Raisha's aloo chops (Indian potato croquettes)

    Aloo chops are crisp Bengali potato croquettes. TThis recipe is also great for Ramadan.


    1 person made this

    Ingredients
    Serves: 2 

    • 2 large potatoes
    • 1 onion, minced
    • fresh coriander, minced, to taste
    • fresh chilli, to taste (optional)
    • snipped chives, to taste (optional)
    • salt and pepper, to taste
    • 1 egg
    • breadcrumbs as needed
    • oil for frying

    Method
    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Boil the potatoes in water until they can be easily pierced with a knife, about 25 minutes depending on size.
    2. As soon as they are cool enough to handle, remove the skins. Mash the potatoes in a bowl.
    3. Add the chopped onion, coriander, chilli, chives and salt and pepper. Mix to combine.
    4. With clean hands shape the potato mixture into a golf ball-size pieces.
    5. Crack the egg in a deep plate and beat it lightly.
    6. Dip the potato balls into the egg, making sure to coat them evenly. Then coat the potato balls in breadcrumbs on all sides.
    7. Heat oil in a frying pan. Fry the potato ballls from all sides until crisp and golden.

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