Crispy & Flavorful Aloo Chop (Chatpata Potato Patties)
25 minutes
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About Crispy & Flavorful Aloo Chop (Chatpata Potato Patties)
Craving a taste of India's vibrant street food scene? These Crispy & Flavorful Aloo Chop (Chatpata Potato Patties) are the answer! Imagine sinking your teeth into a perfectly crisp, savory patty bursting with aromatic spices.This simple recipe transforms humble boiled potatoes into something truly special. A delightful blend of cumin, garlic, and a touch of chili creates an explosion of chatpata flavors in every bite.Quick, easy, and utterly irresistible, these Aloo Chop are perfect as a satisfying snack or a show-stopping appetizer guaranteed to impress your guests.
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
For the Potato Mixture
For the Coating
- 1/2 cup Gram Flour gram flour
For Frying
- 1/2 cup Oil for frying
Instructions
- Boil the potatoes until tender. Drain and peel them while still warm. This makes them easier to mash.
- In a large bowl, mash the potatoes thoroughly. Ensure there are no lumps for a smooth texture.
- Add the salt, turmeric powder, red chili powder, black pepper, cumin seeds, and garlic paste to the mashed potatoes. Mix well to combine all the spices evenly.
- Shape the potato mixture into small patties or chops. Slightly flatten each patty.
- Spread the besan (gram flour) on a plate. Coat each potato patty evenly with the besan, ensuring it's fully covered.
- Heat the oil in a large skillet over medium heat. The oil is ready when a small pinch of besan sizzles gently.
- Carefully place the coated potato patties in the hot oil. Do not overcrowd the skillet. Fry in batches if necessary.
- Fry the patties for about 3-4 minutes on each side, or until they turn golden brown and crispy. Turning them ensures even cooking and a beautiful color.
- Remove the crispy Aloo Chop from the skillet and place them on a plate lined with paper towels. This helps absorb excess oil.
- Serve the hot and crispy Aloo Chop immediately. They are best enjoyed fresh. These flavorful patties are delicious on their own or with a chutney of your choice.
Recipe Notes
Good To Know
- Make besan batter slightly thick.
- For extra crunch and flavor, roll the shaped potato chops in a mixture of semolina (sooji) and rice flour before frying.
- To enhance the flavor, sprinkle chaat masala and a squeeze of lemon juice over the hot chops just before serving.
- For a filling variation, stuff the potato mixture with spiced paneer or crumbled cooked peas before shaping.
Expert Tips
- For a smoother batter, blend the besan with water in a blender until no lumps remain.
- Don't overcrowd the pan while frying; this will lower the oil temperature and result in soggy chops. Fry in batches for best results.
- Serve the potato chops hot with mint-coriander chutney and tamarind chutney for a complete Indian snack experience.
Storage Instructions
- Leftover chops can be cooled and stored in an airtight container in the refrigerator for up to 2 days.
- Reheat in an air fryer or oven at 180°C (350°F) for 8-10 minutes to restore crispiness.
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Recipe Nutrition
Calories: 121kcalCarbohydrates: 2gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 6.6gSodium: 855mg
Shweta Singh
Articles: 7
4 Comments
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This looks delightful! Thanks for the recipe.
This looks amazing! Thanks for sharing.
Such a tasty dish! Thanks for the recipe.
Looks so delectable! Thanks for posting.