Snacks & Street Food
Aloo Chop
आलु चप
Aloo chop is a patty of spiced mashed potato jacketed in gram-flour batter and dropped into a wok of bubbling oil at the front of the shop. Nepali versions lean on garlic, dale khursani chilli and plenty of fresh coriander, giving them a greener, hotter edge than their Bengali cousins. They come out of the oil in a steady stream through the afternoon, eaten scalding hot with a smear of tomato achar and a glass of milk tea.
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Serves
- 4
- Difficulty
- Easy
At the stove
Method
Mash the boiled potatoes while still warm, leaving a little texture rather than working them to a purée.
Fry the onion in a tablespoon of oil until soft, add the ginger-garlic paste, chillies, cumin and turmeric, and cook for a minute until fragrant.
Fold this into the potato along with the garam masala, salt and coriander. Taste and season firmly — the batter will mute it.
Divide the mixture into 12 portions and shape each into a flat oval patty. Chill them for 15 minutes so they hold together.
Whisk the gram flour, rice flour, baking soda, chilli powder and a pinch of salt with enough water to make a thick, coating batter that clings to a spoon.
Heat the oil to about 180 C, hot enough that a drop of batter surfaces at once.
Dip each patty into the batter, let the excess run off, and slide it into the oil away from you. Fry in batches of three or four so the temperature holds.
Turn once and fry for 4 to 5 minutes total until deep gold and crisp all over.
Drain on paper, sprinkle with a little chaat masala, and serve immediately with tomato achar.
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