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Aalu chop / Potato fritters
Aalu chop / Potato fritters

Before you jump to Aalu chop / Potato fritters recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.

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One way to address this to begin seeing some results is to realize that you do not need to change everything straightaway or that you have to altogether eliminate certain foods from your diet. If you would like to commit to a wholesale change, that is okay but the main thing at first is to try to ensure that you are making more healthy eating choices. As you get used to the taste of healthy foods, you will realize that you’re eating more healthily than before. Like many other habits, change occurs over a period of time and once a new way of eating becomes part of who you are, you are not going to feel the need to revert to your old diet.

Hence, it should be fairly obvious that it’s not difficult to add healthy eating to your everyday life.

We hope you got benefit from reading it, now let’s go back to aalu chop / potato fritters recipe. You can have aalu chop / potato fritters using 21 ingredients and 22 steps. Here is how you achieve that.

The ingredients needed to prepare Aalu chop / Potato fritters:
  1. Prepare 250 gms Potatoes
  2. You need Water
  3. Use Salt
  4. You need ingredients for making aloo chop stuffing
  5. Use 1 tablespoon oil
  6. Get 1/3 cup chopped onions
  7. Prepare 1/2 teaspoon ginger paste
  8. Get 1 teaspoon garlic paste
  9. Prepare 1 green chili - finely chopped
  10. Use 1/4 teaspoon turmeric powder
  11. Get 1/4 teaspoon red chili powder
  12. Use 1 teaspoon coriander powder
  13. Prepare 1 teaspoon cumin powder
  14. Use 2 tablespoons chopped coriander leaves
  15. Use Salt
  16. You need for making besan batter
  17. Use 1 cup besan (gram flour)
  18. Take 1 pinch baking soda, optional
  19. Take 1/2 teaspoon salt or add as required
  20. You need 1/3 cup water or add as required
  21. Take 2 cup Oats
Steps to make Aalu chop / Potato fritters:
  1. Rinse and then place 3 medium sized potatoes (250 grams potatoes) in a pressure cooker. Add water as required just about covering potatoes. Also add ½ teaspoon salt.
  2. Pessure cook for 4 to 5 whistles. when the pressure settles down on its own, remove the lid. Drain all the water.
  3. Let the potatoes become warm. Then peel and mash them with a fork. Keep aside.
  4. Now heat 1 tablespoon oil in a small pan or kadai. Add ⅓ cup chopped onions.
  5. Sauté onions on a low to medium flame till they turn translucent.
  6. Then add ½ teaspoon ginger paste, 1 teaspoon garlic paste, 1 green chili (finely chopped).
  7. Mix and saute till raw aroma of both ginger and garlic goes away.
  8. Now add ¼ teaspoon turmeric powder, ¼ teaspoon red chili powder, 1 teaspoon coriander powder and 1 teaspoon cumin powder. Mix very well.
  9. Now add the mashed potatoes in the sauteed onion mixture. Mix potatoes very well.
  10. Add 2 tablespoon chopped coriander leaves. Season with salt as per taste.
  11. Mix very well and switch off the flame. Let this potato filling cool down at room temperature. Do check the taste and add more salt or spice powders if required.
  12. Then make small to medium sized potato cutlet or patties from them. Keep aside.
  13. When the boiled potatoes are cooling, you can make the besan batter and keep it ready.
  14. To make besan batter take 1 cup besan in a mixing bowl. Also add 1 pinch baking soda and ½ teaspoon salt or add as required. You can also add 1 to 2 tablespoon rice flour if you want.
  15. Now add ⅓ cup water in parts. - Whisk to a smooth and thick batter. Do add water as required. Depending on the quality of besan, you can add less or more water.
  16. Heat oil for deep frying in a kadai. Add a small spoon of the batter in the oil. If the batter comes up steadily on top of the oil, the oil is ready for frying.
  17. Dip the potato cutlet in the besan batter and coat it well with the batter.
  18. Now roll it on the oats.
  19. Now gently place the batter coated potato cutlet in the hot oil.
  20. Fry the aloo chops on medium flame till it is light golden in colour and lightly crispy.
  21. Place the fried potato chops on kitchen paper towels for extra oil to be absorbed.
  22. Serve the aloo chop with any chutney or sauce or dip.

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