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Recently, Roopali Patnayak, our stunningly generous host, surprised us with yet another avatar. This hybrid straddled many stools. It had inherited DNA from anda pakora, nargisi kofta and good old aloo chop. She claimed that this is an Oriya original and shouldn’t be wrongly attributed to the neighbour next door. She served it with tomato sauce and mint chutney and we recommend the same. A word of caution – don’t let the besan batter impart a thick skin and transform the beauty to a beast! Need we add that the batter, the potato mash are spiced to register contrasting yet complimentary notes on the palate! Alu Anda Chop Ingredients Method
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Chop,
as everyone knows, is a specific cut of meat — it also designates a
recipe prepared with pork or lamb —dry or with gravy. However, in
Bengal and Orissa, chop is the name given to a snack that is
substantial and outwardly somewhat resembles an aloo tikki. Sometimes
it is enriched with hard-boiled eggs, we have also come across a
breadcrumb-encrusted aloo chop that enclosed a real flattened lamb
chop!
