Who doesn’t love some delicious hot and crispy aloor chops!

Piled up on street food stalls all over Bangladesh. This is definitely a favorite iftar item for many, and perfect for Episode 5 of my Ramadan Iftar Series! (Only one more episode left for this seasonnn!)

Tips for a fluffy potato filling:

Any type of mashed potatoes can tend to get gluey if not done properly, here are a few tips to get the perfect fluffy mashed potatoes for your filling everytime!

1. Do not overcook the potatoes, boil just until fork tender (When you can insert the fork in without much resistance)
2. Drain your potatoes very well, but don’t let them cool. (it is also much easier to peel them when they’re hot)
3. When mashing all the ingredients together to form the filling, do not over mash. Over mashing can also make the potato sticky.
4. Fry on medium high heat, anything less will have the oils soaking in and the potato can tend to be stickier when that happens also.

Freezing instructions:

You can freeze these potato chops before adding the batter and frying. Just place your formed patties on a plate or tray, and set in the freezer for a couple hours until they are frozen. Then transfer them into a zip lock bag for later. You can store these in the freezer for a couple months. When you need them, just pop them out of the freezer 15-30 minutes before you’re ready to fry (or overnight in the refrigerator). and prepare as usual.

You can watch the full process in this video!

INGREDIENTS  

Filling

• 1 lb potatoes (boiled in heavily salted water)
• 1 tsp red chili flakes
• 1/2 tsp gorom mosholla/garam masala
• 1/4 tsp cumin powder
• 1/4 tsp coriander powder
• light dash ground black pepper
• 1/8 cup corn starch
• 1 tsp salt (or to taste)
• 1 tsp mustard oil
• 2-3 green chilis (finely sliced)
• 1/4 cup cilantro (chopped)

Batter

• 1 cup besan (gram flour)
• 3 tbsp corn starch or rice flour
• 1/2 tsp salt
• 1/2 tsp sugar
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 1/2 tsp baking soda
• 1/2 tsp ginger paste (optional)
• 1/2 tsp garlic paste (optional)
• 1/2-1/3 cup ice cold water (+/- few tablespoons as needed)

INSTRUCTIONS

Wash your potatoes, then put them in a small pot, fill water to about an inch above the potatoes, add in salt, set heat to medium and start boiling.

Batter

Sift your besan and corn starch to get rid of any lumps, then add in the rest of your ingredients (except water)

Pour in chilled water bit by bit and whisk until you get to a thick-ish consistency. Then let it rest for 20 minutes while you prep the filling.

Filling

Insert a fork into your potato to check if they’re tender. The fork should go in fully without much resistance. Do not overboil. Drain well.

Peel the potatoes while they’re still hot

Then put them in a bowl and mash lightly.

Add in the rest of your ingredients, mash everything together well.

Give it a taste and add more salt if needed. Mix well.

Forming the patties

Then use a quarter cup scoop to portion out your chops

Form balls in the palm of your hand, then flatten to make the patties.

Frying

Heat your oil on medium high. Check if it’s hot enough by dropping in some batter. It should drop and float up in a second.

Place your patties in the batter one by one, flip and cover all sides

Wipe off the excess on the side of the bowl, and gently place them into the oil. You can use your hands or a fork for this.

Flip them over as soon as possible, then let them fry for just a few minutes (about 3-5) until nice and golden brown on both sides, flipping a couple times as needed.

Strain on a wire rack or some paper towels, and serve while they’re still hot and crispy!