Aloo Chop Recipe (Bengali-Style)
Recipe to make tasty and crispy Aloo Chop easily. Simple ingredients, instructions, and equipment to prepare delicious Bengali-style Alur Chop at home.
Equipment
- 1 Induction Cooktop
- 1 Kadhai
Ingredients
- 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
Instructions
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.