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

Aloo chop(aka alur chop) is the most popular Bong street food(a fried potato snack) formed in Bengal(united Westbengal & Bangladesh). Aloo chop is a sort of Bengalis(basically from Kolkata) nostalgia for evening time adda( gossips or arguments over any topic in bong language) with puffed rice & whole green chilli accompanied by piping hot tea. A very easy recipe to make at home, make it on any rainy or winter evening to enjoy your aloo chop with Muri (আলু চপ আর মুড়ি) and cha. The combination of these two fried bengali snacks simply didn’t have any close competitor. 

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

Aloo chop is a crispy Bengali potato snack, basically a recipe of besan batter-coated spicy aloo tikki or aloo patties deep fried in mustard oil. 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)?

Potato stuffing – First, chop’s spicy aloo stuffing is prepared by cooking the potatoes(boiled & mashed) in mustard oil with ginger-garlic-tomato-green chilli paste, cumin- turmeric- red chilli powder combined masala with a special bengali bhaja masala, seasoning with black & regular salt. Cook it until dry up the moisture. Aloo stuffing aka Chop er aloo chokha is ready.

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. 

Chop’s flat pattie– Thirdly, prepare the flat aloo tikki or pattie from the 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). 

Deep Fry aloo chop – Lastly, coat that tikki or pattie in besan batter and deep fry in 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 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 roadside shop, the combined flavour of pungent mustard oil, masala flavoured besan & masala tossed mashed potato make an awesome aroma that spreads in the air and must attract the passer-by to taste some hot chops. 

Let’s try how to make that same Bengali chop telebhajar dokaner style aloo 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 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

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Aloo chop(aka aloor chop or alur chop) is a crispy bengali style potato snack, basically a simple street food recipe of deep-fried besan batter-coated spicy aloo tikki or aloo patties popular in Kolkata. Served with mostly muri(puffed rice) & tea.

Ingredients of aloo chop

  • For making potato stuffing
  • ○ 4 Medium Aloo/Potatoes(boiled & mashed)

  • ○ 1/2 inch Ginger

  • ○ 2 pcs Green chillies

  • ○ 10 pcs Garlic cloves

  • ○ 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 alur chop batter
  • ○ 1 cup Besan/Gram flour

  • ○ 1/4 tsp Red Chilli powder

  • ○ 1/2 tsp Turmeric powder

  • ○ 1/2 cup of Water

  • ○ 3 tsp Hot Oil

  • ○ 1/2 tsp Salt

  • For frying aloor chop
  • ○ Mustard Oil/Vegetable Oil(for deep frying)

  • Making Bhaja masala for aloo 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, cut them lengthwise, and don’t peel its skin. 
  • Pressure cook the aloo with 2-3 cups of water 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.
  • Now start to prepare the aloo chokha or chop’s potato stuffing, by heating a pan with 2-3 tbsp mustard oil or any vegetable oil.
  • Once the oil gets hot, add the masala paste to the pan containing ginger-garlic-green chillies-tomato.
  • Fry the masala in oil first 1 min, then add cumin powder, turmeric & red chilli powder. Mix it well.
  • Again roast the masala until masala’s raw smell goes off. Then add salt 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 black salt & bhaja masala(containing whole cumin seeds, whole coriander seeds, whole red chilli & bay leaves). 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 a cup of besan into it, and add red chilli powder, turmeric, salt & baking soda( খাবার সোডা). Mix it well.
  • Then start adding water to the 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 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 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
  • Heat a pan with enough oil for deep frying. I used mustard oil, you can use any vegetable oil.
  • Once the oil gets hot, put the aloo pattie in batter, coat it nicely, 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 pan, 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

  • 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 begining. Gradually mix the water until make 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 aloo chop recipe

Making potato stuffing

  1. Thoroughly wash the aloo/potatoes, cut them lengthwise, and don’t peel its skin. 
  2. Pressure cook the aloo with 2-3 cups of water for 2 whistles blow on high flame. Turn off the heat.
  3. Once the pressure cooker cools down, strain the aloo, keep it on a plate & place it in the air to cool down & dry up.
  4. When aloo becomes cool, peel its skin, and mash it thoroughly. Keep it aside.
Boiled potatoes
  1. Now start making the aloo chokha or chop’s potato stuffing, by heating a pan with 2- 3 tbsp mustard oil(or any vegetable oil).
  2. Once the oil gets hot, add the masala paste to the pan containing ginger-garlic-green chillies & tomato.
  3. Fry the masala in oil first 1 min, then add cumin powder, turmeric & red chilli powder. Mix it well.
  4. Again roast the masala until masala’s raw smell goes off. Then add salt as per requirement.
Roasting masala
  1. Then add the boiled mashed potatoes to the pan and mix it with all the roasted masalas. 
  2. Roast the aloo with masalas until the mixture gets dry and leave the pan.
  3. Then add black salt & bhaja masala(containing whole cumin seeds, whole coriander seeds, whole red chilli & bay leaves). Mix it well.
  4. Aloo choka or chop’s aloo stuffing is ready, transfer it on a plate & let it cool down.
Spicy aloo stuffing is ready

Making alur chop batter

  1. When aloo is cooling down, making the chop’s batter ready. Take a bowl, sift a cup of besan(gram flour) in it, add red chilli powder, turmeric, salt & baking soda( খাবার সোডা). Mix it well.
  2. Then start adding water to the mixture to make a little thick batter.
  3. Continuous whisk the batter until get smooth & create bubbles on its surface. Perfect whisking makes the chop fluffy.
  4. Then add 3 tsp hot oil to the batter which makes the chop crispy. Mix it well. Chop Batter is ready.
Making chop batter

Making aloor chop patties

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

Frying aloo chop

  1. Heat a pan with enough oil for deep frying the chop. I used mustard oil, you can use any vegetable oil.
  2. Once the oil gets hot, put the aloo pattie in batter, coat it nicely, and then slowly leave it in hot oil from one side of the pan.
  3. How many chops will go in the oil depends on the size of the pan, don’t overcrowd the pan. 
  4. Fry the chop in medium to high heat until each chop gets crisp & light golden brown from both sides.
  5. Remove it from the pan with a perforated ladle. Then keep it in a tissue paper-lined plate or a colander pan, or in a strainer. 
  6. Once extra oil removes, serve this aloo chop(by sprinkling black salt on its top) with bengali style muri makha(with onion, green chilli & chopped coriander) and tea.
Deep fried Aloo chop is ready

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