Name: Aloo chop
Prep time: 1 h
Cook time: 48 min
Total time: 1 h 48 min
Yield: Makes about 30
Cuisine: Indian
Ingredients: 1 small knob of fresh ginger, peeled and finely grated; 150 g (5½ oz/1 cup) plain (all-purpose) flour; 300 g (10½ oz) sweet potato, peeled; 300 g (10½ oz) frozen peas (or fresh peas, if they are young and not too tough); 240 g (8½ oz/4 cups) panko breadcrumbs or fresh sourdough crumbs; Tomato chilli jam, to serve; 1 tablespoon virgin coconut oil; 3 garlic cloves, crushed; rock salt, for spreading; 3 Indian green chillies, chopped; 2 teaspoons chilli powder; 500 ml (17 fl oz/2 cups) vegetable oil, for deep-frying; 125 g (4½ oz/⅔ cup) raisins; 300 ml (10½ fl oz) milk; ½ teaspoon ground turmeric; 300 g (10½ oz) beetroot (beet); 150 g (5½ oz) cauliflower, cut into florets; chopped lettuce, to serve; 1 small brown onion, chopped; 6 eggs; 1 kg (2 lb 4 oz) good boiling potatoes, such as russet or sebago, peeled and cut into quarters; 2 tablespoons Garam masala

Preparation info

Makes about
30

Difficulty
Medium
Ready in
1 hr 50

Appears in

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

About

I first discovered these seriously tasty vegetarian dumplings in Madras (now known as Chennai), when I was scared to eat anything containing meat through fear of food poisoning! Bright red inside, they look fantastic, and are adaptable to a range of meals. I serve these on one of my most popular curries, which happens to be a fish curry.