Aloo Chop (Potato Croquettes)

Ingredients

• 2 large Potatoes
• 1/2 cup Gram Flour (Besan)
• 2 tablespoons Rice Flour
• 1 small Green Chilies
• 1 teaspoon Ginger
• 1 teaspoon Garlic
• 1/2 teaspoon Turmeric Powder
• 1/2 teaspoon Cumin Powder
• 1/2 teaspoon Coriander Powder
• 1 teaspoon Salt
• 1 cup Vegetable Oil (for frying)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 2 large Potatoes in a medium pot and cover with cold water. Bring to a boil over high heat, then reduce heat to medium and cook for 15-20 minutes, or until the potatoes are fork-tender. Drain the potatoes, let them cool slightly, then peel them and mash them thoroughly in a large bowl.
2. 2Add the 1/2 cup Gram Flour (Besan), 2 tablespoons Rice Flour, 1 small Green Chili (finely chopped), 1 teaspoon Ginger (grated), 1 teaspoon Garlic (minced), 1/2 teaspoon Turmeric Powder, 1/2 teaspoon Cumin Powder, 1/2 teaspoon Coriander Powder, and 1 teaspoon Salt to the bowl with the mashed potatoes. Mix everything together until well combined.
3. 3Take about 2 tablespoons of the potato mixture at a time and roll it between your hands to form small, oval-shaped croquettes. Place the shaped croquettes on a plate.
4. 4In a separate medium bowl, whisk together the 1/2 cup Gram Flour (Besan) and 2 tablespoons Rice Flour with about 1/2 cup of water. Stir until you have a smooth batter with a thick coating consistency, similar to pancake batter. Add a pinch of salt to the batter.
5. 5Pour the 1 cup Vegetable Oil into a deep frying pan or a large, heavy-bottomed pot. Heat the oil over medium heat until it reaches 175°C.
6. 6Dip each shaped croquette into the gram flour batter, making sure it is completely coated. Let any excess batter drip off for a second.
7. 7Carefully place 3-4 coated croquettes into the hot oil, being careful not to overcrowd the pan. Fry for 4-6 minutes, turning occasionally, until they are golden brown and crispy on all sides. Use a slotted spoon to remove the fried croquettes from the oil.
8. 8Place the fried croquettes on a plate lined with paper towels to absorb any extra oil. Repeat steps 6-8 with the remaining croquettes.
9. 9Serve the Aloo Chop hot as a snack.

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