Potato & Tofu Chap – Chef Bal Krishna Shrestha


  • 350g grated soybean tofu
  • 250g cooked and grated potato
  • 1 tbsp chopped green chilli
  • 1 tbsp chopped fresh coriander
  • 50g chopped red onion
  • 1 tsp ajwain
  • 1 tsp ground cumin
  • 1 tsp ground chilli
  • ½ tsp ground turmeric
  • 50g chickpea flour
  • 50g chopped tomato
  • Salt  to  taste
  • 1 tsp ginger & garlic paste
  • 50ml frying oil

Method of Preparation

1. Add all prepared ingredients into a large bowl except for the oil and half of the chickpeas flour.

2. Mix well to combine all spices. Do not over mix.

3. Add a little bit of water in your palm and make individual round, thick and flat shape using the palm.

4. Coat all prepared tofu and potato chop/cake/Tikki with the rest of chickpeas flour.

5. Heat a pan with 2 tbsp of oil.

6. Place prepared chap on the pan and fry it on medium to high heat for about 1- 2 mins.

7. Gently flip it and fry the other side until brown and crisp.

8. Remove from pan and transfer to a paper towel to absorb the oil from the chop.

9. Serve immediately with any fresh salad and chutney.

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