People are crazy about this spicy pakoda, the demand is so much that every 70 kg of potato is consumed

Ashish Kumar / West Champaran. Champaran is famous for its wonderful flavours. Who would not have tasted the taste of Seekh Kebab, Ahuna Mutton and Tash here. The mixture of different types of spices in the food makes the food here unique. Just as Champaran’s non-veg is famous, in the same way there is no break in some of the snacks made here. Of these, the highest demand is for onion pakora and potato chop. Today, we will not only tell you the authentic recipe of Champaran’s famous snack Aloo Chop, but will also introduce you to such shopkeepers, whose shops are very small to see, but the sale of pakoras is very high.

There is such a pakora shop located in Kali Bagh, Bettiah, where at least 70 kg of potatoes are consumed everyday to make potato chops. The surprising thing is that looking at this pakoda shop, you would never feel that the demand here is so high, but when you see the crowd of customers and the sales figures, your mind will be boggled.

Vishnu, the owner of the shop, told that he has been selling pakodas for the last 20 years. In the shop, he makes onion fritters and potato chops in large quantities. The size of the shop is nothing special, but even a 50 kg bag of potatoes falls short to meet the demand for potato chops here every day. Not only nearby, people from far-flung areas come here just to eat pakoras.

How to make delicious potato chops
Vishnu told that although there are many such shops in the city, where only pakodas are made, but his shop is one of the most famous shops in the city for pakodas. The biggest reason for this is the potato chops made by his hands. To make Vishnu chops, first of all you have to boil potatoes and mash them well. Then add salt, red chili powder, crushed garlic, small amount of pickle and some other spices including cumin as per taste. After this, prepare gram flour batter and keep it neither too thick nor too thin. Now we will leave the mash potatoes mixed with slurry and spices for a while. After leaving it for 15 minutes, we will filter it in hot oil and then after it turns red, take it out and serve it with chutney.

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