aloo chop recipe, aloor chop recipe
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5 from 7 votes

Aloo Chop

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.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: snacks
Cuisine: bengali, indian street food
Servings: 8 aloo chops
Calories: 102kcal
Author: Dassana Amit

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.

Notes

Approx nutrition info is for 1 aloo chop. 

Nutrition

Calories: 102kcal | Carbohydrates: 11g | Protein: 3g | Fat: 4g | Sodium: 356mg | Potassium: 240mg | Fiber: 2g | Sugar: 1g | Vitamin A: 30IU | Vitamin C: 5mg | Calcium: 18mg | Iron: 1.8mg