Aloo Chop (Spiced Potato Patties)

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 20-25 minutes, or until the potatoes are fork-tender. Drain the water, peel the hot potatoes, and mash them thoroughly in a large bowl.
2. 2Add the 1/4 cup Onion (finely chopped), 1 tablespoon Ginger-Garlic Paste, 1/2 teaspoon Turmeric Powder, 1/4 teaspoon Red Chili Powder, 1 teaspoon Coriander Powder, 1/2 teaspoon Garam Masala, and to taste Salt to the mashed potatoes. Mix everything together until well combined.
3. 3Add the 1/2 cup Chickpea Flour and 2 tablespoons Rice Flour to the potato mixture. Mix thoroughly with your hands or a spoon until a cohesive dough forms. If the dough feels too wet, add a little more chickpea flour, 1 tablespoon at a time, until it's manageable.
4. 4Divide the dough into 8 equal portions. Roll each portion into a ball and then flatten it into a patty about 1.27 cm thick.
5. 5Pour enough Vegetable Oil into a large, heavy-bottomed skillet or pot to reach a depth of about 2.54 cm. Heat the oil over medium-high heat until it reaches 175°C. You can test if the oil is ready by dropping a tiny piece of dough into it; it should sizzle immediately.
6. 6Carefully place 3-4 patties into the hot oil, ensuring not to overcrowd the pan. Fry for 3-5 minutes per side, until they are a deep golden brown and feel crispy to the touch. Use a slotted spoon to turn them gently.
7. 7Remove the cooked patties from the oil and place them on a plate lined with paper towels to absorb any excess oil. Repeat with the remaining patties.
8. 8Transfer the cooked Aloo Chop to a serving plate. Garnish generously with the 2 tablespoons Fresh Cilantro and serve immediately.

Substitutions

Related Guides