A Bengali classic, these crispy fritters feature a spicy potato filling coated in a chickpea flour batter and deep-fried to perfection. A perfect tea-time snack, best enjoyed with a sprinkle of black salt.
Prep20 min
Cook25 min
Servings4
Serving size: 2 pieces
482cal
13gprotein
55gcarbs
25g
Ingredients
500 g Potatoes (About 4 medium, boiled, peeled, and mashed)
Crispy, perfectly spiced Aloo Chop – a quick to make, comforting snack that's loved by everyone, even kids!
This bihari and odia and assamese dish is perfect for snack. With 481.84 calories and 12.88g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Amchur Powder (Dry mango powder)
2 tbsp Coriander Leaves (Finely chopped)
1.5 tsp Salt (1 tsp for filling, 0.5 tsp for batter, or to taste)
2 tbsp Mustard Oil (For sautéing the filling, for authentic flavor)
1.5 cup Besan (Gram flour)
2 tbsp Rice Flour (For extra crispiness)
0.5 tsp Ajwain (Carom seeds)
0.25 tsp Baking Soda (A small pinch)
1 cup Water (Approximately, for batter)
2 cup Vegetable Oil (For deep frying)
1 tsp Kala Namak (Black salt, for sprinkling)
Instructions
1
Prepare the Potato Filling
In a large bowl, mash the boiled and peeled potatoes. Keep them slightly chunky for better texture.
Heat mustard oil in a pan over medium heat. Add the chopped onions and sauté for 3-4 minutes until they become soft and translucent.
Add the ginger-garlic paste and green chilies. Sauté for 1 minute until the raw aroma disappears.
Add the turmeric powder, red chili powder, cumin powder, and garam masala. Stir and cook for 30 seconds until fragrant.
Add the mashed potatoes, salt, amchur powder, and crushed peanuts (if using). Mix thoroughly to combine all the ingredients. Cook for 2-3 minutes, pressing down with the spatula.
Turn off the heat and stir in the chopped coriander leaves. Transfer the mixture to a plate and allow it to cool down completely.
2
Shape the Patties
Once the potato mixture is cool to the touch, divide it into 8 equal portions.
Lightly grease your palms with oil. Roll each portion into a smooth ball, then gently flatten it to form a round patty (chop) about 1/2-inch thick.
3
Make the Batter
In a mixing bowl, combine besan, rice flour, ajwain, a pinch of turmeric powder, a pinch of red chili powder, baking soda, and 0.5 tsp of salt.
Gradually add water while whisking continuously to form a smooth, thick, and lump-free batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon without being runny.
Let the batter rest for 10 minutes.
4
Fry the Aloo Chops
Heat vegetable oil for deep frying in a kadai or deep pan over medium-high heat (around 175°C / 350°F).
To test the oil, drop a small amount of batter into it. If it sizzles and rises to the surface immediately without changing color too quickly, the oil is ready.
Carefully dip one potato patty into the besan batter, ensuring it is evenly coated on all sides. Let any excess batter drip off.
Gently slide the coated patty into the hot oil. Fry 3-4 chops at a time, avoiding overcrowding the pan.
Fry for 3-4 minutes, then flip and fry for another 3-4 minutes on the other side, until they are golden brown and crisp.
Remove the fried chops with a slotted spoon and place them on a wire rack or paper towels to drain excess oil.
5
Serve
Sprinkle the hot Aloo Chops with a pinch of kala namak (black salt).
Serve immediately with tamarind chutney, kasundi (Bengali mustard sauce), or tomato ketchup.
