It's been so long since I've had Aloo Champs, so I decided to make some. It's a tasty snack which is very filling as well.
- 2 or 3 big potatoes
- 1/4 tsp garam masala
- 1 tsp fried onions
- 1 medium onion finely cubed
- 1 tsp mint leaves finely chopped
- 1 small green chilli finely chopped (optional)
Peel the potatoes, wash, cube, and put in a recipient with a tight cover. Add double amount of water, some salt and let boil on medium-high fire. (Or you can put them in a pressure cooker with the skin on and take them out after 2-3 whistles)
How to check if potato is correct : After 15 minutes of boiling, take one cube on a plate and press with a fork. It should crush down easily. If not, let boil 5 mins more and test again and again after 5 minutes interval.
Also, we do not want the potato to be creamy. It should just be mash-able.
Drain potato well, let it sit in a colander for like 5 mins untill all water is drained.
Put potato in a bowl, mash them with fork (dont wait for it to be cold to mash).
Add the garam masala powder, fried onions (I always have them in fridge), cubed onion, chopped mint leaves, and chopped chilli (if you want)
Mix with your hand very well, making sure all the ingredients are evenly spread.
Taste the mix and add some more salt if required (we already added salt in the potatoes while boiling but you can put more in at this stage). It shouldn't be too salty, because if you eat with chutney, the chutney will have salt in it...combining both in your mouth might be too salty.
Check the taste of the garam masala too. It should be faintly nice, too much will make the mix bitter.
Take a ball of the mixture, roll it between your palms to make a "gulab jamun" shape (long oval), then press both sides of the shape with your palm to flatten it. Roll the potato mix in grinded biscuit/bread crumbs.
Dip the potato mix in well beaten egg (you may add a little bit salt in the egg, but it's not required) and fry in medium-high fire for around 2-4 minutes. The mix is very soft, so be careful while you turn the aloo champ in oil.
Remove on absorbing paper (kitchen towel). And eat??
Reminder : When you roll the mixture between your palms, compact the mixture firmly so that it doesn't break apart in the oil. That's why we don't want the potato mash to be creamy. Nor too raw either.
Special thanks to Khairah for this recipe. This was the first time I made Aloo Champs and it turned out quite nice. I didn't have garam masala, so I substituted with some cumin powder and coriander powder instead. I also didn't put any chilli in as I like to have it with crushed chilli (pima craze) on the side.