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Aloo chop recipe | how to make aloo chop | aloo chop with sweet tomato chutney

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Snack, Street Food
Cuisine Indian
Servings 4 servings

Ingredients
 

For besan batter

  • 1 cup besan
  • 2 tbsp rice flour
  • ¼ tsp ajwain
  • Pinch of hing
  • ¼ tsp turmeric powder
  • ½ tsp kashmiri red chilli powder
  • ¼ tsp baking sod
  • Salt to taste
  • ¾ cup water or as required

For potato stuffing

  • 2 tbsp oil
  • ½ cup chopped onion
  • 1 tsp ginger garlic paste
  • 2 green chilli pastes
  • 2 tbsp slightly crushed peanuts
  • ½ tsp turmeric powder
  • ½ tsp red chilli powder
  • ½ tsp coriander powder
  • ½ tsp chaat masala
  • ¼ 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
  • ¼ tsp cumin powder
  • Pinch of turmeric powder
  • ¼ tsp black salt
  • Salt to taste
  • ½ tsp garam masala
  • ¼ 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. Sauté till it becomes translucent.
  • Add ginger-garlic paste, green chilli paste, and slightly crushed peanuts. Sauté 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.