Aloo chop (manipur style) Recipe

Cooking Directions

• STEP 1.Boil the potatoes until they are soft and mashable. Peel and mash them in a bowl.
• STEP 2.Add finely chopped onions, green chilies, ginger, coriander leaves, salt, turmeric powder, and red chili powder to the mashed potatoes. Mix well.
• STEP 3.Shape the potato mixture into small patties and keep them aside.
• STEP 4.In a separate bowl, prepare a batter by mixing gram flour, salt, turmeric powder, and water. The batter should have a thick consistency.
• STEP 5.Heat oil in a deep pan for frying. Dip each potato patty into the batter, ensuring it is coated evenly.
• STEP 6.Carefully drop the coated patties into the hot oil and fry them until they turn golden brown and crispy.
• STEP 7.Remove the aloo chops from the oil and place them on a paper towel to drain excess oil.
• STEP 8.Serve the aloo chops hot with mint chutney or ketchup.

Cooking Tips

• Make sure the mashed potatoes are completely free of lumps for a smooth texture.
• Adjust the amount of green chilies and red chili powder according to your spice preference.
• You can add a pinch of garam masala for an extra flavor boost.
• To make the aloo chops healthier, you can shallow fry them instead of deep-frying.
• If you want a crispier coating, you can double dip the potato patties in the batter before frying.

Storage and Serving

• Aloo chops are best served hot and fresh.
• If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, preheat the oven to 350掳F (175掳C) and bake the aloo chops for about 10 minutes until they are heated through.
• Serve the reheated aloo chops with a fresh mint chutney or sauce of your choice.