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Aloo Chop (आलु चप)

About Aloo Chop (आलु चप)

Aloo Chop is a popular and beloved street food in Nepal, consisting of spiced mashed potatoes that are coated in gram flour batter and deep-fried until golden and crispy. It's a common snack enjoyed by people of all ages, often served with a side of tangy chutney or sauce. It’s a quintessential element of the vibrant street food scene in cities and towns across Nepal.

Picture of Aloo Chop

History

The history of Aloo Chop in Nepal is intertwined with the introduction of potatoes by British colonialists and the subsequent adaptation of Indian cuisine into Nepalese culinary traditions. While deep-fried potato preparations are common across South Asia, the specific style of Aloo Chop found in Nepal likely evolved from similar snacks in the neighboring regions of India. It is speculated that the preparation was introduced to the Terai region of Nepal, which borders India and with time made its way to other parts of the country. Over time, local variations and preferences in spicing and presentation developed, making Nepali Aloo Chop a distinct and much-loved snack.

Fact 1

Aloo Chop is a common street food in Nepal, readily available at tea stalls and local eateries.

How to prepare?

Potatoes - 500 grams (boiled and mashed)Gram Flour (Besan) - 1 cupRice Flour - 2 tablespoonsTurmeric Powder - 1/2 teaspoonRed Chili Powder - 1/2 teaspoon (or to taste)Cumin Powder - 1/2 teaspoonCoriander Powder - 1/2 teaspoonGaram Masala - 1/4 teaspoonGinger Paste - 1/2 teaspoon (optional)Garlic Paste - 1/2 teaspoon (optional)Green Chilies - 1-2 finely chopped (optional)Salt - to tasteOil - for deep fryingWater - as needed for batter consistency

Learn step by step to prepare Aloo Chop

  • 1
    Boil the potatoes until they are soft. Peel and mash them well.
  • 2
    In a bowl, mix the mashed potatoes with salt, turmeric powder, red chili powder, cumin powder, coriander powder, garam masala, ginger paste, garlic paste (if using) and finely chopped green chilies (if using). Mix well and set aside.
  • 3
    In another bowl, prepare the batter by mixing gram flour (besan), rice flour, a pinch of salt, and water. Add water gradually to make a smooth, thick batter. The consistency should be similar to that of pancake batter.
  • 4
    Take a small portion of the potato mixture and shape it into a round or slightly flattened patty.
  • 5
    Heat oil in a deep frying pan or kadhai on medium heat.
  • 6
    Dip each potato patty into the gram flour batter, ensuring it's fully coated.
  • 7
    Carefully place the batter-coated patties in the hot oil. Do not overcrowd the pan.
  • 8
    Deep fry until golden brown and crispy, flipping occasionally for even cooking.
  • 9
    Remove the fried Aloo Chop from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
  • 10
    Serve hot with your favorite chutney or sauce.
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