Marinate chops in ginger/garlic paste, red chillies, half the black pepper and salt for half hour.
Put chops in a shallow pan with two tbsp oil and cook on low heat.
Remove from heat when liquid evaporates and cool.
Add grated cottage cheese, salt, green chillies, remaining black pepper and white flour mixed with chicken stock cubes to the mashed potatoes.
Mix thoroughly, enclose the meaty part of the chops, one by one, with a thin layer of mashed potatoes, and leave the bone uncovered.
Dip in beaten egg, roll in breadcrumbs and fry on medium heat till brown.
Drain on absorbent kitchen paper and sprinkle with a pinch of gram flour.
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