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.
Recipe Snapshot
- Prep time: 20 minutes
- Cook time: 20 minutes
- Total time: 40 minutes
- Yield: 8 · 8 aloo chops
- Category: Snacks
- Cuisine: Bengali, Indian Street Food
Ingredients
- 250 grams potatoes (or 3 medium sized potatoes)
- water (as required for pressure cooking)
- ½ teaspoon salt
- 1 tablespoon oil
- ⅓ 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)
- 1 cup besan ((gram flour))
- 1 pinch baking soda, (optional)
- ½ teaspoon salt (or add as required)
- ⅓ cup water (or add as required)
- oil (for deep frying, as required)
Method
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.
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.