Aloo Chop
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.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Potato Filling
- b.In a large bowl, mash the boiled and peeled potatoes. Keep them slightly chunky for better texture.
- c.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.
- d.Add the ginger-garlic paste and green chilies. Sauté for 1 minute until the raw aroma disappears.
- e.Add the turmeric powder, red chili powder, cumin powder, and garam masala. Stir and cook for 30 seconds until fragrant.
- f.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.
- g.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
Step 2
- a.Shape the Patties
- b.Once the potato mixture is cool to the touch, divide it into 8 equal portions.
- c.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
Step 3
- a.Make the Batter
- b.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.
- c.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.
- d.Let the batter rest for 10 minutes.
- 4
Step 4
- a.Fry the Aloo Chops
- b.Heat vegetable oil for deep frying in a kadai or deep pan over medium-high heat (around 175°C / 350°F).
- c.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.
- d.Carefully dip one potato patty into the besan batter, ensuring it is evenly coated on all sides. Let any excess batter drip off.
- e.Gently slide the coated patty into the hot oil. Fry 3-4 chops at a time, avoiding overcrowding the pan.
- f.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.
- g.Remove the fried chops with a slotted spoon and place them on a wire rack or paper towels to drain excess oil.
- 5
Step 5
- a.Serve
- b.Sprinkle the hot Aloo Chops with a pinch of kala namak (black salt).
- c.Serve immediately with tamarind chutney, kasundi (Bengali mustard sauce), or tomato ketchup.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the potato filling is completely cool before shaping and frying; otherwise, the chops might break apart in the hot oil.
- 2The batter's consistency is key. If it's too thin, it won't coat the patty. If it's too thick, the coating will be dense and doughy.
- 3Fry on a consistent medium heat. Oil that is too hot will burn the outside before the inside is heated through. Oil that isn't hot enough will result in greasy chops.
- 4Adding rice flour to the besan batter is the secret to an extra crispy coating that stays crisp longer.
- 5For a traditional Bengali street-food experience, serve the aloo chops with muri (puffed rice), chopped onions, and a drizzle of mustard oil.
Adapt it for your goals.
Healthier Version
To reduce oil, you can pan-fry, bake, or air-fry the chops. For air frying, spray the coated chops with oil and air fry at 180°C (350°F) for 15-20 minutes, flipping halfway through.
Filling VariationFilling Variation
Add 1/4 cup of boiled green peas, crumbled paneer, or finely chopped vegetables like carrots and beans to the potato filling for added texture and nutrition.
Spice VariationSpice Variation
For a more authentic Bengali flavor, add 1/2 teaspoon of 'Bhaja Moshla' (a roasted spice mix of cumin, coriander, and red chilies) to the potato filling.
Why this is on our healthy list.
Source of Complex Carbohydrates
Potatoes are a great source of complex carbohydrates, which provide sustained energy to the body.
Rich in Plant-Based Protein
The batter is made from Besan (chickpea flour), which is a good source of plant-based protein and fiber, contributing to satiety.
Beneficial Spices
The recipe uses spices like turmeric, cumin, and ginger, which are known for their anti-inflammatory and digestive health benefits.
Frequently asked questions
A single Aloo Chop contains approximately 150-180 calories, depending on its size and the amount of oil absorbed during frying. A serving of two pieces would be around 300-360 calories.