Keema (ground meat) and aloo (potato) chop (Bengali fried croquettes). Photo by Ishita Singh.

Super Bowl Sunday is tomorrow, and if you’re like me, your mind is on one thing: snacks.

Loaded nachos, tangy wings and cheesy dips always hit the spot, but this year my celebration will feature a type of Bengali chaat (snack food) called chop. These deep-fried croquettes, which are usually filled with vegetables, ground meat or fish, deliver all the fried goodness of traditional Super Bowl snacks—with a fiery Indian kick.

Keema chop, made with ground turkey (recipe below), features a traditional blend of Bengali seasonings for meat: garlic, ginger, tomato, turmeric, red chili powder, ground coriander seeds, ground cumin seeds and onion. The spiced meat is mixed with mashed potato to give it a carby boost.

For my vegetarian friends, I’ll be making aloo chop (recipe below), spicy mashed potatoes that are breaded and fried. Think of them as a Bengali version of potato pancakes.

Both types of chop are exactly what you want from a Super Bowl snack. They are rich and greasy and pair perfectly with an ice-cold beer (and a Giants win). Try them this weekend—you won’t be disappointed.

Keema (ground turkey) chop. Photo by Ishita Singh.

Keema Chop (Turkey Croquettes) Ingredients:
1 pound russet potatoes, peeled and quartered
2 Roma tomatoes, chopped
1 small onion, diced
1 inch fresh ginger, peeled and chopped
3 cloves garlic
Canola oil, for frying
1 pound ground turkey, rinsed and drained
½ teaspoon ground turmeric
½ teaspoon red chili powder
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon sugar
Salt, to taste
1 jumbo egg
1 cup Panko (or bread crumbs)

Cooking Directions:
* Place the potato quarters in a large pot and fill it with water (to an inch above the potatoes). Salt the water, and bring it to a boil. Once the water is boiling, turn down the heat slightly, and cook the potatoes for 20 to 25 minutes or until they can be easily pierced with a fork. Drain the water and let the potatoes cool.
* In the meantime, combine 1 Roma tomato, ¼ of the diced onion, the ginger and garlic in a blender or food processor, and make a paste.
* Heat 3 to 4 tablespoons of oil on medium-high heat in a large skillet. Then fry the other ¾ of the diced onion until browned (5 to 7 minutes). Add the rest of the chopped tomatoes and the ground turkey, breaking the meat into pieces with a wooden spoon.
* Add the paste from the blender, turmeric, red chili powder, cumin, coriander, sugar and 1 teaspoon of salt; stir well. Cook the turkey until it is browned and the oil separates (about 15 minutes). Taste the meat, and add more salt if necessary. Then let it cool.
* Mash the boiled potatoes into the meat, and shape the mixture into 16 golf ball–size spheres.
* In a shallow bowl, crack the egg and beat it well. In a separate shallow bowl, pour in the Panko (or bread crumbs). Dip each ball in the egg and then in the Panko, coating it thoroughly on all sides.
* Pour 4 inches of oil into a small saucepan over medium-high heat. (Test to see how hot the oil is by sprinkling in a few crumbs—when they sizzle instantly, the oil is ready.) Fry the balls for 3 to 4 minutes or until they are golden brown. Remove the balls using a slotted spoon and drain any excess oil on paper towels.

Aloo (potato) chop. Photo by Ishita Singh.

Aloo Chop (Potato Croquettes) Ingredients:
2 pounds russet potatoes, peeled and quartered
Canola oil, for frying
1 small onion, diced
1 teaspoon ground cumin
½ teaspoon ground coriander
1 teaspoon red chili powder
Salt, to taste
1 jumbo egg
1 cup Panko (or bread crumbs)

Cooking Directions:
* Place the potato quarters in a large pot and fill it with water (to an inch above the potatoes). Salt the water, and bring it to a boil. Once the water is boiling, turn down the heat slightly, and cook the potatoes for 20 to 25 minutes or until they can be easily pierced with a fork. Drain the water and let the potatoes cool.
* Heat 3 to 4 tablespoons of oil on medium-high heat in a large skillet. Then fry the diced onion until browned (5 to 7 minutes). Add the cumin, coriander and red chili powder, and fry for another 3 to 4 minutes, or until the spices are fragrant.
* Mash the cooled potatoes with the onion and spice mixture, adding salt to taste. Shape the mashed-potato mixture into 12 egg-size balls.
* In a shallow bowl, crack the egg and beat it well. In a separate shallow bowl, pour in the Panko (or bread crumbs). Dip each ball in the egg and then in the Panko, coating it thoroughly on all sides.
* Optional: For an eggless version, mix 2 tablespoons of water with ¼ cup of cornstarch. Dip the balls in the cornstarch mixture then in the Panko or bread crumbs, and proceed with the next step.
* Pour 4 inches of oil in a small saucepan over medium-high heat. (Test to see how hot the oil is by sprinkling in a few crumbs—when they sizzle instantly, the oil is ready.) Fry the balls for 3 to 4 minutes or until they are golden brown. Remove the balls using a slotted spoon and drain any excess oil on paper towels.

Ishita Singh also writes about food at bitesoutoflife.com.