Name: Aloo Chop or Potato Fritters/Cutlets recipe by Sujata Roy at BetterButter
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6
Ingredients: Potatoes 4; Salt to taste; Cumin powder 1 teaspoon; Coriander leaves 2 tablespoon finely chopped; Green chilli 1 -2 finely chopped; Grated ginger 1 teaspoon; Roasted cumin powder or roasted mixed spices powder 1 teaspoon; Amchur or dried mango powder 1 teaspoon; Peanut 2 tablespoon roasted and peeled optional; Besan or chickpea flour 1 cup; Rice flour 2 tablespoon; Semolina/suji 1 tablespoon; Salt 1 teaspoon; Baking soda a pinch; Water 1 cup; oil for deep fry

ABOUT Aloo Chop or Potato Fritters/Cutlets RECIPE

These potato fritters/cutlets are called aloor chop in Bengal. A delicious no onion garlic recipe from Bengal. Crisp from outside and soft inside fritters perfect for party snacks.

Ingredients Serving: 6

Potatoes 4
Salt to taste
Cumin powder 1 teaspoon
Coriander leaves 2 tablespoon finely chopped
Green chilli 1 -2 finely chopped
Grated ginger 1 teaspoon
Roasted cumin powder or roasted mixed spices powder 1 teaspoon
Amchur or dried mango powder 1 teaspoon
Peanut 2 tablespoon roasted and peeled optional
Besan or chickpea flour 1 cup
Rice flour 2 tablespoon
Semolina/suji 1 tablespoon
Salt 1 teaspoon
Baking soda a pinch
Water 1 cup
oil for deep fry

Instructions

Boil, peel and mash the potatoes.
In a bowl mix besan/chickpea flour salt, soda, Semolina/suji and rice flour. You can add garlic paste and red chilli powder too if you like. Add water slowly and mix well. Make a thick batter and keep aside.
In a large bowl mix all the ingredients with boiled, peeled and mashed potatoes.
For mixed spices dry roast 2 tablespoon each of cumin and coriander seeds, 3 - 4 cardamom, 1 small stick cinnamon and 4 cloves. If you like hot add 1 - 2 dry red chilli with it. After roasting let the mixture cool and grind them to make powder. Keep in airtight container for later use.
Mix everything well and make equal size 10 - 12 balls. Make them round or give any shape of your choice.
Heat sufficient oil in a kadahi or woke or deep pan. Take out 1 tablespoon hot oil and mix in the batter. It will make your fritters more crispy.
Dip the potato balls in the batter and fry till golden brown colour. Remove from oil and place them on a paper towel.
Serve hot with kasundi, mustard sauce, tomato sauce or any chutney.

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