Aloo chop is a fried spiced potato croquette/patty. Crispy on the outside and moist on the inside. It's a delight for your senses soft creamy potato packed with herbs and spices. An absolute treat growing up especially dipped in a spiced tangy tamarind sauce. A popular street food and loved snack.
Prep Time:20minutes mins
Cook Time:15minutes mins
Course;breakfast, snack, Starters and appetizer
Cuisine:nepal
Servings:15 pieces
Calories;106 kcal
Ingredients
Potato filling
500 gram Potato Medium sized. Peeled and boiled.
2 Onion Medium sized finely diced
2 Green chilli Finely sliced. Can be skipped if you don't like spicy food.
2 teaspoon Ginger paste
1 teaspoon Garlic paste
1 teaspoon Cumin powder
1 teaspoon Coriander powder
1 teaspoon Salt
5 sprigs Fresh coriander Finely chopped
½ teaspoon Black pepper powder
½ teaspoon Chilli powder
Gram Flour Batter Mix
1 cup Gram flour (Besan/ Chickpea flour)
½ cup Cornflour You can substitute this with rice flour
½ teaspoon Turmeric Powder
½ teaspoon Salt
½ cup water Might need more water to get the right consistency
Instructions
Prepare the potato
Peel and boil the potatoes for 10 minutes until soft and easy to mash.
Image of boiled potato
Once the potato are cooked, mash them (use masher, grater or your hands). The consistency needs to be smooth with a few lumps of potato left.
Make the gram flour batter
Mix all the dry gram flour batter ingredients together.
Slowly add water to the dry batter mix little by little and whisk together until desired consistency is achieved.
Image of gram flour batter mixing
Make sure the batter is smooth with no lumps. Aim to get consistency of double cream. Keep this batter mix to the side.
Mix all the potato filling ingredients together
To the mashed potato add the onion, green chilli, ginger paste, garlic paste, fresh coriander, cumin powder, coriander powder and turmeric powder. Add salt and black pepper powder. Mix well.
Shape the Aloo Chop
Form the potato mix into round balls
Image of round potato ball formation
Then flatten to shape into small cake shape. (Tip, add a bit of oil to the palm of your hands to help shape the mixture).
Fry the Aloo Chop
Heat 500ml of oil in a deep frying dish. Check if it is hot enough by adding a small amount of the gram flour batter into the oil. It should sizzle immediately.
Coat the potato cakes with gram flour batter mix
Image of coating the aloo chop in gram flour batter
Carefully place the coated aloo chop into the hot oil using a fork.
Fry on both side for 2-3 minutes each and remove when golden brown.
Freshly fried Aloo Chop
Serve
Remove excess oil using paper towel.
Serve with a delicious achar/chutney.
Serve aloo chop
Notes
These can be cooked in the air fryer too to get a healthier version with less oil. Just add the batter mix ingredients straight into the potato mix itself rather than making it a separate batter.
Pearls and tips:
It is important that the temperature is not too low when you fry. If the temperature is too low the food will absorb the oil and will be very greasy. Ideally use a temperature probe to ensure the right temperature is reached.
Nutrition
