Teresa's Recipes
Aloo Chop - Indian Spiced Potato Fritters
The Aloo Chop is a beloved Indian street food delicacy, known for its flavorful potato mash encased in a crispy breadcrumb crust. It offers a delightful contrast of textures, with the soft, spiced potato interior and the golden, crunchy exterior. These bite-sized treats are deep-fried to perfection and are a true celebration of Indian spices.
Ingredients
- 4 large, boiled and mashed Potatoes
- 1 medium, finely chopped Onion
- 2, finely chopped Green chili
- 1 inch piece, grated Ginger
- 1/4 cup, finely chopped Coriander leaves
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1/2 teaspoon Red chili powder
- 1/2 teaspoon Turmeric powder
- to taste Salt
- 1 cup Breadcrumbs
- for deep frying Oil
Dietary Notes
- Servings: 15
- Dish Type: Snack
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Calories: 100
- Fat: 5g
- Carbs: 12g
- Protein: 2g
- Sodium: 150mg
- Sugar: 1g
Instructions
- In a large mixing bowl, combine the mashed potatoes, finely chopped onion, green chili, grated ginger, chopped coriander leaves, cumin powder, coriander powder, red chili powder, turmeric powder, and salt. Mix well until all ingredients are evenly distributed in the potato mash and the mixture is smooth.
- Take a small portion of the potato mixture in your hands and shape it into a round or oval-shaped chop. The size should be about that of a small lemon.
- Roll the chop in the breadcrumbs, making sure it is evenly coated on all sides. This will give the aloo chop a crispy exterior.
- Heat oil in a deep pan over medium heat. The oil should be hot enough that a small piece of the potato mixture sizzles immediately upon being dropped in.
- Carefully place the breadcrumb-coated potato chop into the hot oil and fry until it turns golden brown and crispy on all sides. This should take about 2-3 minutes.
- Using a slotted spoon, remove the fried aloo chop from the oil and drain excess oil on a paper towel.
- Serve hot with your choice of ketchup or chutney. Mint chutney or tamarind chutney are popular choices.
Tips
- Boil the potatoes until they are just done and not overcooked to avoid a soggy mixture.
- Adjust the amount of green chili and red chili powder based on your desired level of spiciness.
- The aloo chops are best served immediately while they're still hot and crispy.