Name: Aloo Chop (Manipur Style) recipe by Shyamola Mayengbam at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 5
Ingredients: Potatoes - 4 medium size (boiled); Peanuts - 1/2 cup ( roasted and coarsely grounded); Onion- 1 medium size (chopped); Mexican coriander (Awa Phadigom)- 100 gms; Green Chilli - 6 (chopped); Ginger-garlic paste - 1 tsp; Turmeric powder - 1/2 tsp; Whole jeera - 1/2 tsp; Garam masala - 1/2 tsp; Hing - a pinch; Salt to taste; For batter :; Besan - 2 tbsp; Red chilli powder - 1/2 tsp; Turmeric - 1/2 tsp; Jeera and coriander powder - 1/2 tsp; Pepper powder - 3/4 tsp; Baking powder - a pinch; Oil - For deep frying and tempering

ABOUT Aloo Chop (Manipur Style) RECIPE

Another popular street food of Manipur. And one of my favourite too. Aloo Chop or Potato Fritters is a Manipuri styles teatime snack. A lot of people of Manipur have a culture of having fried snacks and moori in the evening along with their family and friends. Aloo chop is one of the most common fried snack there. This snack is preferred by ladies as their evening munching snack with tea. Manipuri Style Aloo Chop is basically prepared by combining boiled potatoes with some flavorful spices, so as to give it a slightly masaledaar taste. The potato mixture is then flattened on the palm and coated with the spiced besan paste. The fritter is then deep fried in boiling oil, which gives it a slight crunch. The Manipur Style Aloo Chop is enjoyed with green mint chutney and tea.

Ingredients Serving: 5

Potatoes - 4 medium size (boiled)
Peanuts - 1/2 cup ( roasted and coarsely grounded)
Onion- 1 medium size (chopped)
Mexican coriander (Awa Phadigom)- 100 gms
Green Chilli - 6 (chopped)
Ginger-garlic paste - 1 tsp
Turmeric powder - 1/2 tsp
Whole jeera - 1/2 tsp
Garam masala - 1/2 tsp
Hing - a pinch
Salt to taste
For batter :
Besan - 2 tbsp
Red chilli powder - 1/2 tsp
Turmeric - 1/2 tsp
Jeera and coriander powder - 1/2 tsp
Pepper powder - 3/4 tsp
Baking powder - a pinch
Oil - For deep frying and tempering

Instructions

Pressure cooked the poratoes with a cup of water and let it whistle for 3 times.
Release the pressure and transfer it onto plate and let it cool.
In a pan, take 3 tbsp oil and fry whole jeera.Let it crackle.
Lower the heat and add onion and fry until it becomes golden brown.Add hing, ginger garlic paste, mexican coriander, turmeric powder and garam masala and fry it for 1 -2 mins.
Remove from heat and add to the boiled potatoes. Let it cool for a while.
Meanwhile mix the batter ingredients in a bowl. Add some water to make a thread like consistency.Then keep aside.
Now mashed the boiled potatoes nicely using your hand or you can use large fork to mash. Add roasted peanuts and salt and mix well.
Dip your hand in water, take the mashed potatoes and make an oval shaped round.
In a frying pan, heat oil.
Now dip the potatoes in the besan batter and drop in the hot oil and fry on a medium heat till it turns golden brown.
Drain the excess oil in blotting paper.
Serve hot with ketchup.

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