Aloo Chop
Crispy besan-coated potato croquettes fried golden. Nawada tea-stall snack served with tamarind chutney.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Gram Flour — 100 g (ground)
- Potato — 250 g (chopped)
- salt (optional) (whole)
Tempering
- Mustard Oil — 2 tbsp (whole)
Method
- Wash the potatoes and boil them until soft, about 12 to 15 minutes. Drain, cool, peel and mash them well with salt to taste, keeping the mash smooth.
- Shape the mashed potato mixture into small oval or round chop patties.
- In a bowl, mix the gram flour with a little water and salt to make a smooth, medium-thick batter for coating.
- Heat the mustard oil in a kadai over medium-high heat until it is hot enough for deep frying.
- Dip each potato patty into the gram flour batter, coating it fully, and gently slide it into the hot oil.
- Deep fry the chops in batches, turning occasionally, until golden brown and crisp on all sides, about 4 to 5 minutes per batch.
- Remove with a slotted spoon and drain the excess oil on a paper towel.
- Garnish with chopped coriander leaves and serve the aloo chop hot with chutney or ketchup.
Common questions
- Aloo Chop ko English mein kya kehte hain?
- नवादा आलू चॉप ko English mein Aloo Chop likhte hain.
- Ek plate Aloo Chop mein kitni calories hoti hain?
- 91 kcal per plate.
- Kitna time lagta hai?
- 35 min lagta hai — 20 min taiyari, 15 min pakana.