To begin making Goan Soya Mince Potato Chop Recipe first make the soya keema masala.

Soak soya granules or if you are using chunks in hot water for half an hour.

Drain soya granules/ chunks, squeeze the water out slightly from the soya granules and pulse in a mixer grinder once or twice to get a chunky keema texture of the soya granules.

If using fresh green peas, blanch them until they get cooked. Drain and keep aside.

Heat a tablespoon of oil in a wok. Add finely chopped onions, ginger, garlic and green chilies and cook till onions turn soft.

Once the onions turn soft, add the turmeric powder, red chilli powder, coriander powder, garam masala and salt, mix well cook for about 15 seconds.

Add soya granules mix well, simmer and let it cook for 10 minutes in its own juices. Turn off heat, garnish with coriander leaves and stir. Check the salt and adjust according to taste.

Next boil the potatoes in a pressure cooker for five whistles and let it cool. Once cooled peel and mash them in a large bowl. Add corn flour and salt and mix well.

Take a ball size aloo tikki mixture in your palm and make a grove in the center. Fill it with the soya keema mixture and close the ball. 

Roll the Soya Mince Potato Chop in wheat bran and shallow fry on a heated pan with little oil until it is golden brown and crisp on both sides. Ensure you do it on low to medium heat, so it gets heated and cooked from inside out.

Remove the Goan Soya Mince Potato Chop onto oil absorbent paper once they turn golden brown on each side.

Serve Goan Soya Mince Potato Chop along with Green Chutney , Dahi Batata Puri Chaat  and Dahi Vada for your next chaat party.