Potato Cutlet

A popular fast food all over the world across cultures the croquette is a kind of fried food stuffed with minced meat or vegetables and sometimes mashed potatoes, cut into breadcrumbs, rolled into a cylinder or disk, and then deep-fried. The croquette gained a world-wide popularity both as a delicacy as well as an easily produced fast food.

In India, it is known as the Alu-tikki (Potato Cutlet) or the Alu-chop in Bengali which is a common potato filled croquette served throughout the place, primarily as a snack. It is very famous in North India, served with a stew; mostly served as snacks at home and is also popularly sold by road-side vendors. It is readily available and quite cheap, with a variety of choices.

No street is without its very own line of stalls or hawkers selling these food items. Although the hygienic standards involved in the preparation of these foods may be questionable, the variety and textures of the foods on offer are certainly interesting.

Sometimes it is called cutlet and eaten just like that or a fast food variation is inside a hamburger bun (like a vegetarian burger).The Bengali chop varies from the Anglo-Continental croquette only in being spherical rather than cylindrical . In Bengal the variation of these cutlets include the Alur Chop, Chingrir Chop (Shrimp & Potato Chop), Bhetki Chop (a very popular fish in Bengal), Beguni (stuffed with bringal slices), Egg Chop, Mochar Chop (Banana Flower Chop) and many others and is mainly served with fried-rice.

Here is a recipe of the Alur Chop / Alu Ki Tikiya (Potato Cutlet/ Croquette):
Serves: 4 to 6 (makes 18-24 cutlets)


Ingredients:

# 4-5 Potatoes, peeled, boiled, mashed and allowed to cool
# 1 cup finely chopped onion
# 1 tsp turmeric powder
# 2 tbsp of oil
# 1 tsp chopped garlic
# 1 tsp chopped ginger
# 1-2 green finger chillies
# 1/2 tsp ground cumin
# 1/2 tsp ground cloves
# 1/2 tsp ground cinnamon
# 1 tbsp white vinegar
# 1/2 tbsp mint leaves, finely chopped
# 1/2 bunch fresh coriander leaves, finely chopped
# 1 cup fine dry bread crumbs
# Salt and pepper to taste


Method:

1. Bring a large pot of water to a boil and add 1 tablespoon of salt and the potatoes. Cook until tender. Let cool slightly, then peel and mash the potatoes until smooth. Season with one-half teaspoon of salt and a dash each of pepper and turmeric. Set aside.

2. Cook the onion in 1 tablespoon of oil in a saucepan and fry until golden brown. Mash the chopped garlic and then the chopped ginger into paste. Add the garlic and ginger paste to the pan and cook for a minute.

3. Chop the green chillies and coriander leaves and add the other ingredients to the mixing bowl with the vinegar, turmeric and seasoning.

4. Use your hands to mash the potatoes, mixing the lovely masala mixture in. Shape the potatoes into 3-inch balls. Form each ball into a cup. Flatten to form round cakes or "chops." Lightly coat with bread crumbs.

5. Heat one-half cup of oil in a shallow skillet. Add the potato chops and fry until golden brown all around. Remove them to paper towels to drain and then arrange on a serving platter.

Enjoy with salad and a selection of sauces or pickles. You can also add other assortments of vegetables, fishes or meat to the mixture. Just let your imagination fly.

The different chops are important items in everyday life which makes Indian Street Food so unique and tasty.

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