aloo chop recipe, how to make aloo chop | alur chop | aloor chop

aloo chop recipe with step by step pics. aloo chop or alur chop 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 recipe

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.

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.

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.

few more tasty snacks recipes for you!

aloo chop

5 from 2 votes
aloo chop 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 recipe, aloor chop recipe
Author:Dassana Amit
Prep Time:20 mins
Cook Time:20 mins
Total Time:40 mins
Course:snacks
Cuisine:bengali,indian street food
Servings (change the number to scale):8 aloo chops
(1 CUP = 250 ML)

INGREDIENTS

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

INSTRUCTIONS

pressure cooking potatoes

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

making potato chop stuffing

  • now heat 1 tablespoon oil in a small pan or kadai. add ⅓ cup chopped onions. 
  • sauté onions on a low to medium flame till they turn translucent.
  • then add ½ teaspoon ginger paste, 1 teaspoon garlic paste, 1 green chili (finely chopped).
  • mix and saute till raw aroma of both ginger and garlic goes away.
  • now add ¼ teaspoon turmeric powder, ¼ teaspoon red chili powder, 1 teaspoon coriander powder and 1 teaspoon cumin powder. mix very well.
  • now add the mashed potatoes in the sauteed onion mixture. mix potatoes very well.
  • add 2 tablespoon chopped coriander leaves. season with salt as per taste.
  • 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.
  • then make small to medium sized potato cutlet or patties from them. keep aside.

making batter for aloo chop

  • 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.
  • now add ⅓ cup water in parts.
  • 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

  • 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.
  • dip the potato cutlet in the besan batter and coat it well with the batter. 
  • now gently slid or place the batter coated potato cutlet in the hot oil.
  • this way coat more potato cutlet with the besan batter and place them in the hot oil. do not overcrowd the kadai.
  • fry the aloo chops on medium flame.
  • when one side is light golden and lightly crisp, then turn them over with a slotted spoon and fry the second side.
  • again turn them over when the second side is light golden or golden.
  • this way fry turning them as required so that they get evenly golden and crisp.
  • when aloor chops get a nice golden color, then remove them with a slotted spoon.
  • place the fried potato chops on kitchen paper towels for extra oil to be absorbed. this way fry the remaining aloo chops.
  • serve bengali style aloo chop with any chutney or sauce or dip.

NUTRITION INFO (approximate values)

Nutrition Facts
aloo chop
Amount Per Serving
Calories 102 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 356mg15%
Potassium 240mg7%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 1g1%
Protein 3g6%
Vitamin A 30IU1%
Vitamin C 5mg6%
Calcium 18mg2%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.
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how to make 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.

potatoes to make aloo chop recipe

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

potatoes to make aloo chop recipe

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

making aloo chop recipe

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

making aloo chop recipe

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

making aloo chop recipe

6. add 1 green chili (finely chopped).

making aloo chop recipe

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

making aloo chop recipe

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

making aloo chop recipe

9. mix very well.

making aloo chop recipe

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

making bengali aloo chop recipe

11. mix potatoes very well.

making bengali aloo chop recipe

12. add 2 tablespoon chopped coriander leaves.

making bengali aloos chop recipe

13. season with salt as per taste.

making bengali aloos chop recipe

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.

making bengali aloos chop recipe

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

making bengali aloos chop recipe

making besan batter for aloo chop

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.

making aloos chop recipe

17. now add ⅓ cup water in parts.

making aloos chop recipe

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 aloos chop recipe

making alur 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.

making aloos chop recipe

20. dip the potato cutlet in the besan batter.

making aloos chop recipe

21. coat it well with the batter.

making aloos chop recipe

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

making aloos chop recipe

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.

making aloos chop recipe

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

making aloo chop recipe

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

making aloo chop recipe

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

making aloo chop recipe

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

aloo chop recipe

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

aloo chop recipe

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

aloor chop recipe

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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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4 comments/reviews

  1. I follow your posts quite often and so today i decided to make
    aloo chop recipe . It turned out to be amazing. Thank you so much.5 stars

  2. Excellent recipe! I about doubled the spices as we like things heavily spiced and it was perfect for us. My only issue was the batter. I’ve never done this type of cooking and I don’t know if my batter was too thick or too thin but I had trouble with it wiping off a bit as I slid the patty into the oil. Any tips? Thanks!5 stars

    • thanks diane for the feedback on the recipes. the batter is slightly thick and not too thick or thin. when frying with gram flour batter, it does stick and wiping is required. what i do is coat with the batter and the extra batter i wipe with the fritters or pakora on the side of the bowl and then add in the oil. while frying, keep the bowl in your hand and near the kadai or pan, as you coat the batter. the gently removing the extra better place the fritters or pakoda in the hot oil. its a technique and not that difficult. but do be careful with the hot oil.