Name: Aloo Chop recipe by Sudha Sridhar at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: Potatoes (boiled) - 4 medium; Garlic - 4-5 cloves; Ginger - 1" piece; Green chillies - 3-4; Coriander powder - 1 tsp; Roasted cumin powder - 1 tsp; Turmeric - 1 tsp; Red chili powder - 1.5 tsp; Gram flour (besan) - 1 cup; Rice flour - 3 tbsp; Salt to taste; Water for the batter; Oil for frying

ABOUT Aloo Chop RECIPE

Classic street food of Calcutta - tastes best with tea, friends and adda (getting together with friends to chat, gossip and catch up)

Ingredients Serving: 4

Potatoes (boiled) - 4 medium
Garlic - 4-5 cloves
Ginger - 1" piece
Green chillies - 3-4
Coriander powder - 1 tsp
Roasted cumin powder - 1 tsp
Turmeric - 1 tsp
Red chili powder - 1.5 tsp
Gram flour (besan) - 1 cup
Rice flour - 3 tbsp
Salt to taste
Water for the batter
Oil for frying

Instructions

Peel and mash the boiled potatoes.
Wash and grate the ginger.
Wash and finely chop garlic and green chillies.
In a wok heat 1 tbsp of oil and add the ginger, garlic and green chillies and saute for a couple of minutes.
Add turmeric, coriander and roasted cumin powder. Mix
Add the mashed potatoes, salt and mix thoroughly.
Take it off fire and let the mixture cool.
Take gram flour, rice flour, red chilli powder and salt. Add water little by little till you get a smooth thick batter.
Divide the potato mixture into fist sized balls. Flatten and place them on a plate.
Heat oil in a deep pan. Dip the flattened potato mixture in the batter and deep fry on a medium to slow flame till they turn golden brown.
Serve hot with any chutney of your choice - sweet tamarind or green mint chutney. It tastes good even with just a hot cup of ginger-elaichi tea.

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