Marinate 1kg mutton chops with 1 tbsp ginger garlic paste, 1 tbsp red chili powder, salt to taste and 1/4 tbsp crushed black pepper for half an hour. Then cook marinated mutton chops with 2 tbsp oil on low flame. Put off the flame when water dries up. Add 250 grams cottage cheese, salt to taste, 3 sliced green chilies, 1 tbsp chicken cubes’ flour and 1/4 tbsp crushed black pepper to 1 kg mashed potatoes.
Mix together all the ingredients. Cover the chops with potatoes mix so that only the bone remains uncovered. Dip in beaten eggs and coat with bread crumbs.
Deep fry chops in hot oil on low flame until they are golden brown. Place on an absorbent sheet and serve.