Aloo Chops
30m prep 15m cook 1h 0m ready
Aloo chops are Indian street-food croquettes made from mashed potatoes spiked with green chilli and spices, coated in breadcrumbs and deep-fried until golden. Serve with green chutney and beetroot raita for dipping.
Ingredients
- 500 g potatoes peeled and cut into small chunks
- 2 clove garlic finely chopped
- 2.5 fresh ginger peeled and finely chopped
- 1 red onion finely chopped
- 1 green chilli finely chopped
- 14.8 ml ground cumin
- 14.8 ml ground coriander
- 10 fine green beans finely chopped
- 9.86 ml salt
- 1 egg
- 100 g plain/all-purpose flour
- 80 g panko breadcrumbs
- vegetable oil for deep-frying
- Beetroot Raita to serve
- Nisha's Green Chutney to serve
Nutrition (per serving, estimated)
Estimated based off 7 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 91.8 mg
- Iron: 2.01 mg
- Magnesium: 30.6 mg
- Phosphorus: 88.5 mg
- Potassium: 380 mg
- Zinc: 0.66 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 14.8 ml ground cumin
- 14.8 ml ground coriander
- 9.86 ml salt
- 1 egg
- 100 g plain/all-purpose flour
- 80 g panko breadcrumbs
Prepare
- 500 g potatoes, peeled and cut into small chunks
- 2 clove garlic, finely chopped
- 2.5 fresh ginger, peeled and finely chopped
- 1 red onion, finely chopped
- 1 green chilli, finely chopped
- 10 fine green beans, finely chopped
- vegetable oil, for deep-frying
- Beetroot Raita, to serve
- Nisha's Green Chutney, to serve
Let's Cook
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Step 1.
Cook the potatoes in a large pan of boiling salted water for 8–10 minutes, or until very tender. Drain, then return to the pan and mash. Set aside to cool completely.
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Step 2.
Once the mashed potatoes are cool enough to handle, add the finely chopped garlic, ginger, red onion, green chilli, ground cumin, ground coriander, finely chopped green beans, and salt. Mix until thoroughly combined. Taste and adjust seasoning if needed. Divide the mixture into 12 equal balls, then gently flatten each into a small puck shape (these are your 'chops').
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Step 3.
Crack the egg into a shallow bowl and lightly beat. Place the flour on a plate and the panko breadcrumbs on another plate. Roll one chop in the flour, then dip it into the beaten egg, then coat it in the breadcrumbs, patting gently to adhere. Place on a plate. Repeat with all chops. Refrigerate the coated chops for 15–20 minutes to firm up.
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Step 4.
While the chops are chilling, heat a 5cm/2in depth of vegetable oil in a deep, heavy-based saucepan or deep-fat fryer to 180°C/350°F. To test, sprinkle a few breadcrumbs into the oil; they should sizzle and quickly float to the surface.
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Step 5.
Carefully add the chilled chops to the hot oil in batches (do not overcrowd) and fry for 4–5 minutes, turning regularly, until golden brown and crisp. Use a slotted spoon to transfer the fried chops to a plate lined with paper towels to drain excess oil.
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Step 6.
Serve the aloo chops hot, with Beetroot Raita and Nisha’s Green Chutney on the side for dipping.
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