Aloo Chop - Gurkha Fine FoodsBy: Gurkha Fine Foods
Ref: CKI025
Net weight: 50g
Makes 16 small or 8 larger small cakes.
TIPAN TAPAN Range: Traditional Gurkha Party Food. Enjoy over a drink with friends, as a side dish or as the main event!
This recipe makes wonderful Potato Cakes - not too spicy but really tasty. Simple to prepare and coated in Gram Flour batter, they are suitable for those with gluten allergies.
Authentic Gurkha recipe inside packet.
Heat Rating: 2 out of 5
Recipe: Aloo Chop
Shopping List:
400g Potatoes
Bunch Spring Onions, sliced
15g chopped Coriander
1 clove Garlic, crushed
50g Peas, cooked
Salt to taste
Diced cooked Chicken/Minced Pork/Quorn (optional)
Green Chilli, chopped (optional)
100ml Water
3 tbsp Sunflower Oil
Method:
• Peel, cook and roughly mash the Potatoes.
• Add the Spring Onions, Coriander, Garlic, Ginger, Peas, contents of Spice Kit Sachet 1, Salt and kneed gently.
• If you are using the optional diced cooked Chicken/Minced Pork/Quorn or Green Chilli, then add these now.
• Place the contents of Spice Kit Sachet 2 in a separate bowl and add the Water a little at a time. Mix well until the mixture becomes a smooth liquid the consistency of double Cream.
• Take a handful of the Potato mixture and shape into a 1cm thick, flat , round cake. Repeat until you have used up all the Potato mixture.
• Heat the Oil in a large frying pan.
• Take each Potato Cake and dip, one at a time, in the batter and transfer immediately to the hot pan. Fry for a few minutes on each side until golden brown. Remove from the pan and drain on kitchen roll to absorb any excess Oil.
• Serve immediately with Achars or keep in the fridge to eat cold later.
Ingredients: Gram Flour, Turmeric, Cayenne Pepper, Nepalese Garam Masala.
Free from artificial additives and preservatives.
Suitable for vegetarians, vegans and coeliacs: Gluten free.
Prepared in an environment that uses nuts.
Store in a cool, dry place.
Price: £1.95
Quantity: | 
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