Potato (aaloo) – 4 medium
Salt – as per taste
Ginger (minced) – 1 tbsp
Garam masala – 1 tsp (freshly ground mixture of green cardamoms, cloves and cinnamon preferred)
Corn starch – 2 tbsp ( disolved in ½ cup of water)
Bread crumbs – as required for coating the chops
Oil – as required for deep frying
For the filling:
Onion – 2 medium (grated)
Mint leaves (finely chopped) – ½ cup
Green chili – 2-3 (finely chopped or minced)
Raisins – 2 tbsp (soaked in water and halved)
Lemon juice – 2 tbsp
Salt - as per taste
Method of Preparation
1. Boil, peel and grate potatoes.
2. Add salt, ginger and garam masala, and mix well to get a smooth dough. Keep aside.
3. For preparing the filling, lightly squeeze out the juice from grated onion, and discard the juice.
4. Mix in the other ingredients of the filling, and keep aside.
5. Divide the potato mixture into 8 parts.
6. Fill about 1 ½ tsp of the filling in each part and give the shape of a chop.
7. Dunk each of them in the corn starch solution and roll on the bread crumbs.
8. Deep fry on medium high heat, till golden brown.
9. Serve hot with ketchup or green chutney.
Notes & Tips
1. This is my mother's recipe that used to be a big hit in big and small gatherings at our house, especially on Holi. I have re-learned this recipe from my little sister Soma, who makes it quite often and is carrying the tradition on her young shoulders.