Step 1

Line a small rimmed baking sheet or large plate with parchment paper.

Step 2

Peel and chop 1 1/4 pounds russet potatoes into 2-inch pieces. Place in a large saucepan and add enough cold water to cover by about 2-inches. Bring to a boil over high heat. Reduce the heat to maintain a simmer and cook until the potatoes are fork tender, 5 to 8 minutes.

Step 3

Meanwhile, finely dice 1/2 medium yellow onion until you have 1/2 cup. Thinly slice 3 to 4 small Indian green chiles into rounds, depending on the spice level you enjoy. Finely chop fresh cilantro leaves and stems until you have 1/2 cup.

Step 4

When the potatoes are ready, drain the potatoes in a heatproof colander. When cool enough to handle, pass the potatoes through a ricer into a large bowl. (Alternatively, transfer the potatoes to a large bowl and mash with a potato masher until smooth.)

Step 5

Add the onion, chiles, cilantro, 1 3/4 teaspoons of the kosher salt, and 1 teaspoon ground coriander to the potatoes. Mix by hand until combined, slightly mashing the onions and chiles to release some of their liquids into the potatoes.

Step 6

Whisk 1 large egg white and 1 teaspoon water together in a small bowl until the egg white is broken up and almost foamy. Place 1/3 cup plain breadcrumbs, the remaining 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper in a wide, shallow bowl or pie plate and stir to combine.

Step 7

Divide the potato mixture into 10 portions (about 1/4 cup each). Use your hands to form each portion of potato into an oblong shape about 2 3/4-inches long and 1 1/2-inches wide.

Step 8

Working with one portion at a time, dip in the beaten egg white and turn to coat evenly. Remove from the egg, let any excess egg drip off, and then roll in the breadcrumbs until evenly coated, being sure to coat the ends. Place on the baking sheet or plate. Refrigerate at least 30 minutes or loosely cover with plastic wrap and refrigerate overnight to set. (Any leftover egg white and breadcrumb can be used to double bread the aloo chop before refrigerating if desired.)

Step 9

Heat 3/4 cup canola oil in a small 8-inch frying pan over medium heat until shimmering. Line a plate with paper towels. Test the oil by dropping in a few breadcrumbs, the oil should gently bubble when it is ready. Working in batches to prevent crowding, add a few aloo chop to the pan. Fry, using a wooden spatula or 2 spoons to gently roll each aloo chop around in the oil frequently to fry evenly, until golden brown all around, 5 to 7 minutes. Reduce the heat as needed if they begin to brown too quickly.

Step 10

Transfer the aloo chop to the plate and repeat frying with the remaining pieces.