Aloo Chop

Name: Aloo Chop
Total time: 1200 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 5-6 boiled peeled Potatoes; 1 cup gram flour (or as needed); 3 table spoon rice flour; 1 inch ginger (grated); 2 green chillies, finally chopped; 1/2 teaspoon red chill powder; 1/2 teaspoon dry mango powder; 1/4 teaspoon garam masala; 1/2 teaspoon turmeric powder; 1/4 teaspoon Chaat masala; 1/4 teaspoon Coriander powder; 1/4 teaspoon celery (optional); 2 Pinch baking soda(optional); as needed cooking oil; as needed salt

Sudha Agrawal @SudhaAgrawal_123

Mumbai

Aloo Chop is a delicious, tangy Bengali snack made from boiled potatoes and spices. It is also widely popular in the states of Uttar Pradesh, Bihar, Madhya Pradesh, Odisha, Assam, and Jharkhand. In Bengali, the word 'Chop' refers to a fritter or *pakora*. Aloo Chop is a popular street-style snack/fritter that is very quick and easy to prepare.

During my childhood, my mother would often make Aloo Chop for our evening snack. Everyone absolutely loved the Aloo Chop she made with her own hands. Today, I, too, prepared Aloo Chop for our evening snack. Many people add crushed peanuts to their Aloo Chop; however, in Uttar Pradesh, Bihar, and Madhya Pradesh, peanuts are generally not included in the recipe.

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Sudha Agrawal @SudhaAgrawal_123

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Ingredients

20 Minutes

3 servings

5-6boiled peeled Potatoes
1 cupgram flour (or as needed)
3 table spoonrice flour
1 inchginger (grated)
2green chillies, finally chopped
1/2 teaspoonred chill powder
1/2 teaspoondry mango powder
1/4 teaspoongaram masala
1/2 teaspoonturmeric powder
1/4 teaspoonChaat masala
1/4 teaspoonCoriander powder
1/4 teaspooncelery (optional)
2 Pinchbaking soda(optional)
as neededcooking oil
as neededsalt

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Steps

20 Minutes

1

In a bowl, mash the boiled and peeled potatoes. Mash the potatoes in such a way that small chunks remain; these chunks add extra flavor to the potato chops.
2

Add chaat masala, dry mango powder, red chili powder, coriander powder, carom seeds, and salt to this, and mix thoroughly.
3

Now, add ginger, green chilies, and fresh coriander to the potato masala.
4

Take a small portion of the spiced potato mixture in your hand—as shown in the image—roll it into a ball, and then flatten it with your palm to shape it into a tikki. Prepare all the tikkis in this manner using the entire mixture.
5

Transfer the gram flour and rice flour into a deep bowl. Add turmeric powder, red chili powder, and salt to taste, then whisk the mixture while gradually adding water little by little. Whisk thoroughly to ensure there are no lumps, preparing a batter with a consistency similar to that of pakoras.
6

Heat cooking oil in a pan; once the oil is hot, coat the tikkis in the gram flour batter and place them in the oil.
7

5 minutes after placing them in the cooking oil, and once they have fried briefly over a high flame, reduce the heat to medium; continue frying the Aloo Chops over this medium heat until they become crisp. Once they are nicely crisped on both sides, remove the Aloo Chops from the pan and transfer them to a plate. Frying a single batch of Aloo Chops takes approximately 7 to 8 minutes.
8

Prepare all the potato chops in the same way.
9

3Serve the piping hot Aloo Chop with green coriander chutney, tomato sauce, or your favorite chutney.

Tips

Adding baking soda to the gram flour batter makes the Aloo Chops puff up; however, in this instance, I have prepared them without using any baking soda. Incorporating rice flour into the batter ensures that the Aloo Chops remain crispy on the outside while staying soft on the inside.

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