Aloo Chop (Potato Fritter)
It's crispy on the outside and hooky on the inside! Spicy Nepalese Croquettes
Description
'Aloo' is potato, 'Chop' means fried items like croquettes/cutlets (derived from British India). Mashed potatoes mixed with spices like cumin/coriander, rolled into balls, dipped in yellow batter made of Besan (chickpea flour), and deep-fried. A staple snack in stalls/diners across Nepal and Eastern India (Bengal).
Restaurants serving Aloo Chop (Potato Fritter)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Potato
- Besan(Chickpea flour)
- Onion
- Green peas
- Ginger
- Green Chili
- Garam Masala
- Turmeric
Instructions
- [Authentic Recipe]
- [Make Filling]: Boil potatoes soft and mash. Add minced/fried onion, garlic, ginger, green chilies, green peas, coriander leaves, garam masala, and salt; mix well and roll into flat discs.
- [Make Batter]: Add water, turmeric, a dash of salt and chili powder to Besan (chickpea flour) to make a thick batter.
- [Fry]: Dip potato discs in batter, deep-fry in high-temp oil until the surface is crispy golden.
Learn more Spice, substitutes, tips
Key spices
Garam Masala、Cumin、Coriander leaves
Substitutes at Japanese supermarkets
Instead of JP 'Croquette (breadcrumbs)', mix curry powder into 'Tempura batter'
Pairing
Chiya (Nepali Milk Tea) / Tomato Chutney / Mint Chutney
Trivia
While JP croquettes use 'breadcrumbs' for crunch, Aloo Chop uses 'Besan batter', giving it a slightly thick 'crispy, fluffy' texture closer to fritters (Pakora). An essential for afternoon Chiya (tea) time; a gentle flavor loved by kids and adults.
Eating tips & etiquette
Pinch piping hot freshly fried chops with fingers, dip in sweet-sour tamarind chutney or refreshing mint sauce (Pudina ko Achar).
Allergen
None