsp,
Green chilli-1-deseeded and chopped or use according to taste,
Green coriander leaves-4 tbsp,
Onion-1/2-chopped,
Seasoning-
Anar dana-1/4 tsp(optional),
Cumin seeds-14 tsp,
Roasted cumin pwd-1/2 tsp,
Sauf or fennel pwd-1/2 tsp,
Amchoor pwd-1/2 tsp,
Black salt-1/2 tsp,
Salt to taste.
Oil -1/4 to shallow fry.

Method:

Mash the potatoes in a bowl.
Add 1/4 tsp of black salt ,1/2 tsp of regular salt and 1 tbsp of chopped coriander leaves.

Mix and then add 1 tbsp of bread crumbs.

Mix and keep aside.

Heat a non stick kadahi and add 1 tsp of oil.
Add 1/4 tsp of cumin seeds.

As the colour of cumin changes,add 1/4 tsp of shredded ginger and chopped green chilli.

Add the chopped onions.

 Saute till the onions are soft.

Add the chopped green beans and stir fry in high heat for a minute.

Add the carrots and stir fry another 1 minute.

Lower the heat and add the peas, roasted cumin pwd,anar dana(optional),amchor pwd and salt.

Cover and let it cook for 5 minutes or till the peas are slightly soft.

Keep tossing the vegetables in between.

Close gas and sprinkle chopped coriander leaves.

Taste and adjust seasoning.
Take out in a bowl and leave it to cool.

Divide the mashed potatoes into six portions.

Make round balls.
Make a well in the center and fill 1 tbsp of filling in each ball

Close and pat it to make 6  slightly flattened balls.

Place them in a plate and cover.

Leave it in the fridge for at least 1/2 hour or until you plan to make it and serve it hot.
Shallow frying:
Shake the bottle before using the worcestshire sauce.
Take a bowl and pour 1/3 cup of worcestshire sauce.
Put the bread crumbs on a plate for coating.
Dip each unfried chop in the sauce and then coat it with bread crumbs.

Heat 1/4 tsp of oil in a non stick pan.
As oil heats up ,place the coated chops.

Make 3 in one batch.
Toss the chops till they are evenly brown on both sides.
Take out on a paper plate to drain out the excess oil.

Makes 6 chops.

Some leftover filling for 2 chops will be there that can be used for filling paratha or mix it with plain rice.