Aloo chop, mainly popular in south Asian countries and described as potato fritters, has been a favorite of mine and I am sure of many of you growing up. In this aloo chop Nepali-style recipe, I will show you a unique way to add keema (ground turkey meat) to make it flavorful to make aloo keema chop. If you are vegan, simply remove ground meat. In this recipe, you will learn about one of my family’s favorite foods.
Ingredients
1.5 tbsp olive oil [Additional for deep-fry]
1/4 tsp saunf (Fennel seeds)
1 tsp garlic paste
1/2 tsp ginger paste
1/2 oz ground turkey
Salt to taste
2 small boiled potatoes
3 oz chopped onion
1 large chopped green chili
1/2 cup chopped cilantro
2 tsp chat masala
1.5 tsp red chili powder
1 tsp corn starch
1/2 cup besan flour
1/2 tsp turmeric powder
1/2 tsp salt
1/4 cup water
Steps:
- Heat oil in a deep pan. Add fennel seeds, garlic and ginger paste, and salt to taste followed by ground turkey. Cook for 5-7 minutes or until light brown over medium heat. Transfer to a bowl and set aside.
- Add 2 small potatoes to a small bowl, and smash. Add earlier cooked ground turkey, freshly chopped onion, chopped green chili, chopped cilantro, chat masala, and red chili powder. Mix them very well with your hand.
- Now add corn starch and continue mixing.
- Now once mixing is done, start preparing palm-size patties (aloo chop). Note to spread oil so the patties do not stick to your hands.
- Refrigerate these patties for 5-10 mins.
- While patties are in the refrigerator, prepare besan paste.
- Add turmeric powder, salt, red chili powder, and water to besan powder to make a basen paste. Whisk very well to make a slimy paste. This will be used to dip earlier prepared aloo chop.
- Heat enough oil to deep fry.
- Take out refrigerated patties (aloo chop), dip in the besan paste, and deep fry patties (aloo chop). Deep fry for 3-5 mins on both sides.
- Garnish with a cilantro leaf and serve with your favorite hot and spicy sauce.
