Crispy Aloo Chop Recipe | Nepalese Street Food Snack Perfect for Tea Time!
Recipe Information
Aloo Chop
Cultural Context
Aloo Chop, a popular street food in Nepal, reflects the country's love for flavorful snacks. Typically enjoyed as a quick bite or during festivals, these potato fritters are a staple in many households. The dish showcases the versatility of potatoes, often paired with spices and herbs, making it a beloved comfort food. Today, variations can be found in many parts of South Asia, with each region adding its unique twist.
potatoes
🥗Healthier: sweet potatoes
💰Cheaper: mashed potatoes
Sweet potatoes add nutrients and flavor.
bread crumbs
🥗Healthier: oats
💰Cheaper: crushed crackers
Oats provide fiber and are often cheaper.
green peas
🥗Healthier: edamame
💰Cheaper: frozen peas
Edamame is high in protein.
egg
🥗Healthier: flaxseed meal
💰Cheaper: aquafaba
Flaxseed meal serves as a binding agent.
Rinse the potatoes to remove any dust or dirt.
Place the potatoes in a pot, cover with hot water, and bring to a boil.
Once boiling, reduce the heat to medium, cover, and cook for about 20 minutes or until fork tender, being careful not to overcook.
In a bowl, combine 1 cup chickpea flour, 1/2 cup rice flour, 1 teaspoon turmeric powder, 1 teaspoon chili powder, and 1 teaspoon cumin seeds (if using).
Gradually add water while whisking until you achieve a smooth, pourable consistency.
Set the batter aside.
Once the potatoes are done, take them out and let them cool slightly before peeling.
Transfer the peeled potatoes to a large mixing bowl.
Roughly chop the onion, green chilies, and garlic, and add them to the mixing bowl along with chopped coriander.
Sprinkle in turmeric powder, roasted cumin powder, mild chili powder, chaat masala, salt, and a drizzle of oil.
Mix everything together with clean hands or gloves until well combined but still a little chunky.
Grease your hands with a little oil, take a portion of the potato mixture, roll it into a ball, then flatten it into a patty.
Repeat with the remaining mixture, making smaller patties for crispier results or larger ones as preferred.
Heat oil in a deep pan to 165-170°C (320-340°F).
Dip each patty into the batter using a fork, ensuring it is evenly coated, and let the excess batter drip off.
Gently place the patty in the hot oil, being careful not to overcrowd the pan.
Fry in batches for about 4 to 5 minutes, flipping occasionally until golden and crispy.
Remove and drain on paper towels.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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