ALOO CHOP
RECIPE IN ODIA STYLE
Aloo Chop is a street food dish originating from India. In Odisha we made it with potatoes and spices. 'Aloo' means 'potato' and 'chop' means 'cutlet'.
In our Odisha we serve Aloo Chop with sauce, green chili, green chutney, aloo jhol, chana jhol and mudhi (puffed rice). It is a famous snack eaten at tea time in the state of Bihar, Jharkhand, Odisha and Bengal.
INGREDIENTS -
FOR THE STUFFING -
Potato - 4 (boiled and mashed)
Peanut - 1/2 cup
Curry Leaves - 1 stem
Green Chili - 2 to 3 (chopped)
Onion - 1 (finely chopped)
Ginger Garlic Paste - 1 tsp
Turmeric Powder - 1/2 tsp
Chili Powder - 1/2 tsp
Salt - as per taste
Coriander Leaves - 3 tbsp
Oil - 1 tbsp
FOR THE BATTER -
Gram Flour (besan) - 1 cup
Turmeric Powder - 1/2 tsp
Red Chili Powder - 1/2 tsp
Salt - as per taste
Water - 1 and 1/2 cup
Baking Soda - a pinch
Oil - for deep frying
PROCEDURE FOR MAKING THE STUFFING -
Heat 1 tbsp oil in a kadhai. Add green chili and curry leaves. After 2 seconds add peanuts and fry for 1 minute. Add chopped onion and fry for 1 minute. Add ginger garlic paste, fry until the raw smell goes off.
Add turmeric powder, chili powder and mix well. Add mashed potato and fry for 2 minutes. At last add the coriander leaves and mix it well. Keep it aside for cooling.
For the batter, take 1 cup besan in a bowl. Add salt, turmeric powder, chili powder and baking soda and make a little thick batter with 1 to 2 cups of water.
Heat oil in a deep frying pan. Divide the potato mixture into small balls and flatten them with your palm.
Dip each flattened piece in the batter and deep fry till golden brown.
Always deep fry the aloo chop on medium flame. Remove them in a paper napkin.
Serve hot with aloo matar ki jhol or ketchup or chutney as you wish.
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