Saturday, March 15, 2008

Aloo Chop {Potato Cutlet}

Aloo Chop or Potato cutlet is a specialty of my grandmother's. Now I make them with my own twist and it is delicious, if I do say so myself! Its so simple! I hardly cook with measurements - unless I have to tell someone else what to this is one of those without exact measurements and purely based on your own personal taste.


Potato (any is good but a starchier potato holds together better)
Black pepper
Coriander Powder
Bread crumbs (I use 'toast biscuits' all mashed into crumbs)
Oil to fry

1) Boil potatoes. Once soft, drain and let cool.

2) Smash 'em up (I am hands on so I dif in with my fist and fingers to mash those babies down!) and start adding the spices. Add salt, sugar and black pepper. Start with adding just little bit and taste along the way to get a perfect balance suitable for your palate.

3) Next, dab a little oil in your palms and place table spoon worth of potato in it. Now roll 'em up like playdough into a ball and them lightly press palms together to flatten it out just a little bit.

4) Once all the cutlets are ready, break an egg into a bowl and mix. Don't whip, just break yolk and mix with the whites. Add a lil bit of salt and 1/2 tsp. of coriander power. Mix well.

5) Dip the cutlets in the egg, cover them well in bread crumbs and set aside till all done.

6) Heat about 1/2 cup of oil in a deep frying pan. Once the oil is hot - if smoky its too hot - place the cutlets carefully in the oil. You want it a dark nutty color so watch and be careful not to get splattered by oil. Turn it over to cook well on other side.

I use a paper towel on a plate to dry off excess oil. Its great warm and cool. Sometimes I give a side of chutney or just plain tomato ketchup - but this recipe - friends just enjoy as is!