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Aloo Chop

Servings 8
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients

For the Potato Mixture:

  • 2 kg potatoes boiled with skin, then peeled and mashed
  • ½ tsp black pepper
  • 1 tsp salt
  • 1 egg

For the Filling (Keema):

  • ½ kg minced meat
  • 4 onions finely chopped
  • ½ tbsp garlic minced
  • ½ tbsp ginger minced
  • Green chillies chopped, to taste
  • Fresh coriander leaves dhania patta, chopped
  • 2 cups oil for cooking and frying

For Coating:

  • Beaten egg white
  • Bread crumbs

Instructions

Prepare the Potato Mixture:

  • Boil potatoes with their skin on.
  • Once boiled, peel and mash the potatoes while warm.
  • Add salt, black pepper and egg. Mix thoroughly to form a smooth dough-like texture.

Prepare the Keema Filling:

  • Heat a little oil in a pan.
  • Add chopped onions and sauté until golden brown.
  • Add garlic and ginger, cook for 1–2 minutes.
  • Add minced meat and cook on medium heat until done.
  • Mix in green chillies and chopped coriander leaves. Let to cool slightly.

Assemble the Chops:

  • Take a portion of the potato mixture and form into a ball.
  • Flatten slightly, place a spoonful of keema in the center, and seal to form a chop.
  • Shape as desired (round or oval).
  • Brush with beaten egg white and roll in bread crumbs.
  • Set aside.

Fry the Chops:

  • Heat oil in a deep wok or kadhai.
  • Fry the chops in batches until golden brown and crisp.
  • Remove and drain on paper towels.
  • Serve hot with chutney or ketchup.

Notes

Aloo chop is a beloved street food and homemade snack that captures the essence of comfort, crunch and flavours in every bite. Aloo chop is especially popular during monsoon evenings with hot tea and in iftar platters during Ramadan. Aloo chop is special because it is filled with flavours and nostalgia, and loved across all ages and walks of life.
Author: Sonya Panni
Course: Appetizer, Snack
Cuisine: Bangladeshi