Aloo chops are made from boiled and mashed potatoes mixed with a special masala powder and additional ingredients such as ginger, garlic, green chilies among others. These are then coated in a special batter made of gram flour and fried to crispy golden-brown color. Go through my recipe to learn the simple steps to make aloo chops at home.
KEY TAKEAWAYS
- Aloo chop is one of the most common and favorite evening snack items for most people.
- Serve the hot aloo chops with tomato ketchup, tamarind sauce, mustard sauce or chili sauce simply or along with puffed rice or muri.
- Aloo chops render a slightly spicy, creamy, and savory taste.
- Aloo chops offer somewhat similar taste as bread chops and vegetable chops, and potato cutlets.
The Ingredients:
To make the stuffing:
- 500 gm potatoes (3 large pieces, boiled, peeled)
- 1 tbsp mustard oil
- 1 tbsp ginger and garlic (finely chopped)
- 3 pieces green chilies (finely chopped)
- ½ tsp turmeric powder
- ½ tsp dry red chili powder
- 1 tsp salt
To make the masala powder:
- 5 pieces dry red chilies
- 1 tbsp cumin seeds
- 2 tbsp coriander seeds
To make the batter:
- 200 gm gram flour (besan) (2 cups)
- ½ tsp turmeric powder
- 1 tsp dry red chili powder
- 1 tsp salt
- ½ tsp baking soda
- Water – As required
- 1 tbsp mustard oil
To fry the aloo chops:
- Cooking oil – An adequate amount
I usually had these aloo chops often during my higher schooling. My friend usually brought it every Friday, and the smell would take over the class room. I begged her for a taste, then the recipe from her mother. She hesitated, then gave it to me in riddles—”add till it feels enough” and “don’t let it cry.” It was confusing but poetic. I slowly cracked her language. Now I make it like I am tuning a song—watching mood, rhythm, and timing.
How to Make Aloo Chop? (Step by Step Guide with Images)
Step 1: Take a frying pan and heat it nicely. Put 4 to 5 dry red chilies in it and fry them on a low to medium flame for 1 minute. Now, add 1 tbsp of cumin seeds and 2 tbsp of coriander seeds to it and fry for another minute until they change color.
(Pro tip: Do not burn the dry ingredients. Remove them from the hot pan as soon as you notice change in color and smell the nice natural aroma).
Step 2: Transfer the roasted spices immediately to a mixer grinder. Grind them to a coarse powder when cool.
(Pro tip: Do not leave the spices in the pan. Removing them immediately will end the cooking process).
Step 3: Mash 3 pieces or 500 gm of boiled and peeled potatoes using a vegetable masher. Keep it aside.
(Pro tip: If you do not have a vegetable masher at home, you can use your hands or the backside of a stainless-steel glass).
Step 4: Now, take 1 tbsp of mustard oil in a frying pan. Add 1 tbsp of finely chopped ginger and garlic in the hot oil and fry it for a minute on a medium flame.
Step 5: Then, add finely chopped pieces of 2 to 3 fresh green chiles and fry them for another minute or so. Now, add ½ tsp of turmeric powder, ½ tsp of dry red chili powder, and 1 tsp of salt, mix them and cook for another 30 seconds.
Step 6: Add the mashed potatoes to it. Mix nicely.
Step 7: Now add 1 tbsp of the ground dry spices to it. Mix and cook for another minute or two on a medium to high flame. Remove the pan from the flame when done and keep it aside to cool down completely.
(Pro tip: At this point taste the salt, dry spices, and chilies and add more if required).
Step 8: In the meantime, to make the batter for the aloo chops, take 2 cups or 200 gm of gram flour (besan) in a bowl, ½ tsp of turmeric powder, 1 tsp of dry red chili powder, 1 tsp of salt, and ½ tsp baking soda. First, mix the dry ingredients nicely and then add water gradually as required to make the batter. Keep it aside for 15 to 20 minutes.
(Pro tip: The batter should not be too runny or too thick. Check the consistency while adding water).
Step 9: Now, take a little bit of the potato mixture and press it with your hands to make a small, flat, round piece.
Step 10: Now, add 1 tbsp of mustard oil to the batter and mix it nicely once again.
Step 11: Now, take an adequate amount of cooking oil in a frying pan and heat it on a high flame. When it is nicely hot, coat each potato chops with the batter nicely and put it gently in the hot oil to fry slowly on a medium flame.
(Pro tip: Do not put to many chops in the pan at a time. Adequate space will allow even cooking and easy flipping).
Step 12: Flip the chops when one side is done and remove them when they turn to a nice golden-brown color.
Step 13: Your aloo chops are ready. Serve them with puffed rice (muri) and fresh green chilies.
Recipe Card
Aloo Chop
Ingredients
To make the stuffing:
- 500 gram potatoes 3 large pieces, boiled, peeled
- 1 tbsp mustard oil
- 1 tbsp ginger and garlic finely chopped
- 3 pieces green chilies finely chopped
- ½ tsp turmeric powder
- ½ tsp dry red chili powder
- 1 tsp salt
To make the masala powder:
- 5 pieces dry red chilies
- 1 tbsp cumin seeds
- 2 tbsp coriander seeds
To make the batter:
- 200 gram gram flour besan (2 cups)
- ½ tsp turmeric powder
- 1 tsp dry red chili powder
- 1 tsp salt
- ½ tsp baking soda
- Water As required
- 1 tbsp mustard oil
To fry the aloo chops:
- Cooking oil An adequate amount
Instructions
- Take a frying pan and heat it nicely. Put 4 to 5 dry red chilies in it and fry them on a low to medium flame for 1 minute. Now, add 1 tbsp of cumin seeds and 2 tbsp of coriander seeds to it and fry for another minute until they change color. (Pro tip: Do not burn the dry ingredients. Remove them from the hot pan as soon as you notice change in color and smell the nice natural aroma).
- Transfer the roasted spices immediately to a mixer grinder. Grind them to a coarse powder when cool. (Pro tip: Do not leave the spices in the pan. Removing them immediately will end the cooking process).
- Mash 3 pieces or 500 gm of boiled and peeled potatoes using a vegetable masher. Keep it aside. (Pro tip: If you do not have a vegetable masher at home, you can use your hands or the backside of a stainless-steel glass).
- Now, take 1 tbsp of mustard oil in a frying pan. Add 1 tbsp of finely chopped ginger and garlic in the hot oil and fry it for a minute on a medium flame.
- Then, add finely chopped pieces of 2 to 3 fresh green chiles and fry them for another minute or so. Now, add ½ tsp of turmeric powder, ½ tsp of dry red chili powder, and 1 tsp of salt, mix them and cook for another 30 seconds.
- Add the mashed potatoes to it. Mix nicely.
- Now add 1 tbsp of the ground dry spices to it. Mix and cook for another minute or two on a medium to high flame. Remove the pan from the flame when done and keep it aside to cool down completely. (Pro tip: At this point taste the salt, dry spices, and chilies and add more if required).
- In the meantime, to make the batter for the aloo chops, take 2 cups or 200 gm of gram flour (besan) in a bowl, ½ tsp of turmeric powder, 1 tsp of dry red chili powder, 1 tsp of salt, and ½ tsp baking soda. First, mix the dry ingredients nicely and then add water gradually as required to make the batter. Keep it aside for 15 to 20 minutes. (Pro tip: The batter should not be too runny or too thick. Check the consistency while adding water).
- Now, take a little bit of the potato mixture and press it with your hands to make a small, flat, round piece.
- Now, add 1 tbsp of mustard oil to the batter and mix it nicely once again.
- Now, take an adequate amount of cooking oil in a frying pan and heat it on a high flame. When it is nicely hot, coat each potato chops with the batter nicely and put it gently in the hot oil to fry slowly on a medium flame. (Pro tip: Do not put to many chops in the pan at a time. Adequate space will allow even cooking and easy flipping).
- Flip the chops when one side is done and remove them when they turn to a nice golden-brown color.
- Your aloo chops are ready. Serve them with puffed rice (muri) and fresh green chilies.
