If you are bored of eating the same old snacks every day, today is the perfect time to try something new and exciting. We are bringing you a fantastic recipe straight from the streets of Bihar—a dish that will make your evening tea time even more enjoyable. This dish is called 'Aloo Chop'.

Aloo Chop features a crispy exterior and a soft, spiced potato filling inside. The best part is that it is very easy to make, and all the necessary spices are likely already in your kitchen. Let’s take a look at this simple recipe.

**Ingredients Required for Aloo Chop**
Boiled potatoes – 4 to 5
Gram flour (besan) – 1 cup (for the batter)
Finely chopped onion – 1
Green chilies – 2 (finely chopped)
Ginger-garlic paste – 1 teaspoon
Fresh coriander leaves – 2 tablespoons (finely chopped)
Turmeric powder – ½ teaspoon
Red chili powder – ½ teaspoon (adjust to taste)
Roasted cumin powder – ½ teaspoon
Garam masala – ½ teaspoon
Dry mango powder (amchur) or chaat masala – 1 teaspoon (for a tangy flavor)
Salt – to taste
Oil – for deep frying

**Easy Method to Make Aloo Chop**
First, peel the boiled potatoes and mash them thoroughly in a bowl, ensuring there are no large lumps left. Next, heat a little oil in a pan and sauté the finely chopped onion, green chilies, and ginger-garlic paste until they turn light golden.

Then, add the mashed potatoes, salt, turmeric, red chili powder, cumin powder, garam masala, and chaat masala. Mix everything well and sauté for about 2 minutes. Turn off the heat, stir in the fresh coriander leaves, and let the mixture cool down. Once the potato mixture has cooled down, shape it into small, round patties.

Next, take some gram flour (besan) in a separate bowl. Add a little salt, a pinch of turmeric powder, and a bit of red chili powder. Gradually add water while whisking to create a thick, smooth batter. Ensure the batter isn't too runny; otherwise, it won't coat the potato patties properly.
Heat oil in a deep pan. Once the oil is hot, reduce the heat to medium. Dip the potato patties into the batter one by one, ensuring they are well-coated, and carefully drop them into the hot oil.

Fry the patties, turning them over occasionally, until they turn golden brown and crispy. Once they are crisp, remove them and place them on a paper towel to drain any excess oil.

There you have it—your piping hot and incredibly delicious Aloo Chop is ready. Serve it with a spicy green coriander-mint chutney or tomato ketchup, and enjoy it alongside a strong cup of ginger tea. Believe me, once your family tastes this, they’ll forget all about samosas and pakoras.

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