Make a quick & easy recipe of Bengali-style crispy aloo chop at home with step-by-step pictures. This Bengali potato chop is quite similar to my banana blossom cutlet recipe (followed by Indian veg but not Bengali veg without onion and garlic). Aloor chop makes Bengalis(from West Bengal) nostalgic, a best snack for evening time adda come along with puffed rice & whole green chilli accompanied by piping hot tea. Very popular street food across Bengali, Odia, Nepali, Bihari & Assamese cuisine.

Aloo chop is served in a paper packet with muri and kancha lonka(green chilli)

What is aloo chop? Aloo chop (alur chop) is a Kolkata-style street food(Bengali potato snack). For making this recipe besan batter-coated spicy aloo tikki or patties are deep-fried in oil until crisp. Curd or tomato, onion & coriander leaves(cilantro) are not used in this dish. Black salt or rock salt is sprinkled over the chop before serving. Relish each bite of this chop with mostly muri(puffed rice) & tea.

Do you know, How aloo chop is prepared in the entire Bengal(in Bengali chop telebhajar dokan)?

➊ Potato stuffing – First, chop’s spicy aloo stuffing is prepared by cooking the boiled and mashed potatoes(preferably chandramukhi alu not notun aloo) in mustard oil along with ginger-garlic-tomato-green chilli paste, cumin- turmeric- red chilli powder combined masala with special bengali ground masala, seasoning with black & regular salt. Cook it until dry up the moisture. Aloo stuffing aka Chop er aloo chokha is ready.

➋ Chop batter– Secondly, make chop’s besan batter in a similar way aloo Bonda or batata vada is made with besan or gram flour, baking soda, salt, chilli & turmeric powder.

➌ Chop’s flat pattie– Thirdly, prepare the flat aloo tikki or pattie from the medium lemon size ball of this spicy masala-coated potato or aloo chokha( (তেল মশলায় কষানো সেদ্ধ আলু মাখা) with the help of both hands(means both palms).

➍ Deep Fry aloo chop – Lastly, coat that tikki or pattie in besan batter before deep fry in oil (mustard oil) until crisp & get light golden brown in colour from both sides. Then remove it from the pan and keep it in a bamboo basket(bansher jhuri in bengali) for removing excess oil. After removing the extra oil transfer it to a big flat plate and pack it to the customer in a paper bag with a sprinkle of black salt.

While frying alur chop in a bengali roadside shop around, the combined flavour comes from pungent mustard oil, masala flavoured besan & masala tossed mashed aloo used in this recipe makes an awesome aroma that spreads in the air always attract me to taste some hot chops.

Let’s try how to make that same Bengali chop telebhajar dokaner style aloor chop at home with me through my step-by-step detailed pictures. If you are sitting far away from Kolkata like me and missing those Kolkata roadside telebhaja shop’s aloor chop, then must try it at home. But don’t forget to write down your valuable feedback in the comment section below.

Try some other bengali chops and snacks recipes

Bengali Banana blossom cutlet/Mochar chop recipe

Vegetable chop

Beguni

Macher chop/Fish croquettes

Aloo chop recipe – Bengali style crispy aloor chop | kolkata alur chop

Recipe by Moumita PaulCourse: SnacksCuisine: BengaliDifficulty: Easy

Servings

18-20

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Aloo chop is a Kolkata-style street food(Bengali potato snack), for making this recipe besan batter-coated spicy aloo tikki or cutlet are deep-fried in oil until crisp. Simply served with mostly muri(puffed rice) & tea.

Ingredients

For making stuffing of aloo chop
○ 4 Medium size Potatoes(preferably Chandramukhi Aloo)
○ 10 pcs Garlic cloves
○ 2 pcs Green chillies
○ 1/2 inch Ginger
○ 1 Medium size Tomato
○ 1/2 tsp Cumin powder
○ 1/2 tsp Red chilli powder
○ 1/2 tsp Turmeric powder
○ 2 tsp Bhaja masala
○ 1/2 tsp Black Salt
○ 1/2 tsp Regular Salt(as required)
For making chop besan batter
○ 1 cup Besan/Gram flour
○ 1/4 tsp Red Chilli powder
○ 1/2 tsp Turmeric powder
○ 1/8 tsp Baking soda
○ 1/2 cup of Water
○ 3 tsp Hot Oil
○ 1/2 tsp Salt
For frying aloor chop
○ Mustard Oil/Vegetable Oil(for deep frying)
Ingredients for making Bhaja masala for this chop
○ 1 tsp Whole cumin seeds
○ 1/2 tsp Whole coriander seeds
○ 3 Whole red Chillies
○ 1 Bay leaf
Dry roast the above spices & finely grind it.

Preparation

Making Potato Stuffing
Thoroughly wash the aloo/potatoes(4 medium-sized potatoes), cut them lengthwise, and don’t peel its skin.
Pressure cook the aloo with 2-3 cups of water(≈475 ml to 710 ml) for 2 whistles blow on high flame. Turn off the heat.
Once the pressure cooker cools down, strain the aloo, keep it on a plate & place it in the air to cool down & dry up.
When aloo becomes cool, peel its skin, and mash it thoroughly. Keep it aside.
First heat a pan with 2- 3 tbsp oil.
Saute ginger-garlic-green chillies-tomato paste(contains 1/2 inch ginger, 10 medium garlic cloves, 2 green chillies and 1 medium size tomato).
Fry the masala for 1 min, then add 1/2 tsp cumin powder, 1/2 tsp turmeric & 1/2 tsp red chilli powder. Mix it well.
Again roast the masala until masala’s raw smell goes off. Then add 1/2 tsp salt or add as per requirement.
Then add the boiled mashed potatoes to the pan and mix it with all the roasted masalas.
Roast the aloo with masalas until the mixture gets dry and leaves the pan.
Then add 1/2 tsp black salt & 2 tsp bhaja masala(containing 1 tsp whole cumin seeds, 1/2 tsp whole coriander seeds, 3 whole red chilli & 1 bay leaf). Mix it well.
Aloo choka or chop’s aloo stuffing is ready, transfer it on a plate & let it cool down.
Making chop batter
When aloo is cooling down, make the chop’s batter ready. Take a bowl, sift 1 cup of besan into it, and add 1/4 tsp red chilli powder, 1/2 tsp turmeric, 1/2 tsp salt & 1/8 tsp baking soda( খাবার সোডা). Mix it well.
Then start adding water(1 used 1/2 cup = 119 ml water) to the besan mixture to make a little thick batter.
Continuous whisk the batter until get smooth & create bubbles on its surface. Perfect whisking makes the chop fluffy.
Then add 3 tsp hot mustard oil to the batter which makes the chop crispy while frying. Mix it well. Chop batter is ready.
Making aloor chop patties
Now make a few medium lemon size balls from the prepared aloo chokha and make it flat with hands(means with both palms) like tikki or pattie.
Frying Aloo chop
To fry the chop, first, heat a pan with enough oil for deep frying. 1 used 400 ml mustard oil, you can use any other vegetable oil.
Once the oil gets hot, put the potato pattie in besan batter, coat it well in batter, and then slowly leave it in hot oil from one side of the pan.
How many chops will go in the oil depends on the size of the pan, don’t overcrowd the pan.
Fry the chop in medium to high heat until each chop gets crisp and golden brown from both sides.
Remove the chop from the pan with a perforated ladle, and keep it in a tissue paper-lined plate or a colander, or in a strainer.
Once extra oil removes, serve this aloo chop(by sprinkling black salt on its top) with muri, kancha lonka & tea.

Notes

Try to use chandramukhi alu as notun aloo gets a little hard after cooling down.
For making the batter I used around 1/2 cup of water, but you add how much water you need to make a thick batter. Don’t add the whole water at the beginning. Gradually mix the water until making a thick batter.
Must whisk the batter for 6-8 mins to make a smooth fluffy batter with tiny bubbles.
Must use hot oil in batter to make the chop crispy.

Step-by-step detail instructions with pictures

How to make bengali style crispy aloo chop recipe

Boiling potato in the pressure cooker

Thoroughly wash the aloo/potatoes(4 medium sizes), cut them lengthwise, and don’t peel their skin.
Pressure cook the aloo with 2-3 cups of water(≈475 ml to 710 ml) for 2 whistles blow on high flame. Turn off the heat.
Once the pressure cooker cools down, strain the aloo, keep it on a plate & place it in the air to cool down & dry up.
When aloo becomes cool, peel its skin, and mash it thoroughly. Keep it aside.

Making potato stuffing

First heat a pan with 2- 3 tbsp mustard oil.
Saute ginger-garlic-green chillies-tomato paste(contains 1/2 inch ginger, 10 medium garlic cloves, 2 green chillies and 1 medium size tomato).
Fry the masala for 1 min, after then add 1/2 tsp cumin powder, 1/2 tsp turmeric & 1/2 tsp red chilli powder. Mix it well.
Again roast the masala until masala’s raw smell goes off. Then add 1/2 tsp salt or add as per requirement.

ingredients required for roasting masala

Then add the boiled mashed potatoes to the pan and mix it with all the roasted masalas.
Roast the aloo with masalas until the mixture gets dry and leave the pan.
Then add 1/2 tsp black salt & 2 tsp bhaja masala((containing 1 tsp whole cumin seeds, 1/2 tsp whole coriander seeds, 3 whole red chilli & 1 bay leaf)). Mix it well.
Aloo choka or chop’s aloo stuffing is ready, transfer it on a plate & let it cool down.

Spicy aloo stuffing is ready with bhaja moshla and black salt

Besan batter making

When aloo is cooling down, make alur chop’s besan batter ready. Take a bowl, sift 1 cup of besan(don’t use without sifting) in it, and add 1/4 tsp red chilli powder, 1/2 tsp turmeric, 1/2 tsp salt & 1/8 tsp baking soda( খাবার সোডা). Mix it well.
Then start adding water( I used 1/2 cup = 119 ml water) to the mixture of the besan to make a little thick batter.
Continuous whisk the batter until get smooth & create bubbles on its surface. Perfect whisking makes the chop fluffy.
Then add 3 tsp hot oil(mustard oil/any vegetable oil) to the batter which makes the chop crispy. Mix it well. Chop Batter is ready.

Making aloor chop patties

Now make a few medium lemon size balls from the prepared aloo chokha and make it flat with hands(means with both palms) like tikki or pattie.

Frying aloo chop

To fry the chop, first, heat a pan with enough oil for deep frying. I used 400 ml of Mustard oil, you can use any other vegetable oil too.
Once the oil gets hot, put the potato pattie in besan batter, coat it well in batter, and then slowly leave it in hot oil from one side of the pan.
How many chops will go in the oil depends on the size of the pan, don’t overcrowd the pan.
Fry the chop in medium to high heat until each chop gets crisp & light golden brown from both sides.
Remove it from the pan with a perforated ladle. Then keep it in a tissue paper-lined plate or a colander, or in a strainer.
Once extra oil removes, serve this Kolkata street style telabhaja shop like crispy aloo chop(by sprinkling black salt on its top) with bengali style muri makha(with onion, green chilli & chopped coriander) and tea.