Aloo Chop is a popular Nepali snack made from mashed potatoes mixed with spices, coated in batter, and deep-fried until golden and crispy. Crunchy on the outside and soft on the inside, Aloo Chop is best enjoyed with spicy tomato achar or mint chutney.
Ingredients
For the 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
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
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
Spiced masala tea