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aloo chop recipe | bengali style aloo chop recipe | aloor chop recipe

aloo chop recipe with step by step pics. aloo chops is a delicious bengali fried snack and made in the same way a batata vada or potato bonda is made. just the spices and herbs added in the potato stuffing are different.

aloo chop is also made in bihar, jharkand and orissa. the recipe shared here is bengali style aloo chop. this tasty snack is also known as alur chop or aloor chop. its also a street food in kolkata. i have already posted few recipes popular as street food snack from kolkata like:

the taste of aloo chop is very different from a maharashtrian batata vada and a south indian potato bonda. since along with onions various other spices and herbs are added in the potato filling. also there are no curry leaves added in aloo chop.

these can be air fried too and you can have a healthy version of aloo chop. just make the batter slightly more thick if air frying. alur chop can also be made with leftover boiled or mashed potatoes.

if you like such snacks then there are few more similar recipes like aloo chop on the blog:

aloo chop can be served with any chutney or sauce or dip of your choice like coriander chutney or mint chutney or tomato sauce or green chutney. i served with sweet tamarind chutney.

aloo chop recipe below:

4.34 from 6 votes
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bengali style aloo chop recipe | aloor chop recipe
prep time
20 mins
cook time
20 mins
total time
40 mins
 

aloo chops is a delicious bengali fried snack and made in the same way a batata vada or potato bonda is made. just the spices and herbs added in the potato stuffing are different.

course: snacks
cuisine: Bengali, Indian Street Food
servings: 8 aloo chops
calories: 102 kcal
author: dassana amit
ingredients (1 cup = 250 ml)
for pressure cooking potatoes:
  • 250 grams potatoes or 3 medium sized potatoes
  • water as required for pressure cooking
  • ½ teaspoon salt
ingredients for making aloo chop stuffing:
  • 1 tablespoon oil
  • cup chopped onions
  • ½ teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 1 green chili - finely chopped
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 2 tablespoons chopped coriander leaves
  • salt as required
for making besan batter:
  • 1 cup besan (gram flour)
  • 1 pinch baking soda, optional
  • ½ teaspoon salt or add as required
  • cup water or add as required
other ingredient:
  • oil for deep frying, as required
how to make recipe
pressure cooking potatoes:
  1. rinse and then place 3 medium sized potatoes (250 grams potatoes) in a pressure cooker. add water as required just about covering potatoes. also add ½ teaspoon salt.

  2. pressure cook for 4 to 5 whistles. when the pressure settles down on its own, remove the lid. drain all the water.

  3. let the potatoes become warm. then peel and mash them with a fork. keep aside.

making potato chop stuffing:
  1. now heat 1 tablespoon oil in a small pan or kadai. add ⅓ cup chopped onions. 

  2. sauté onions on a low to medium flame till they turn translucent.

  3. then add ½ teaspoon ginger paste, 1 teaspoon garlic paste, 1 green chili (finely chopped).

  4. mix and saute till raw aroma of both ginger and garlic goes away.

  5. now add ¼ teaspoon turmeric powder, ¼ teaspoon red chili powder, 1 teaspoon coriander powder and 1 teaspoon cumin powder. mix very well.

  6. now add the mashed potatoes in the sauteed onion mixture. mix potatoes very well.

  7. add 2 tablespoon chopped coriander leaves. season with salt as per taste.

  8. mix very well and switch off the flame. let this potato filling cool down at room temperature. do check the taste and add more salt or spice powders if required.

  9. then make small to medium sized potato cutlet or patties from them. keep aside.

making besan batter:
  1. when the boiled potatoes are cooling, you can make the besan batter and keep it ready. 

  2. to make besan batter take 1 cup besan in a mixing bowl. also add 1 pinch baking soda and ½ teaspoon salt or add as required. you can also add 1 to 2 tablespoon rice flour if you want.

  3. now add ⅓ cup water in parts.

  4. whisk to a smooth and thick batter. do add water as required. depending on the quality of besan, you can add less or more water.

making aloo chop:
  1. heat oil for deep frying in a kadai. add a small spoon of the batter in the oil. if the batter comes up steadily on top of the oil, the oil is ready for frying.

  2. dip the potato cutlet in the besan batter and coat it well with the batter. 

  3. now gently slid or place the batter coated potato cutlet in the hot oil.

  4. this way coat more potato cutlet with the besan batter and place them in the hot oil. do not overcrowd the kadai.

  5. fry the aloo chops on medium flame.

  6. when one side is light golden and lightly crisp, then turn them over with a slotted spoon and fry the second side.

  7. again turn them over when the second side is light golden or golden.

  8. this way fry turning them as required so that they get evenly golden and crisp.

  9. when aloor chops get a nice golden color, then remove them with a slotted spoon.

  10. place the fried potato chops on kitchen paper towels for extra oil to be absorbed. this way fry the remaining aloo chops.

  11. serve bengali style aloo chop with any chutney or sauce or dip.

recipe notes

rough nutrition info per aloo chop:

Nutrition Facts
bengali style aloo chop recipe | aloor chop recipe
Amount Per Serving
Calories 102 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Sodium 356mg 15%
Potassium 240mg 7%
Total Carbohydrates 11g 4%
Dietary Fiber 2g 8%
Sugars 1g
Protein 3g 6%
Vitamin A 0.6%
Vitamin C 6%
Calcium 1.8%
Iron 9.8%
* Percent Daily Values are based on a 2000 calorie diet.
 


how to make bengali aloo chop recipe:

a) making potato stuffing:

1. rinse and then place 3 medium sized potatoes (250 grams potatoes) in a pressure cooker. add water as required just about covering potatoes. also add ½ teaspoon salt. pressure cook for 4 to 5 whistles. when the pressure settles down on its own, remove the lid. drain all the water.

2. let the potatoes become warm. then peel and mash them with a fork. keep aside.

3. now heat 1 tablespoon oil in a small pan or kadai. add ⅓ cup chopped onions.

4. mix well. saute onions on a low to medium flame till translucent.

5. then add ½ teaspoon ginger paste and 1 teaspoon garlic paste.

6. add 1 green chili (finely chopped).

7. mix and saute till raw aroma of both ginger and garlic goes away.

8. now add ¼ teaspoon turmeric powder, ¼ teaspoon red chili powder, 1 teaspoon coriander powder and 1 teaspoon cumin powder.

9. mix very well.

10. now add the mashed potatoes in the sauteed onion mixture.

11. mix potatoes very well.

12. add 2 tablespoon chopped coriander leaves.

13. season with salt as per taste.

14. mix very well and switch off the flame. let this potato filling cool down at room temperature. do check the taste and add more salt or spice powders if required.

15. then make small to medium sized potato cutlet or patties from them. keep aside.

b) making besan batter:

16. when the boiled potatoes are cooling, you can make the besan batter and keep it ready. to make besan batter take 1 cup besan in a mixing bowl. also add 1 pinch baking soda and ½ teaspoon salt or add as required. you can also add 1 to 2 tablespoon rice flour if you want.

17. now add ⅓ cup water in parts.

18. whisk to a smooth and thick batter. do add water as required. depending on the quality of besan, you can add less or more water.

making aloo chop:

19. heat oil for deep frying in a kadai. add a small spoon of the batter in the oil. if the batter comes up steadily on top of the oil, the oil is ready for frying.

20. dip the potato cutlet in the besan batter.

21. coat it well with the batter.

22. now gently slid or place the batter coated potato cutlet in the hot oil.

23. this way coat more potato cutlets with the besan batter and place them in the hot oil. do not overcrowd the kadai. fry the aloo chops on medium flame.

24. when one side is light golden and lightly crisp, then turn them over with a slotted spoon and fry the second side.

25. again turn them over when the second side is light golden or golden.

26. this way fry turning them as required so that they get evenly golden and crisp.

27. when aloor chops get a nice golden color, then remove them with a slotted spoon.

28. place the fried potato chops on kitchen paper towels for extra oil to be absorbed. this way fry the remaining aloo chops.

29. serve bengali style aloo chop with any chutney or sauce or dip like saunth chutney or mint coriander chutney or mint chutney.




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This post was last modified on November 22, 2017, 7:09 pm

    Categories Bengali RecipesIndian Street FoodKids RecipesStarters & Snacks RecipesVegan Recipes