Aloo Chop (Potato Croquettes)

Ingredients

• about 680 g Potatoes
• 1 tsp Turmeric Powder
• 2 tsp Ginger-Garlic Paste
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 0.5 tsp Garam Masala
• 0.25 tsp Red Chili Powder
• 1 tsp Salt
• 0.75 cup Besan (Gram Flour)
• 0.25 cup Rice Flour
• 0.75 cup Water
• 2 cup Vegetable Oil

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

Instructions

1. 1Place the about 680 g Potatoes in a large pot and cover them with water. Bring the water to a boil over high heat, then reduce heat to medium and boil for 15-20 minutes, or until the potatoes are easily pierced with a fork. Drain the water completely, then peel the potatoes while they are still warm enough to handle, and mash them thoroughly in a large bowl until smooth.
2. 2Add the 1 tsp Turmeric Powder, 2 tsp Ginger-Garlic Paste, 1 tsp Cumin Powder, 1 tsp Coriander Powder, 0.5 tsp Garam Masala, 0.25 tsp Red Chili Powder, and 1 tsp Salt to the mashed potatoes. Mix everything together very well until all the spices are evenly distributed throughout the potatoes.
3. 3Let the spiced potato mixture cool slightly in the large bowl for 10 minutes, which helps the croquettes hold their shape better.
4. 4In a separate medium bowl, whisk together the 0.75 cup Besan (Gram Flour), 0.25 cup Rice Flour, and 0.75 cup Water until the batter is smooth and lump-free. The batter should be thick enough to coat the back of a spoon.
5. 5Take small portions of the cooled potato mixture and firmly shape them into patties or cylindrical croquettes, each about 5.08 cm long.
6. 6Pour the 2 cups of Vegetable Oil into a deep frying pan or wok. Heat the oil over medium heat until it reaches 175°C; to test if the oil is ready, drop a tiny bit of the besan batter into it, and it should sizzle immediately.
7. 7Dip each shaped potato croquette into the prepared besan batter, ensuring it is completely coated on all sides, then let any excess batter drip off for a second. Carefully place 4-5 batter-coated croquettes into the hot oil, ensuring the pan is not overcrowded to maintain oil temperature, and fry them for 6-8 minutes total, turning gently every few minutes, until they are a deep golden brown and appear crispy all over; they should sound crisp when tapped lightly.
8. 8Using a slotted spoon or spider strainer, carefully remove the fried aloo chop from the oil and place them on a plate lined with paper towels to absorb any extra oil. Let them drain for at least 2 minutes, then repeat the previous step with the remaining croquettes.
9. 9Serve the Aloo Chop hot with your favorite compliant chutney or dipping sauce.

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