Aloo Chop | Aloo Chap Recipe

Aloo Chop | Aloo Chap

  • Prep Time
    5 minutes
  • Cook Time
    5 minutes
  • Difficulty Level
    Intermediate

Aloo Chop | Aloo Chap is a tasty and famous appetizer of Orissa.

Aloo Chop | Aloo Chap is a tasty option for any type of meal. It is deep-fried spicy potato dumpling. In addition, this goes well with any type of chutney. Though it is a snack that you can enjoy with a cup of hot tea. Everyone will love this snack. You can serve this delicacy within 10 minutes. So, try to make this recipe in your kitchen and share your valuable feedback with us in the comment box.

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This recipe was prepared by a lovely Mom: Itishree Kar From Orissa

Tips and Suggestions by a Mom Chef:

  • Baking soda should be added to the besan batter to make crispy aloo chop.
  • The ratio of water to besan should be 1:2.

For more such exciting recipes like Aloo Chop | Aloo Chap, please click on the following links:

  1. Paneer Paratha Bites
  2. Vada Pav Quesadilla
  3. Cheesy Green Chilli Paratha | Hari Mirch Ka Paratha

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Ingredients

  • Mustard Oil / Sarso Ka Tel - 2 to 3 tbsp + For frying
  • Panchporan Masala (Cumin Seeds, Fennel Seeds, Dry Fenugreek Seeds, Onion Seeds, Mustard Seeds) - 1/2 tsp
  • Cumin Seeds / Jeera - 1/2 tsp
  • Onion / Pyaz - 1 Finely chopped
  • Green Chilli / Hari Mirch - 1 Finely chopped
  • Peanuts / Mungfali - 1/4 Cup
  • Green Peas / Hare Matar - 1/4 Cup (Parboiled)
  • Ginger-Garlic Paste / Adarak-Lahsun Paste - 1 tsp
  • Red Chilli Powder / Lal Mirch Powder - 1 tsp + As required
  • Turmeric Powder / Haldi Powder - 1/2 tsp + As required
  • Coriander Powder / Dhaniya Powder - 1 tsp
  • All Spice Mix Powder / Garam Masala - 1/2 tsp
  • Dry Mango Powder / Amchur - 1/2 tsp
  • Boiled Potato / Uble Hue Aloo - 2 Peeled and mashed
  • Salt - As per taste
  • Coriander Leaves / Hara Dhaniya - A handful
  • Gram Flour / Besan - 1 Cup
  • Carom Seeds / Ajwain - 1/2 tsp
  • Baking Soda - A pinch
  • Water - 1/2 Cup
  • tsp = teaspoon
  • tbsp = tablespoon

Instructions

  1. Heat mustard oil in a pan. Add panchporan masala, cumin seeds, onion, green chilli, peanuts, and green peas. Mix well.
  2. Saute it for 1 to 2 minutes on medium flame. Keep stirring in between.
  3. Then add ginger-garlic paste, red chilli paste, turmeric powder, coriander powder, all spice mix powder, and dry mango powder. Mix well.
  4. Now add boiled potato and salt. Mix well. Then add coriander leaves and mix well. Once done turn off the flame and let it cool down.
  5. Take a small portion of the aloo mixture on the palm. Prepare a nice round-shaped ball. Likewise, prepare all balls from the mixture. Keep it aside.
  6. Take besan in a mixing bowl. Add salt, 1/2 tsp of red chilli powder, 1/2 tsp of turmeric powder, baking soda, and carom seeds. Mix well.
  7. Then add water gradually to make a lumps-free medium-thick consistency batter.
  8. Heat oil in a pan for frying. Dip the prepared aloo balls into the besan batter and coat them evenly. Place it into the hot oil. Fry them on medium flame.
  9. Deep fry them until they become crispy and golden brown from all sides. Then, take them out on a serving plate using a slotted spoon.
  10. 'Aloo Chop | Aloo Chap' is ready to be served.

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