Aloo chop is a famous and much loved street snack. A spiced potato croquette/fritter that is irresistibly crispy on the outside and moist on the inside. I have fond memories of this growing up when mum used to make it as an afternoon treat to tide us over until dinner. This snack comes alive especially when dipped in a spiced sweet and tangy sauce. My favourite combination being with a tamarind sauce. Every family has their own recipe, this is my family's recipe that no one who has come across it has been able to resist.
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What exactly is Aloo Chop?
If I had to say what this reminds me of in the western world I would say a spiced hash brown! As addictive if not more I would say. This originates from India, but the Nepali people have added their own twist and has become a Nepali favourite street food and home made snack.
How do Nepali people eat Aloo Chop?
When it comes to eating aloo chop it has to have a dip or as Nepalis call it 'achar' to go with it. Our household favourite is a sweet and tart tamarind sauce that balances the creamy spiciness of the potato so well! Other dips include yogurt based dips and green chutney all of which I have linked the recipes to below.
Serve with suggestions for Aloo Chop
- Tamarind dip
- Green chutney dip
- Tomato achar dip
- Yogurt dip
- Spiced masala tea
Suggested Alterations
- Air fryer- These can be cooked in the air fryer to get a healthier version with less oil. Just add the gram/chickpea flour and cornflour straight into the potato mix itself rather than making it a separate batter.
- For an extra layer of flavour add a filling in the middle of the potato ball such as cheese, minced meat, mushrooms.
- If you want more texture then add peanuts or cashew nuts to the potato mix.
Make Ahead Instructions
The aloo chop filling can be made ahead in time and either stored in the fridge for a day or in the freezer for a month. The batter can also be made a few hours in advance and kept at room temperature, it will likely thicken so you may have to add a bit of water to get it back to the right consistency.
Freezer Instructions
You can make the aloo chop potato filling and freeze for up to a month. When taking out of the freezer let it defrost for 24 hours.
Aloo Chop FAQ
You can use plain flour, rice flour, cornstarch or even panko crumbs as a substitute. The gram flour does give the aloo chop a distinctive umami flavour.
The oil temperature when deep frying is too low. If the oil temperature is too low when you fry the food will absorb the oil and will become very greasy and soggy. Ideally use a temperature probe to ensure the right temperature is reached.
Aloo Chop Nepal Style (Potato Croquette) आलु चप
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.
- 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.
- 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
- 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
- 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.
Serve
- Remove excess oil using paper towel.
- Serve with a delicious achar/chutney.
Notes
- 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.
century-foods says
Thank you, I like this recipe & look forward to using it!