Aloo Chop
The Quirky Foodster Team
Ingredients
Method
- Combine the mashed potato with onion, cumin, turmeric, coriander and salt, mixing well.
- Shape the mixture into small, flat patties.
- Whisk the chickpea flour with water, chilli powder and a pinch of salt to form a smooth, medium-thick batter.
- Heat oil to 175°C (350°F) in a deep pan.
- Dip each patty into the batter, coating fully, and fry until golden brown, about 3–4 minutes per side.
- Drain on paper towels before serving hot.
Introduction: Spiced mashed potato patties coated in a chickpea batter and deep-fried until crisp, a popular Nepali street starter.
Cultural Background: Aloo chop reflects the South Asian influence on Nepali street food, its spiced potato filling and crunchy batter coating making it a favourite snack found at markets and tea shops across the country.
Tips: Chill the shaped patties for 15 minutes before battering and frying to help them hold together. Fry in small batches to keep the oil temperature steady.
Variations: Add a little grated cheese to the potato mixture for extra richness. Serve with a tamarind or mint chutney for dipping.
Storage: Refrigerate cooked aloo chop in an airtight container for up to 2 days.
Reheating: Reheat in an oven at 190°C (375°F) for 8–10 minutes, or an air fryer for 5 minutes, to restore crispness.
FAQs:
Q: Can aloo chop be baked instead of fried?
A: Yes, brush lightly with oil and bake at 200°C (400°F) for 20 minutes, turning once, though the texture will be less crisp.
Q: What is aloo chop typically served with?
A: A tangy chutney, often tamarind or mint-coriander, for dipping.
- Potatoes, boiled and mashed — 4
- Onion, finely chopped — 1
- Cumin — 1 tsp
- Turmeric — 1/2 tsp
- Chopped coriander — 2 tbsp
- Chickpea flour — 120 g (4 oz)
- Water — 120 ml (4 fl oz)
- Chilli powder — 1/2 tsp
- Oil for deep frying
- Salt — to taste
Please log in to leave a comment.