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Mashed Potato Croquettes (Aloo Chop)

 INGREDIENTS:

  1. Potatoes, 5 medium boiled, peeled, and mashed
  2. Onion 1 finely chopped
  3. Ginger-Green Chili paste 1 tsp
  4. Red Chili Powder 1 tsp
  5. Turmeric Powder 1/4 tsp
  6. Garam Masala Powder 1 tsp 
  7. Roasted Cumin Powder 1/2 tsp
  8. Peanuts 2 tbsp roasted and coarsely ground 
  9. Salt to taste 
  10. Coriander Leaves chopped 2 tbsp
  11. Gram Flour (Besan) 1/2 cup
  12. Rice Flour 1 tbsp
  13. Baking Soda, a pinch (optional)
  14. Water to make batter
  15. Oil for deep frying

METHOD:

Serving size: 6-7

Heat 1 tbsp of oil in a pan and add chopped onions. Saute until golden.

Add ginger-green chili paste, turmeric powder, 1/2 tsp red chili powder, roasted cumin powder, garam masala powder, and salt. Cook for 30 seconds.

Add mashed potatoes, roasted peanuts, and chopped coriander leaves. Stir to combine.
Let the mixture cool, then shape into small round patties.

To make the batter, mix besan, rice flour, 1/2 tsp red chili powder, salt, and baking soda in a bowl.

Add water gradually to create a smooth, thick, yet pourable batter.

Heat oil in a deep pan over medium flame. Dip each patty into the batter and slide into hot oil. Fry until golden brown and crisp on all sides. Remove with a slotted spoon and drain on paper towels.

Serve aloo chop with either tamarind-date chutney or tomato ketchup and ghugni (a spiced yellow pea curry).





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