Start the dough: Add potatoes to a medium pot, cover with water by 1 inch and set on high heat. Once the water starts to boil, cook for 30 minutes, until there is little resistance when the potatoes are pierced with a fork. Drain the potatoes and return them to the pot, then fill with cold water and set aside to let the potatoes cool further.

Make the filling: In a large frying pan, heat 1½ tablespoons of the ghee for 30 seconds on high heat. Stir in cumin seeds. Add the onion, garlic and green chiles. Continue cooking, stirring occasionally, until the onions are translucent, about 5 minutes. Add the beef and cook, breaking up meat into pieces, until it starts to crisp around the edges, about 7 minutes. Stir in cilantro, garam masala, salt and black pepper; adjust seasonings to taste. Transfer to a bowl and wipe out the pan.

Drain and peel the potatoes and transfer to a large bowl. (If they’re still too hot to handle, you can rinse them under cold water for a few minutes.) Thoroughly mash using a fork or potato masher until any lumps are smoothed out. Add the cornstarch and 1 teaspoon salt and mix to form the dough.

Take ¼ cup dough and roll it between your palms to form a ball. Flatten the ball to form a 2 ½-inch-wide round, about ¾ inch thick. Form a well in the middle of the round with your thumbs and add 2 tablespoons of meat filling. Gently fold the sides of the dough over the filling until the filling is completely covered. Flatten again as needed to maintain the disc shape of the cutlet. Repeat to form the remaining cutlets. (You may have some filling left over; save it to enjoy over rice.)

Line a large plate with a paper towel and set aside. In a wide shallow bowl, lightly beat the eggs. Place bread crumbs in another wide shallow bowl.

Add the remaining ghee to the frying pan and heat on high until melted and shimmering. Dip a cutlet in egg, and then evenly coat in bread crumbs and gently place in the skillet; repeat to add 3 or 4 more cutlets to the pan. Fry cutlets until golden brown, 30 to 45 seconds per side, then transfer to the paper-towel-lined plate. Repeat to cook the remaining cutlets in batches.

Serve potato chops warm or at room temperature with chutney. (Refrigerate any extra chops for up to 2 days; reheat in a toaster oven or air fryer.)