Description
Bengali Alu Chop recipe is a very popular Indian snack. Prepare this enjoyable aloo chop with a delicious taste. It is also called Alur Chop in Bengali cuisine. The crispy exterior besan coating and flavorful potato filling makes it more popular. Check the recipe of Aloor chop with step-by-step pics and the secrets for making the perfect Aloo Chop at home.
Ingredients
Scale
- 280 grams or 3 medium-sized potatoes
- 1/2 teaspoon salt
- 1 tablespoon oil
- 1/2 medium onion or 50 grams onion finely chopped
- 1 – 2 green chilies, fresh and deseeded (finely chopped or crushed) (according to taste)
- 2 teaspoons ginger garlic paste
- 1 + 1/2 tablespoons coriander leaves (chopped) (optional)
- 1/2 teaspoon cumin seed powder
- 1/4 teaspoon red chili powder
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon coriander powder
- Salt (according to your taste)
Coating
- 1 cup besan (gram flour)
- 2 tablespoons rice flour
- 1/4 teaspoon red chilli powder
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon ajwain (hing or asafoetida ) (optional)
- salt (according to taste)
- Water to make a thin batter
- Vegetable oil for frying
Instructions
- Boil and Mash Potatoes: For Bengali Alur Chop, first wash then boil the potatoes with 1/2 teaspoon salt. Cool them. Then mash them properly without having any lumps.
- Make Potato Stuffing: Take the kadhai (deep frying pan), and heat 1 tablespoon oil in it. Fry onions till transculent. Then add ginger garlic paste, and chopped green chilies. And saute them for a minute. Add the powdered spices (red chili, turmeric, cumin, coriander powder) with salt. Mix them well and saute all this for another minute.
- Finally, add the mashed potatoes and mix them well properly with others. Adjust the seasoning and fry for another minute. Put the flame off and let the potato stuffing cool down.
- Aloor Chop Shaping: Divide the potato stuffing prepared into equal proportions. Shape them into small to medium-sized round or oval shapes. Don’t make it too thin to prevent breaking. Cover them with a lid and keep them aside.
- Besan Batter Preparation: In a mixing bowl, add besan (gram flour), rice flour, chili powder, turmeric powder, ajwain (hing), salt, and baking powder. Gradually add water and stir to make a thick flowing batter.
- Fry Alur Chop: Heat vegetable oil on medium heat in the deep frying pan. Dip the potato chop, in the besan batter coating them all over. Then fry them in hot oil till golden brown and crispy on both sides stirring and turning occasionally.
- Serve: Serve the crispy alu chop Bengali style hot with green chutney or ketchup!
Notes
- potatoes can be boiled in pot or pressure cooker.
- chopped coriander leaves added in stuffing and hing added at besan batter are optional.
- Category: Vegetable Recipes, Snack Recipes