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Aloo Chop is popular street food from Bengal. Chef Ajay Chopra shares the recipe in detail.
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Ingredients
For the filling
2-3 tbsp mustard oil
1 tsp jeera
1 tsp mustard seeds
2-3 chopped green chillies
1 cup grated carrots
1 cup grated beetroot
1 tbsp garlic-ginger paste
1 tsp red chilli powder
½ tsp haldi
1 tsp dhaniya powder
1 tsp jeera powder
salt to taste
1 cup kacchi garri (dried coconut)
1 cup raisins
1 cup chopped peanuts
1 tbsp shahi garam masala (Bengali style masala)
freshly chopped coriander
1 tsp chaat masala
handful of breadcrumbs
For the outer coating
2-3 boiled and mashed potatoes
1 cup breadcrumbs
¼ cup all-purpose flour (maida)
For the batter
3-4 tbsp maida
water as required
PREPARATION
- In a pan heat some mustard oil (sarson ka tel) and add jeera, mustard seeds, chopped green chillies and toss them.
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- For aloo mixture, mix mashed aloo, cornflour and breadcrumbs in a bowl.
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- Add grated carrots, grated beetroot, haldi, red chilli powder, coriander powder and jeera powder to the pan.
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- Give it a toss and then add ginger garlic paste, salt, kacchi garri (coconut), raisins and chopped peanuts.
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- Add some amchur powder and shahi garam masala, chopped coriander and chaat masala.
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- Remove the mixture to a plate and sprinkle some breadcrumbs into the mixture.
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- Shape the mixture with your hands and give it an oval shape. Keep the vegetable chop aside.
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- In a bowl, mix maida (refined flour) and water to make a thick slurry.
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- Take the aloo mixture, flatten it and add the vegetable chop in between and coat it with another layer of aloo.
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- Dip the chop in the slurry and coat it with breadcrumbs. Fry in hot oil until crisp.
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