Name: Aloo Chop
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Nepali
Ingredients: 500 g potato (boiled and mashed); 2 tbsp green peas (boiled, lightly mashed); 1 tsp ginger (grated); 1 piece green chilli (finely chopped); 1 tsp roasted cumin powder; 2 tbsp coriander leaves (chopped); 100 g chickpea flour (besan); 1 tsp Kashmiri red chilli powder; 120 ml water (approximate, to make the batter); 500 ml oil (for deep frying); salt (to taste)

Method

Mix the filling

Combine the mashed potato, peas, ginger, green chilli, cumin powder, coriander and salt in a bowl until evenly mixed.

Shape the patties

Divide the mixture and shape it into flat oval patties with your hands.

Chill the patties

Lay the patties on a plate and chill them briefly so they hold together during frying.

15 min

Make the batter

Whisk the chickpea flour, chilli powder and salt with water into a smooth, medium-thick batter.

Heat the oil

Heat the oil in a deep pan until a drop of batter sizzles and floats to the surface right away.

5 min

Batter and fry

Dip each patty in the batter to coat fully, then lower it into the hot oil and fry in batches, turning until golden and crisp on all sides.

Fry on medium heat so the batter cooks through before it browns too dark.

8 min

Drain and serve

Lift the aloo chop onto a paper-lined plate to drain, then serve hot with tomato achar or ketchup.

Aloo Chop

Ingredients

Method

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