Easy Aloo Chop Recipe | Alur Chop | Aloor Chop

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Total time: 40 minutes
  • Yield: 11 Servings
  • Category: Snack
  • Cuisine: bengali

Ingredients

for masala:

  • 1 tsp cumin
  • 1 tbsp coriander seeds
  • 3 dried red chilli

for batter:

  • 1½ cup besan / gram flour
  • ¼ tsp turmeric
  • ½ tsp chilli powder
  • ½ tsp salt
  • water (for making batter)
  • ¼ tsp baking soda

for stuffing:

  • 3 boiled potato (mashed)
  • 2 tbsp oil
  • ½ tsp cumin
  • pinch hing
  • 2 chilli (finely chopped)
  • ½ onion (finely chopped)
  • 1 tsp ginger garlic paste
  • ½ tsp turmeric
  • 2 boiled potato (mashed)
  • ½ tsp salt
  • 2 tbsp coriander (finely chopped)
  • ½ tsp kala namak

Method

  1. Firstly, to prepare the masala for chop, dry roast 1 tsp cumin, 1 tbsp coriander seeds and 3 dried red chilli.
  2. Roast on low flame till the spices turn aromatic.
  3. Cool completely, and grind to a fine powder. Keep aside.
  4. In a bowl take 1½ cup besan, ¼ tsp turmeric, ½ tsp chilli powder and ½ tsp salt.
  5. Add water as required and prepare a smooth batter. Keep aside.
  6. To prepare the stuffing, mash 3 boiled potato and keep aside.
  7. In a pan heat 2 tbsp oil. Add ½ tsp cumin and pinch hing.
  8. Also add 2 chilli, ½ onion,1 tsp ginger garlic paste and saute well.
  9. Keeping the flame on low, add ½ tsp turmeric, 2 boiled potato, ½ tsp salt and mix well.
  10. Add prepared masala powder, 2 tbsp coriander, ½ tsp kala namak and mix well.
  11. The stuffing is ready. Allow to cool completely.
  12. Once the stuffing is cooled, prepare small patties-shaped mixture. Keep aside.
  13. To the besan batter add ¼ tsp baking soda and mix well just before frying.
  14. Dip the aloo mixture in besan batter coating the batter uniformly.
  15. Deep fry in hot oil, keeping the flame on medium.
  16. Stir occasionally, and fry on both sides.
  17. Fry until the vada turns crispy brown and golden. Drain off.
  18. Finally, enjoy Aloo Chop Recipe with chutney.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.