Aloo chop
Another spicy tasty snack from the streets of Kathmandu. Aloo chop is really easy to prepare. It is kind of small pancake made mostly of mashed potatoes and some spices dipped in batter and deep-fried.
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There are many version of this dish. The potato mass can be mixed with some beans or minced meat. The batter can be made of a mixture of beaten eggs with flour or just eggs and breadcrumbs. The following recipe uses chickpea flour (also known as besan or gram flour) with no eggs, so it is perfectly vegan. The potatoes can be cooked in advance.
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Preparation time: 30 mins + 30 mins cooking the potatoes.
Difficulty level: Easy
Servings: 10
Ingredients
Batter:
2 cups chickpea flour
1 tsp salt
1/2 tsp chili powder
1 tsp turmeric
Potato mass:
5 medium size potatoes
1 small onion
3-4 green chilies
1/2 tsp chili powder
1 tsp ground cumin
1 tsp turmeric
salt
oil
Preparation
Wash the potatoes and cook in a pot with salted water until tender. When ready, rinse in cold water and peel the skin.
Meantime in a bowl mix all the batter ingredients.
Gradually add cold water, mixing all the time, until you get a pancake-like batter. Put aside.
Chop the onion and the chilies thinly.
Mash the potatoes and mix in all the other mass ingredients together with 2 tbsps. of oil. Add salt to taste.
Prepare small round balls and flatten them a little.
Put oil in a wok or a pot for deep frying. Heat it to medium-high heat.
Cover the chops with the batter and fry on both sides until golden-brown.
Remove to a paper towel to get rid of the excess oil and serve hot accompanied by ketchup or tomato pickle.
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