Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.
Aloo Chop Is Delicious and Nutritious
Potatoes are not only delicious, but they are healthy, as well. They are a good source of fiber, antioxidants, potassium, vitamin B6, and vitamin C.
I like the smooth and silky texture of boiled potatoes, and once you boil them, they blend well with other veggies and spices.
Boiled potatoes are the main ingredient in this easy recipe for aloo chop (potato croquettes). I made these snacks for a holiday, and my family members liked them very much. I served them with tomato sauce, and they vanished in no time!
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Serves 4 people
- 2 potatoes, washed, boiled, peeled, and mashed
- 1 onion (big), finely chopped
- 1 green chili, finely chopped
- 1 tablespoon ginger-garlic paste, or crushed ginger and garlic
- 1/2 cup bread crumbs
- 1/2 cup all purpose flour (maida)
- 1 teaspoon cumin seeds
- 1/6 teaspoon turmeric powder
- 1/4 teaspoon garam masala powder
- 1/4 teaspoon or less red chili powder
- 1/4 teaspoon coriander powder
- 2 tablespoons fresh coriander leaves, finely chopped
- 2 teaspoons oil
- salt to taste
- 1/4 teaspoon amchur (dry mango) powder
- oil for deep-frying
- Boil the potatoes. Peel them. Mash them until there are no lumps. Set aside.
- If you don't have the ginger-garlic paste, you can make it quickly. In a blender, add ginger pieces, garlic cloves, and green chilies. Make a fine paste. Set aside.
- Add all-purpose flour to a bowl. Add some water and just a little salt. Mix well to make a moderately thick batter. Set aside.
- Make the potato mixture: Heat the oil in a non-stick pan. Throw in cumin seeds. Let them crackle. Throw in the chopped onions. Saute until they turn pinkish.
- Add ginger-garlic-green chili paste. Saute the mixture for 30 seconds.
- Add mashed potato, turmeric powder, red chili powder, coriander powder, garam masala powder, dry mango powder, and salt.
- Saute the mixture for 30 seconds. Add chopped coriander leaves. Mix well. Turn off the heat. Set pan aside to cool.
- Divide the potato mixture into many lemon-sized balls. Shape each one into a round patty.
- Heat the oil for deep-frying. Dip each of the patties in the all-purpose flour mixture. Next, coat each of them with bread crumbs. (If you don't have bread crumbs, you can make them using bread: Tear 3 bread slices, put the pieces into a mixer, and pulse to get bread crumbs.)
- Gently slide the patties in the medium-hot oil. Fry 5 to 6 patties at a time. Don't overcrowd the pan.
- Fry, turning occasionally, to get golden brown and crispy aloo chop (croquettes).
- Remove the croquettes from the oil. Place on an absorbent paper towel. Repeat the same process with the remaining potato mixture.
- Serve hot aloo chop with green chutney or tomato sauce. Enjoy!