aloo chops

Aloo Chops | Potato CroquettesIt just hasn’t stopped raining the last few days and what’s better than a hot cup of tea on a day like this? Well, tea and Aloo Chops of course. These little mouthfuls, Aloo Chops, are balls made of seasoned mash potato, that are covered in bread crumbs then deep fried. Aloo Chop | Potato CroquettesOn the streets of Sylhet, Aloo Chops are a very common street food. Massive karahis for deep frying the balls to a deep golden hue. Served with a simple onion salad and a dollop of ketchup. The flavours of Aloo Chops can slightly vary from vendor to vendor but the main flavour and ingredient are the same most of the time.
Aloo Chop | Potato CroquettesIt was during my visit to Sylhet fifteen years ago, when I first came to know Aloo Chops. However, dis-liking anything that was cooked in oil I didn’t try it until a later visit when I tried it out of respect to a relative that had invited us round for dinner. And yes, I enjoyed it, very much actually. And, I wasn’t surprised at how much I enjoyed it because end of the day the filling in itself was one of my favourite dishes., Aloo Satni, a dish I still eat at least once a week. And the familiar filling made me look past the detail that Aloo Chops are deep fried.
Aloo Chop | Potato CroquettesOver the years, Aloo Chops have become a victim of my cravings. Spontaneous mornings of rolling potato balls and adjusting the classic recipe to experiment. However, today I’m sharing the traditional recipe for Aloo Chops
Aloo Chop | Potato Croquettes

Aloo Chops | Potato Croquettes
Serves 4
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Ingredients
  1. 500g Baking Potatoes
  2. 25g Brown Onion, finely chopped
  3. 10g Fresh Coriander, finely chopped
  4. ½ tsp. Red Chilli Flakes
  5. ½ tsp. Salt
  6. ¼ tsp. Coarse Black Pepper
  7. ¼ tsp. Ground Coriander
  8. ¼ tsp. Ground Cumin
  9. 1 Egg
  10. 70g Breadcrumbs
  11. 10 Whole Coriander Leaves
  12. Oil, for deep frying
Instructions
  1. Pre-heat oven to 190 degrees Celsius
  2. Bake potatoes directly on the oven shelve in the middle of the oven until the flesh is soft. Check by inserting a fork into the spud, if it goes in easily then it’s done. For me this can vary from one to one and a half hour.
  3. Then, carefully mash the potato until smooth, remove the skin and let it cool.
  4. Once it’s completely cool, add the onions, fresh Coriander, Spices, Salt and mix. At this point check to for Salt, Pepper and adjust to your taste.
  5. Next, roll into balls. I weighed each ball to 30g each. But you could just eyeball and divide the mixture by eight.
  6. Dip each ball into the egg then the breadcrumbs. Do this for all the balls. Then repeat again so each ball has two layer of breadcrumbs.
  7. Now, heat up enough Vegetable oil for deep frying over medium heat. Heat the oil to about 180 degrees Celsius or until a piece of bread dropped into the oil, rises to the top straight away.
  8. Once the oil is heated, fry a couple of balls for 2-3 minutes turning them halfway. Do not crown the pan as it will be hard to turn. Once the balls are evenly browned, remove and drain on a paper towel cover plate. Do this to fry all the balls.
  9. Garnish with some whole Coriander leaves and serve with your favourite condiments.
THE SPOONTRESS http://www.thespoontress.com/
 Please do leave a comment if you try the recipe and let me know how you find them.

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