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Aloo Chop Recipe | Bengali Style Aloor Chop | Tasty Snack Recipe
+When we think of Indian tea-time treats Aloo Chop comes to mind. Also known as aloor chop or alu chop, this is a street-food dish famously eaten at tea-time in the state of West Bengal. Our Bengali aloo chop is a snack made with potato, and can be best described as a mini cutlet or croquette - spiced to your liking and batter-crisped to perfection. We walked down the streets of Kolkata to bring to your kitchen this Yummefy-ed easy aloo chop recipe.
The Bengali style aloo chop is reminiscent of a potato cutlet or croquette found in western preparations. Our simple four-step alu chop recipe is likely to become a tea-time favourite in your house.
Aloo Chop Ingredients:
Throw on your favourite apron and get going in preparing the potato mixture, shape the aloo chops, coat in the batter, fry, and relish. The mixture for aloo chop has simple ingredients such as potato (boiled and mashed), ginger and garlic pastes, onion, and a few spices easily found in most (if not all) Indian kitchens. The batter for this simple aloo chop recipe is made from besan or gram flour. Rice flour and baking soda are also added to bring the desired crispiness and body to the alur chop.
Is Aloo Chop among the favourite potato snacks across India?
Though the Aloor Chop is widely consumed and a favourite in West Bengal, this snack is also found in the states of Orissa (Odia aloo chop), Jharkhand, and Bihar. In fact, aloo chop is just one of the numerous tasty potato snacks found across India, such as the vada pav in Maharashtra, potato bonda and potato 65 in southern India, aloo tikki, and aloo or papdi chaat in northern parts of the country. Samosa filled with potatoes is another pan-Indian potato-based snack which has a mass appeal in India.
Tea Time in West Bengal:
Tea Time in the state of West Bengal is all about snacks or tiffin as they are referred to there. Street side shops finish preparations for various kinds of chops such as mochar chop, mutton chop, egg chop, and of course the delicious aloor chop. The mooriwalas start serving the famous puffed rice snack, puchka shops dole out spicy and tangy water filled snacks, and egg roll stations start rolling out delicacies. All these snacks or tiffin dishes go well with a helping or two of chai (tea) in mitti ke kulhad, the environment-friendly clay cups. These also make the perfect setting for the ‘Bengali Adda’, a meeting of sorts, in which neighbourhood friends get together to discuss every topic under the sun with a side of their favourite snacks.
How to prepare Aloo Chop perfectly – Tips and Tricks:
Though our Alur Chop recipe Bengali is relatively simple, you can master making it at home with simple do’s and don’ts. Make sure the boiled potatoes are drained properly before mashing so that they don’t become gummy.
For the best aloo chops, the batter should be of a thick consistency and not runny so the potatoes are coated evenly. If you do not have rice flour, you could use a mix of semolina and cornflour to replace it.
Also ensure that the oil in which you plan to fry the potato chops is very hot. Reduce the heat to medium and adjust heat as needed after placing the chops in the oil. You could alternatively shallow fry or air fry the aloo chops, if you want a healthier alternative.
How to serve Aloo Chops:
Serve aloo chops hot from the kadhai with fresh hari chutney or ketchup. In Kolkata, the chops are served atop a bed of moori or puffed rice. Sometimes, chopped onions, tomatoes, green chillies, salt, and a drizzle of mustard oil are added to the moori.
If you love everything potato, then after watching our Bengali aloo chop recipe video, you may also want to watch and try:
Aloo 65
Baby Potato Masala Fry, Chettinad style
Hyderabadi Aloo ka Korma
Easy Masala Potato Chips
Potato Salad
Hare Bhare Kebab
Perfect Mashed Potatoes with Cheese
Konkani Masala Potatoes
Dahi Aloo
Aloo Paneer
Potato Mushroom PostoOr see all our Snacks Recipes right here!
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RECIPE
INGREDIENTS
1 tablespoon oil
50 grams onions, (about ½ medium onion,) finely chopped
1 1⁄2 teaspoons ginger paste
1 1⁄2 teaspoons garlic paste
1 green chilli, fresh, deseeded and chopped
1⁄4 teaspoon turmeric powder (haldi)
1⁄2 teaspoon cumin powder
1⁄4 teaspoon red chilli powder
1⁄2 teaspoon coriander powder
200 grams potatoes, (about 2 medium potatoes), boiled, peeled, and mashed
1 tablespoon coriander leaves, chopped
3⁄4 teaspoon salt, or to taste
Batter:
90 grams besan (gram flour), about 1 cup
1 1⁄2 tablespoons rice flour
1⁄2 teaspoon salt, or to taste
1⁄2 teaspoon red chilli powder
1 large pinch baking soda
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oil, for frying
COOKING METHOD
- Make the aloo chop mixture: Pour oil into a pan over high heat. Once hot, slide in the chopped onion and sauté for about 2 minutes. Add ginger paste and garlic paste; stir well then add chopped green chilli. Sauté till the onion turns translucent, about 2 minutes. Toss in turmeric powder, cumin powder, red chilli powder, and coriander powder; stir well.
- Tip boiled and mashed potatoes, green coriander leaves, and salt, into the sautéed onion and mix well till combined. Continue to cook for 2 to 3 minutes while stirring the potato mixture. Remove from heat and transfer to a bowl. Set aside to allow to cool slightly.
- Make the aloo chop batter: Tip all dry batter ingredients – gram flour (besan), rice flour, salt, red chilli powder, and baking soda – into a bowl. Pour in 5 tablespoons water in small additions, whisking well between each addition. Ensure that the batter is smooth and that there are no lumps in the batter. You need a smooth but thick batter, so adjust the quantity of water accordingly.
- Form the aloo chops: Lightly oil your palms so that you can work with the mixture without the potato sticking to your hands. Break off a walnut-sized chunk of the potato mixture, roll into a ball between your palms, then flatten to form a smooth disk. Set it down on an oiled plate and repeat the same for the remaining potato mixture. This should yield 8 potato disks.
- Fry aloo chops: Place a kadhai or wok over high heat and pour in enough oil (about ½-inch deep) to fry the aloo chops. When the oil is hot but not smoking, reduce the heat to medium. Dip one aloo chop disk into the batter, coating it well. Remove and hold it above the batter bowl to allow the excess batter to drip off, then place carefully in the hot oil. Fry until golden brown all over, about 1 – 1½ minutes on each side. Remove with a slotted spoon, letting oil drip away, and place on kitchen paper towels so that the excess oil can be absorbed.
- Repeat in batches till all aloo chops are fried. Serve hot with hari chutney, ketchup, or your choice of condiment.
Yield: 8 aloo chops
Serves: 4 as a snack
Prep Time: 25 minutes
Cook Time: 25 minutes
HIDE RECIPE - Make the aloo chop mixture: Pour oil into a pan over high heat. Once hot, slide in the chopped onion and sauté for about 2 minutes. Add ginger paste and garlic paste; stir well then add chopped green chilli. Sauté till the onion turns translucent, about 2 minutes. Toss in turmeric powder, cumin powder, red chilli powder, and coriander powder; stir well.
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Tags:aloo chop, alu chop recipe, how to prepare aloo chop
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