Aloo Chop (Potato Cutlets)

Instructions

1. 1Place the 4 medium Potatoes in a large pot and cover with water. Boil for 15-20 minutes, or until the potatoes are tender when pierced with a fork. Drain the water, let the potatoes cool slightly, then peel them. Mash the peeled potatoes in a bowl until smooth.
2. 2Add the 1/2 teaspoon Turmeric Powder, 1/4 teaspoon Red Chili Powder, 1 tablespoon Ginger-Garlic Paste, 1/2 teaspoon Garam Masala, 2 tablespoons Cilantro, and 1 teaspoon Salt to the mashed potatoes. Mix everything together thoroughly until well combined.
3. 3Take about 2 tablespoons of the potato mixture at a time and shape it into small, flat cutlets, about 1.27 cm thick. Repeat until all the potato mixture is used.
4. 4In a separate medium bowl, whisk together the 1 cup Chickpea Flour and 1/4 cup Rice Flour. Gradually add about 1/2 cup of water, whisking until you have a smooth, thick batter with no lumps. Add a pinch of salt to the batter.
5. 5Pour the 2 cups of Vegetable Oil into a deep frying pan or wok. Heat the oil over medium-high heat until it reaches 175°C. You can test if the oil is ready by dropping a tiny bit of batter into it; it should sizzle immediately.
6. 6Carefully dip each shaped cutlet into the chickpea flour batter, ensuring it is fully coated. Gently place the battered cutlets into the hot oil, being careful not to overcrowd the pan. Fry for 3-5 minutes per side.
7. 7Fry the cutlets until they are golden brown and crispy on both sides. Use a slotted spoon to remove the fried cutlets from the oil and place them on a plate lined with paper towels to drain any excess oil.
8. 8Serve the Aloo Chop hot with your favorite chutney.

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