Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, aloo chop. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Samosa filled with potatoes is another pan-Indian potato-based snack which has a mass appeal in India. Aloo chop recipe with step by step pics. Aloo chop or alur chop is a delicious Bengali fried snack and made in the same way a Batata vada or Potato bonda is made.
Aloo chop is one of the most popular of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Aloo chop is something which I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook aloo chop using 14 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Aloo chop:
- Make ready 6 medium-sized Potatoes
- Take 200 g Besan
- Get 1 small sized Onion
- Take 1/2 inch Ginger
- Get 7-8 cloves Garlic
- Take 25 g Peanuts
- Take 3 tsp Salt
- Prepare 1 tsp Turmeric powder
- Get 1 tsp Cumin powder
- Make ready 1 tsp Cumin seeds
- Make ready 2 dried Red Chilies
- Make ready 200 ml Oil
- Prepare 350 ml Water (1 glass)
- Prepare I tsp Amchoor powder
Aloo chop is a most common telebhaja. the recipe for aloo chop is very similar to the other potato-based snack recipes like aloo cutlet or aloo tikki recipe. in addition, it can also be termed as far cousin of aloo bonda or batata vada recipe made for vada pav. but there is the subtle difference which makes alu chop recipe unique and distinctive. the major difference lies within the potato stuffing which is spiced with ginger. Aloo Chop is a scrumptious snack recipe and extremely popular in Bengali cuisine. Though, the name sounds completely vegetarian, however this traditional dish is a non-vegetarian recipe and is a treat for those who enjoy eating meat! Aloo means potatoes in Nepali and this is a simple Nepali vegetarian dish.
Instructions to make Aloo chop:
- In a pressure cooker pour half glass of water, potatoes and 1 tsp Salt. Cover the lid and pressure cook it for min.
- After that take it out and remove the peel and mash it.
- In a kadhai pour 1 tbsp oil and put the peanuts. Sauté it for 2-3 min. Then take out the fried peanuts in a plate.
- In the same oil pour cumin seeds and let it splutter. Then add dried red chilies, chopped onion, ginger and garlic and 1 tsp salt. Cook it until it leaves a nice aroma or golden brown. Then add cumin powder and amchoor powder. Turn off the gas.
- In that kadhai containing the mixture add the potatoes and peanuts. Mix it. Divide the thick and tight mixture into small sized balls.
- In a medium-sized bowl pour besan, salt and turmeric powder. Then slowly pour the water and stir. The final batter has to be thick.
- Heat the rest of the oil in the kadhai. Then take one boll flatten it by pressing between a plastic sheet. Dip the disc in the batter and gently lower it in hot oil.
- Fry it in low to medium flame until it becomes golden brown. By following the same process make the rest.
- Transfer them on a plate and enjoy the soft and crispy ALOO CHOP. Garnish it with onion rings.
Beat the eggs in a bowl, and sprinkle the bread crumbs onto a plate. A potato-filled croquette called aloo tikki, which originated in the Indian subcontinent, is very popular in northern India and is typically served with a stew. They are mostly eaten as snacks at home and are also popularly sold by road-side vendors. In West Bengal, it is called vegetable chop. Sometimes it is called a "cutlet" and eaten plain or as a fast-food variation that is served inside a.
So that is going to wrap it up with this exceptional food aloo chop recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
