Aloo Chop Recipe – Crispy Nepali Potato Fritters

Aloo Chop is Nepal’s ultimate street‑food snack: spiced mashed potatoes encased in a crunchy chickpea‐flour shell, deep‑fried to golden perfection. Ideal for teatime, parties, or a flavorful snack on the go, this recipe will guide you through creating perfectly crisp fritters with a tender, aromatic interior. Let’s dive into the flavors of Kathmandu’s beloved treat!

Key Sections at a Glance

Why You’ll Love This Aloo Chop Recipe

Ingredients & Equipment

Equipment

Preparing the Potato Filling

Coating and Frying

Why You’ll Love This Aloo Chop Recipe

• Crowd‑Pleaser: Perfectly crispy outside with a soft, spicy potato center.

• Budget‑Friendly: Uses simple pantry staples and potatoes.

• Versatile Snack: Great with chutney, ketchup, or even inside a sandwich.

Ingredients & Equipment

Ingredients

• Potato Filling:

  • 4 medium potatoes, boiled and mashed

  • 1 small onion, finely chopped

  • 2–3 green chilies, finely chopped

  • 1 tsp ginger‑garlic paste

  • ½ tsp turmeric powder

  • ½ tsp cumin powder

  • ½ tsp garam masala

  • Salt and pepper to taste

  • 2 tbsp fresh coriander, chopped

• Batter & Coating:

  • 1 cup chickpea (besan) flour

  • ¼ tsp turmeric powder

  • ¼ tsp chili powder

  • Pinch of asafoetida (hing)

  • Salt to taste

  • Water, to make a thick batter

• For Frying:

  • Oil for deep‑frying

Equipment

• Mixing bowls

• Whisk

• Spoon or ice‑cream scoop (for shaping)

• Deep‑frying pan or kadhai

• Slotted spoon

Preparing the Potato Filling

1. Sauté Aromatics: In a pan, heat a splash of oil. Sauté onion, green chilies, and ginger‑garlic paste until fragrant.

2. Spice It Up: Add turmeric, cumin, garam masala, salt, and pepper. Cook briefly, then stir into the mashed potatoes.

3. Finish: Mix in fresh coriander. Let the filling cool slightly, then shape into golf‑ball‑sized rounds.

Coating and Frying

1. Make the Batter: Whisk chickpea flour, turmeric, chili powder, asafoetida, and salt with enough water to form a thick, pancake‑like batter.

2. Coat: Dip each potato round into the batter, then roll lightly in extra chickpea flour for added crunch.

3. Fry: Heat oil to 350 °F (180 °C). Fry the chops in batches for 3–4 minutes each, until golden brown and crisp. Drain on paper towels.

4. Serve Hot: Enjoy immediately with your favorite chutney or ketchup.

Ready for a crispy, flavorful treat? Then dive in now with this aloo chop recipe.