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 warm, aromatic Indian tea brewed with a blend of fragrant spices, milk, and sugar. This comforting beverage is a daily ritual in many Indian households, perfect for a rainy day or a morning pick-me-up.
Crispy, perfectly spiced Aloor Chop with a warm Cha – an energy-giving comfort food combo for a cozy evening.
This bengali dish is perfect for snack. With 582.5699999999999 calories and 17.73g 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.
101cal
5gprotein
12gcarbs
4gfat
Ingredients
2 cup Water
2 cup Whole Milk (For a richer, creamier chai)
4 tsp Black Tea Leaves (Assam or CTC (Crush, Tear, Curl) tea works best)
2 tsp Sugar (Adjust to your preferred sweetness)
1 inch Ginger (Freshly grated or crushed)
4 pc Green Cardamom Pods (Lightly crushed to release flavor)
4 pc Cloves (Lightly crushed)
1 inch Cinnamon Stick
4 pc Black Peppercorns (Lightly crushed)
Instructions
1
Prepare the Spices
Using a mortar and pestle or the back of a spoon, lightly crush the green cardamom pods, cloves, and black peppercorns to open them up.
Peel and grate the fresh ginger.
2
Infuse the Water
In a medium saucepan, combine 2 cups of water with the crushed spices, cinnamon stick, and grated ginger.
Bring the mixture to a rolling boil over medium-high heat.
Allow it to boil for 2-3 minutes. This step is crucial for extracting the maximum flavor from the spices.
3
Brew the Tea
Reduce the heat to medium and add the black tea leaves to the spiced water.
Let the tea simmer for 1-2 minutes, allowing it to develop a rich, dark color and strong flavor.
4
Add Milk and Sweetener
Pour in the whole milk and add the sugar, stirring gently until the sugar is fully dissolved.
Increase the heat to medium-high and bring the chai to a boil. Watch the pot closely at this stage, as milk can boil over very quickly.
5
Simmer and Serve
As soon as the chai comes to a boil, reduce the heat to low and let it simmer gently for another 2 minutes. This allows all the flavors to meld together perfectly.
Turn off the heat. Carefully strain the chai through a fine-mesh sieve directly into serving cups.
Serve immediately and enjoy the aromatic experience.
