Aloo chop is the popular street food city of Kolkata. It is made with spicy potato stuffing coated with besan batter. It is crispy from the outside and soft from the inside, this mildly spiced aloo chop with special sweet and sour tomato chutney will surely satisfy your cravings for a delicious snack along with Tea or Coffee. So with a few basic ingredients do try this!
The key to making quick and crispy kachori at home are
- Boiled and steam potatoes in a pressure cooker and make sure very little moisture within the mashed potatoes.
- In the batter, use corn flour as an alternative to rice flour to make it even crispier.
- Whisk besan batter for 2-3 minutes, so air particles incorporate into it and help to make fluffy aloo chop.
- Deep fry aloo and chop on medium flame till it is evenly cooked.
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Aloo chop recipe | how to make aloo chop | aloo chop with sweet tomato chutney
Ingredients
For besan batter
- 1 cup besan
- 2 tbsp rice flour
- ยผ tsp ajwain
- Pinch of hing
- ยผ tsp turmeric powder
- ยฝ tsp kashmiri red chilli powder
- ยผ tsp baking sod
- Salt to taste
- ยพ cup water or as required
For potato stuffing
- 2 tbsp oil
- ยฝ cup chopped onion
- 1 tsp ginger garlic paste
- 2 green chilli pastes
- 2 tbsp slightly crushed peanuts
- ยฝ tsp turmeric powder
- ยฝ tsp red chilli powder
- ยฝ tsp coriander powder
- ยฝ tsp chaat masala
- ยผ tsp garam masala
- 3 or 300 boiled and mashed potatoes
- Salt to taste
- Some coriander leaves
For sweet and sour tomato chutney
- 4 medium size or 400 grm tomatoes
- 2 tbsp oil
- Salt to taste
- 1 tsp kashmiri red chilli powder
- 1 tsp fennel seeds powder
- ยผ tsp cumin powder
- Pinch of turmeric powder
- ยผ tsp black salt
- Salt to taste
- ยฝ tsp garam masala
- ยผ cup or 50 grm sugar
Instructions
- Firstly, add water and place a stand into the pressure cooker. Place the potato into a bowl and steam it for 3-4 whistles on medium flame.
- After the whistle, release cooker pressure naturally, removes the skin of the potatoes and mash them. Keep it aside.
- In a mixing bowl, add besan, rice flour, ajwain, hing, turmeric powder, red chili powder, baking soda, and salt to taste. Mix well.
- Add water gradually and make a medium thick batter.
- Add1 tbsp oil and Whisk batter for 2-3 minutes. cover and keep it aside for 5-7 minutes.
- Now in a kadai, add oil and onion. Sautรฉ till it becomes translucent.
- Add ginger-garlic paste, green chilli paste, and slightly crushed peanuts. Sautรฉ for a few minutes.
- Lower the flame and add turmeric powder, red chili powder, coriander powder, chaat masala, and garam masala. mix well.
- Add boiled and mashed potatoes, salt, and some coriander leaves. mix well.
- The potato stuffing is ready. cool down the mixture slightly.
- also, add 1 tsp ginger garlic paste and saute until the onions turn golden brown.
- take a small ball-sized aloo mixture and flatten slightly.
- dip in besan batter and coat uniformly.
- deep fry in hot oil, stirring occasionally. Once the aloo chop turns golden brown drain off over the wire rack
- Serve aloo chop with sweet and sour tomato chutney.
Making sweet and sour tomato chutney
- In a mixture jar, add chopped tomatoes and grind them into a smooth paste.
- Now heat oil in a pan, add tomato puree and salt. Cover and cook till oil separates from its sides.
- Then add red chili powder, fennel seeds powder, cumin powder, turmeric powder, black salt, a pinch of salt, and garam masala. mix well.
- Add sugar and some water. mix well and cook chutney till sugar is completely dissolved.
- Store tomato chutney in an airtight container for 3-4 days in the refrigerator. Or serve it with aloo chop.
Notes
- make a slightly thick batter, so it evenly coats aloo patti.
- Stuffing should be dry and easily bound together to make a round patti.
- If stuffing is somewhat wet, then add roasted gram flour to it.
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