Aloo Chop with a Twist

Ingredients

• 4 medium-sized potatoes, boiled and mashed 4 medium-sized potatoes, boiled and mashed
• 1/2 cup breadcrumbs 1/2 cup breadcrumbs
• 1/2 teaspoon cumin powder 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder 1/2 teaspoon coriander powder
• 1/4 teaspoon turmeric powder 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• Salt to taste Salt to taste
• 1 tablespoon oil 1 tablespoon oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1/4 cup carrots, finely chopped 1/4 cup carrots, finely chopped
• 1/4 cup peas 1/4 cup peas
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 1 tablespoon ginger-garlic paste 1 tablespoon ginger-garlic paste
• 1/4 cup fresh coriander leaves, chopped 1/4 cup fresh coriander leaves, chopped
• Oil for deep frying Oil for deep frying

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 28g, 3g
• Protein: 4g
• Fiber: 4g
• Salt: 0.8g

Preparation

1. 1.
   In a mixing bowl, combine the mashed potatoes, breadcrumbs, cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Mix well to form a smooth dough-like consistency.
2. 2.
   Heat 1 tablespoon of oil in a pan over medium heat. Add the chopped onions and sauté until they turn translucent.
3. 3.
   Add the finely chopped carrots, peas, green chilies, and ginger-garlic paste to the pan. Cook for a few minutes until the vegetables are tender.
4. 4.
   Sprinkle salt and mix well. Remove from heat and let the mixture cool.
5. 5.
   Take a small portion of the potato mixture and flatten it in your palm. Place a spoonful of the vegetable filling in the center and fold the potato mixture over it, shaping it into a round or oval shape.
6. 6.
   Heat oil in a deep pan or kadai for frying. Once the oil is hot, carefully drop the prepared potato fritters into the oil and fry until they turn golden brown and crispy.
7. 7.
   Remove the fritters from the oil and drain excess oil on a paper towel.
8. 8.
   Serve the spiced potato fritters hot with chutney or ketchup.

Treat your ingredients with care...

• Potatoes — Ensure the boiled potatoes are well-drained to prevent excess moisture in the potato mixture.
• Breadcrumbs — If you don't have breadcrumbs, you can substitute with crushed cornflakes or panko breadcrumbs for a crunchier texture.
• Green chilies — Adjust the quantity of green chilies according to your spice preference.
• Fresh coriander leaves — Finely chop the coriander leaves for a burst of freshness in the filling.
• Oil for deep frying — Use a neutral oil with a high smoke point, such as vegetable oil or canola oil, for deep frying.

Tips & Tricks

• To make the fritters extra crispy, refrigerate the shaped potato chops for 15-20 minutes before frying.
• You can add a pinch of garam masala or chaat masala to the potato mixture for an additional burst of flavor.
• Serve the Aloo Chops immediately after frying to enjoy them at their best texture and taste.
• If you prefer a healthier alternative, you can bake the potato fritters in a preheated oven at 200°C (400°F) for 20-25 minutes, flipping them halfway through.

Serving advice

Serve the spiced potato fritters as a snack or appetizer. They can be enjoyed on their own or with mint chutney, tamarind chutney, or tomato ketchup for dipping.

Presentation advice

Arrange the golden brown Aloo Chops on a platter and garnish with a sprinkle of fresh coriander leaves. Serve them alongside a small bowl of chutney or ketchup for a visually appealing presentation.