Does that sound like a weird name? Well, I assure you, to my 5 year old brain, it sounded quite apt…especially because they do look like an ‘Angool’, which is Bengali for Finger 😛 Also, this is by far, my favouritest ‘chop’ in the whole wide world.
Chop, in Bengali, is a name given to cutlets and bhajjiyas, regardless of what they’re made out of; Maacher Chop (fish cutlets), Mangsher chop (Meat or chicken cutlets), Mochar Chop, Chingris Chop, Dimer Chop and of course, Aloor Chop. The Bengali is incomplete without his quote of ‘Chop’, especially when it rains, or a festival is on the horizon. So no matter which corner of the world, if you look closely, you’ll quite possibly find a Bengali gobbling down a plate of steaming ‘Chop’ at that very crowded stall, mostly during Durga Puja.
And if you visit a Bong in his house around 5 in the evening, out comes the plate of assorted Chop-Cutlet, Mishti and Chaa…”arre moshai, chop khabben na?” (Here mister, won’t you have a croquette?”)…is the question they will ask you quizzically if you refuse one of these deep fried junks.. 😉
My Dida (maternal grandmom) was an expert chop-maker; she’s make the tastiest Macher and Aloor chop, and when she’d be visiting us in Mumbai, her Aloor Chop would make a permanent presence in my ‘tiffin box’, for school. And because she’d make these in the shape of a finger, I’d lovingly coined them ‘Angool Chop’, and so they have remained, 2 decades later 🙂
Angool Chop or Potato Finger Cutlets/Croquettes
- Potatoes – 6 large, Boiled, peeled and mashed
- Ginger-garlic paste – 2 tbsp
- Finely chopped onion – 1 cup
- Garlic achaar – 1 tbsp
- Green chilies – 1 tsp, chopped
- Salt to taste
- Egg – 1 or 2, beaten with salt
- Breadcrumbs – for the coating
- Cornflour or maida – for the coating
- Mustard oil – for deep frying
- Mash the potatoes until they’re nice and smooth, and cold enough to touch.
- Meanwhile, in a tbsp of oil, lightly saute the onions (or if you like the crunch, skip this step).
- In the same oil, bhuno the ginger-garlic paste until the raw smell is gone.
- Let cool.
- Add the garlic achaar (without the garlic pieces, just the masala and oil) to the mashed potato, along with the sauteed onion and g-g paste.
- Add green chilies and salt.
- Mix well, and make long finger-shaped cutlets.
- Keep the cutlets in the fridge for 10 mins.
- Beat an egg, and ready the cornflour/maida and breadcrumbs.
- Dip each cutlet in the dry cornflour, rolling them over gently.
- Now dunk them in the egg, and quickly, scoop them out and roll over the breadcrumb.
- Once all the cutlets are covered, refrigerate for 15 mins.
- Heat a deep-bottomed kadhai with oil (preferably mustard oil)
- Once smoking hot, deep fry the cutlets until the outsides are golden and crisp, and inside has been cooked, about 3 to 4 mins is enough.
- Drain on a kitchen towel, and serve hot with sauce or chutney.
- The garlic achaar is a touch my Dida added, it’s optional. I love the beautiful garlicky flavour and red colour, so I added it. You can skip it.
- You can skip the egg and make a slurry of cornflour instead, and use some dry maida to roll the cutlets in.
- You may use any oil of choice for deep frying, and change, add or edit potato filling