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Kings of the Kitchen

They say that the best way to a man’s heart is through his stomach. But what if it were the other way around?
Rohit John Chettri, Avas Karmacharya and Bijay Gautam share some stomach filling and heartwarming recipes with WOW women.

Text by: Sachitra Gurung
Photos: WOW PHOTOFILE: Ram Tandukar/ Gokul Shrees

Avash Karmacharya

“At a very young age, my mum taught me how to cook. I have always enjoyed making new dishes. This dish just looks like aalu chop, but I have stuffed cheese to give it a twist. There is no harm experimenting and who does not like melting cheese in their mouth? This recipe perfectly goes with tea during the monsoon.”

CHEESE AALU CHOP

Ingredients

Potatoes: 6-7 big sized potatoes
Yak cheese: 100 gms
Soyabean oil: Half a cooking vessel
Gram flour: 2 cups
Salt: 3 tbsp
Turmeric powder: 1.5 tbsp
Chaat masala: 1 tbsp
Cumin powder: 2 tbsp
Ginger-garlic paste: 2 tbsp
Green chilli: As per taste
Garlic leaves: 10 gms
Coriander leaves: Half a bunch
Mint leaves: A bunch Sichuan pepper
Powder: 0.5 tbsp

Method

Cheese aalu chop:
Boil the potatoes. Remove the peel and mash the potatoes in a big bowl. Grate the cheese and add into the mashed potatoes. Then finely chop garlic leaves, green chilli and coriander leaves and mix them into the mashed potatoes and cheese. Except for Sichuan pepper and gram flour, add in all the spices aforementioned to this mixture.

Now in a deep pan, heat oil on medium heat. Put gram flour in a separate bowl, add a glass of water, a pinch of salt, a pinch of turmeric powder and a pinch a chaat masala and mix well. Then make a round or a flat ball of the mashed potato and dip each into the creamy gram flour. Deep fry the balls until they turn light golden brown.

Chutney:
In a traditional stone grinder or mixer add fresh mint leaves, half a tablespoon salt, some green chillies and Sichuan pepper. Grind to a fine consistency.