Aloo’r Chop falls in those categories of snacks that are a go-to. This is one of those snacks that the Bengalis adore and make sure to have it at least twice a week. I often bring an entire packet full of the tasty chop during rainy evenings for the entire family. We all sit together and enjoy eating the snack while gossiping.
The food is simple but it always gives back quite a lot of memories. The blend of textures and flavour is absolutely out of the world and you will urge for more after one. Does not matter, if you are a Bengali or not, try it at least once.
If you are one of those who loves to cook, then you must try your hands on this recipe. It is very simple to make and does not take too much time.
Let us look at the ingredients and the process to make it.
Aloo Chop Recipe (Bengali-Style)
- 1 Induction Cooktop
- 1 Kadhai
- 2 Potatoes medium to large
- 3 Green Chilis finely chopped or crushed
- 5 Garlic cloves chopped
- 1 ½ tsp ginger grated; optional
- 2 tbsp Coriander leaves chopped; optional
- 1 tsp Cumin powder
- 1½ tsp Red Chili powder
- ½ tsp Turmeric powder
- Salt to taste
- 1 cup Besan Gram flour
- 1 pinch full Baking Soda
- Vegetable oil
Mash the Potatoes
- First, wash and boil the potatoes either in a pot or in the pressure cooker.
- Take them out and let it cool for a few minutes.
- Next, peel the potatoes and keep them on a plate. Smash them well so that there are less or no lumps.
Stir fry the ingredients
- Now, take a kadhai or any other cooking pot and put some oil. Let the oil heat until it smokes.
- To the oil add the grated ginger, finely chopped garlic, and the green chilis.
- Stir for a minute and then add the mashed potatoes. Keep the flame on medium.
- Combine everything really well and keep on stirring.
- After about a minute, add in the cumin powder, red chili powder, and turmeric powder.
- Mix well and keep on stirring consistently. Scrape from all sides and below so that the mashed potato does not stick to the kadhai.
- Add salt to taste. Mix again.
- Keep on mixing the elements until a doughy consistency is reached.
- Take a taste test. If the taste is fine, then add in the chopped coriander leaves (this is optional).
- Combine the potato filling for two minutes more. Transfer this to a plate and keep it aside. Let it cool down for a few minutes.
Prepare the Alur Chop
- After it cools down, divide the filling into 8 portions.
- Now shape them into potato patties of small to medium size. Do not make them too thin, otherwise they will break.
- Cover them with a lid and keep them aside for some time.
Prepare the batter
- Take a large mixing bowl. In this put the besan, salt to taste, and baking soda.
- Add some water. Start whisking the batter.
- Slowly add water and keep whisking. The consistency should to semi-thick.
- Stop adding water when you get your desired consistency.
- Whisk the batter until it becomes fluffy and smooth.
Fry the Aloo r Chop
- Now in a deep-frying pan or kadhai, add vegetable oil in a generous amount.
- Let the oil heat until it smokes a little. Keep the flame on medium.
- Next, take a potato cutlet and dip it in the besan batter.
- Gently shake wipe the excess on the wall of the mixing bowl and lower it down into the hot oil.
- Repeat this with all the potato cutlets.
- Fry them in batches so that they do not stick.
- Fry them from both sides until they turn golden brown. This should take around 3-4 minutes. Keep the temperature on medium and make sure not to burn the coating.
- When they are done, transfer the chops to a kitchen tissue-covered plate.
Voila! The spicy savory Aloo’r chop is ready to be savored. Serve it during the evening with some chai or coffee, muri drizzled with mustard oil on top, raw onions, and green chili.
This combination is heavenly. Eat with all your loved ones and friends while gossiping over worldly matters.
Go fry and relish the bites!
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