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)
A vibrant and refreshing green chutney made with fresh coriander and mint leaves. This versatile Indian condiment is the perfect zesty accompaniment to snacks like samosas, pakoras, and sandwiches.
Crispy aloo chop with tangy green chutney – a comforting snack that feels just like mom's recipe!
This bihari dish is perfect for snack. With 508.41999999999996 calories and 14.270000000000001g 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.
27cal
1gprotein
5gcarbs
0gfat
Ingredients
2 cup Coriander Leaves (Packed, with tender stems)
1 cup Mint Leaves (Packed, stems discarded)
3 whole Green Chilies (Adjust to your spice preference)
1 inch Ginger (Peeled and roughly chopped)
3 clove Garlic (Peeled)
2 tbsp Roasted Chana Dal (Also known as Dalia or Bhuna Chana)
2 tbsp Lemon Juice (Freshly squeezed for best flavor)
0.5 tsp Chaat Masala
0.5 tsp Black Salt (Also known as Kala Namak)
0.5 tsp Sugar (Optional, helps balance the tanginess)
0.25 tsp Salt (Adjust to taste)
3 whole Ice Cubes (Or use 3-4 tbsp of ice-cold water)
Instructions
1
Prepare the Herbs (3 minutes)
Thoroughly wash the coriander and mint leaves under cold running water to remove any grit or dirt.
Pluck the mint leaves from their stems; discard the thicker stems as they can be bitter.
For the coriander, use both the leaves and the tender upper stems, which are packed with flavor. Roughly chop the bunch.
2
Combine Ingredients in Blender (2 minutes)
Place the washed coriander and mint leaves into a high-speed blender jar.
Add the green chilies (broken in half), chopped ginger, garlic cloves, roasted chana dal, lemon juice, chaat masala, black salt, sugar (if using), and salt.
3
Blend to a Smooth Paste (2 minutes)
Add the ice cubes or 3 tablespoons of ice-cold water. Using ice is highly recommended as it prevents the herbs from oxidizing and helps maintain a vibrant green color.
Blend for 1-2 minutes, scraping down the sides of the jar as needed, until you achieve a completely smooth, uniform paste.
Avoid over-blending, as the heat from the motor can darken the chutney. If the mixture is too thick, add one more tablespoon of cold water and pulse briefly to combine.
Taste and adjust the seasoning. You may want to add more salt for savoriness, lemon juice for tanginess, or a pinch of sugar to balance the flavors.
For best results, let the chutney rest for 10-15 minutes to allow the flavors to meld. Serve fresh with snacks like samosas, dhokla, or use as a spread in sandwiches.
