Aloo Chop – Nepalese Street Food

Hello everyone! Today, I’m bringing you a beloved Nepalese street food—Aloo Chop! These crispy, spiced potato fritters are easy to make and absolutely delicious. Perfect as a snack with a cup of masala tea and some tangy achar. Let’s get started!

Ingredients

For the Potato Filling:

• 600g potatoes

• Water (enough to boil)

• 1 medium red onion, finely chopped

• 2 green chilies, finely chopped

• 2 cloves of garlic, minced

• A handful of fresh coriander, chopped

• ¼ tsp turmeric powder

• 1 tsp roasted cumin powder

• 1 tsp mild chili powder

• 1 tsp chaat masala

• Himalayan salt, to taste

• 1 tbsp vegetable or mustard oil

For the Batter:

• 1 cup chickpea flour (besan)

• ½ cup rice flour

• ½ tsp turmeric powder

• 1 tsp mild chili powder

• 1 tsp carom seeds (ajwain) – optional

• Water (as needed)

For Frying:

• Enough oil for deep frying

How to Make Aloo Chop

Step 1: Boil the Potatoes

1. Rinse the potatoes to remove any dirt.

2. Place them in a pot and cover with hot water.

3. Bring to a boil over high heat, then reduce to medium and partially cover with a lid.

4. Cook for about 20 minutes, or until fork-tender.

Step 2: Prepare the Batter

1. In a mixing bowl, combine chickpea flour, rice flour, cumin powder, chili powder, and carom seeds.

2. Gradually add water while whisking to create a smooth, pourable batter. It should not be too thick or too thin.

3. Set it aside.

Step 3: Make the Potato Filling

1. Once the potatoes are cooked, drain and let them cool slightly.

2. Peel and transfer them to a large mixing bowl.

3. Add chopped onion, green chilies, garlic, and coriander.

4. Season with turmeric, roasted cumin, mild chili powder, chaat masala, and salt.

5. Add 1 tbsp of vegetable or mustard oil for extra flavor.

6. Using clean hands (or gloves), mash everything together until well combined but still slightly chunky.

Step 4: Shape the Patties

1. Grease your hands with a little oil.

2. Take a portion of the potato mixture, roll it into a ball, then flatten into a patty.

3. Repeat with the remaining mixture.

Step 5: Fry the Aloo Chop

1. Heat enough oil in a deep pan to 160–170°C (320–340°F).

2. Dip each patty into the batter, ensuring it is evenly coated.

3. Let any excess batter drip off, then carefully place it in the hot oil.

4. Fry in batches, making sure not to overcrowd the pan.

5. Cook for 4–5 minutes, flipping occasionally, until golden brown and crispy.

6. Remove and drain on paper towels to absorb excess oil.

Serving Suggestion

Aloo Chop is best enjoyed as an afternoon snack with masala tea and a side of spicy achar. Today, I’m serving mine with green coriander chutney and ketchup. Let’s take a bite… It’s crispy, flavorful, and absolutely delicious!

If you enjoyed this recipe, give it a try and let me know how it turns out! Don’t forget to subscribe to PabsKitchen, hit the like button, and turn on the bell icon so you don’t miss new delicious recipes.