Potato Chops with Red Onion Relish

Potato Chops with Red Onion Relish

Potatoes and cheese have been a reliable pair for generations, and this onion relish recipe India kitchens will recognise as a kachori-style shortcut takes that pairing somewhere new. Mashed potato is shaped into small cavities and filled with a mix of The Misfits Red Onion Relish and mozzarella before being rolled in bread crumbs and shallow-fried until golden. A party snack, a tea-time chop, or a sandwich filling.

Why this recipe works

Mashing the potatoes with rice flour rather than plain flour gives these chops a crisper bite once fried. Making a cavity for the filling rather than mixing it into the mash keeps a pocket of melted, tangy filling at the centre.

Ingredients

  • 600 gms potatoes, boiled and peeled
  • 3 tbsp butter, for shallow frying (≈ 40 g)
  • 3 tbsp rice flour (≈ 25 g)
  • 3 tbsp bread crumbs (≈ 20 g)
  • Salt, as per taste
  • Red chilli flakes, as per taste
  • 2 tbsp mozzarella cheese, grated (≈ 20 g)
  • 4 tbsp The Misfits Red Onion Relish (≈ 60 g)

Makes approximately 8–10 chops.

Tags: Snack

Step-by-step method

  1. Wash and boil the potatoes until tender. Peel off their skin.
  2. Add salt, red chilli flakes, and rice flour to the peeled potatoes, then mash.
  3. Dust flour on your palm and make small balls of the mashed potato.
  4. Mix The Misfits Red Onion Relish and mozzarella cheese in a bowl.
  5. Make a small cavity in each ball, shaping it like a vati, and put the relish-cheese mixture inside.
  6. Cover the edges without breakages and roll the balls over bread crumbs.
  7. Heat butter in a non-stick pan, reduce heat, and shallow fry until golden brown and crisp on both sides. Repeat with the remaining mixture.
  8. Serve with green chutney, mustard, or between sandwiches.

Swaps & variations

Any melting cheese works instead of mozzarella. Swap rice flour for cornflour. For a baked version, brush with oil and bake at 200°C for 20–25 minutes, flipping halfway. Make smaller chops for bite-sized party appetizers.

Storage & make-ahead

Shape and crumb ahead, refrigerate uncooked for up to a day, and fry fresh so the coating stays crisp. Fried chops keep a day refrigerated, reheat in a pan or oven.

Nutrition note

A fried potato snack. It carries ashwagandha, one of the ingredients in The Misfits Red Onion Relish, alongside the usual carbohydrate and dairy of a potato-and-cheese chop.

The Misfit behind this recipe

The Misfits Red Onion Relish starts with onions grown by organic farmers around Jaipur, including the brand’s own farm in Chaksu, cooked down slowly with ashwagandha, a traditional Ayurvedic ingredient. Using it as a filling is exactly the kind of everyday, resourceful cooking this relish was built for.

Keep cooking with The Misfits

Shop the jars: The Misfits Red Onion Relish · The Misfits Taster Pack

Try next: Leftover Salad Tortilla Wrap

Frequently Asked Questions

What is a good onion relish recipe for Indian snacking?
Filling mashed potato chops with red onion relish and cheese, rolled in bread crumbs and shallow-fried.
Can I bake these potato chops instead of frying them?
Yes, brush with oil and bake at 200°C for 20–25 minutes, flipping halfway.
What cheese works best in these relish-filled chops?
Mozzarella; processed cheese cubes or cheddar substitute well.
Can I make these potato chops ahead for a party?
Yes, shape and crumb a day ahead, refrigerate uncooked, then fry fresh.
What should I serve with red onion relish potato chops?
Green chutney, mustard, or as a sandwich filling.