Aloo chop recipe (kolkata style)

Aloo Chop is a popular evening street snack from Kolkatta made with mashed potatoes and besan coating. it is a deep-fried snack and can be served along with any choice of spicy chutney or tomato ketchup sauce.

In addition, these potato cutlets can also be served as the patty and can be stuffed between sandwiches, burgers, or even Kathi rolls.

Aloo chop or alur chop is a delicious Bengali fried snack This tasty snack is also known as alur chop or aloor chop. It’s also a street food in Kolkata.

it is a deep-fried snack and can be served along with any choice of spicy chutney or KETCHUP

Our Bengali aloo chop is a snack made with potato and can be best described as a mini cutlet or croquette – spiced to your liking and batter-crisped to perfection. We walked down the streets of Kolkata to bring to your kitchen this Yummy easy aloo chop recipe.

INGREDIENTS FOR ALOO CHOP RECIPE

300 gm potato{ boiled, peeled, and mashed}
½ teaspoon salt
1 tsp ginger-garlic paste
2 green chili – finely chopped
¼ teaspoon turmeric powder
¼ tsp coriander powder
¼ tsp cumin powder
¼ teaspoon red chili powder
2 tablespoons chopped coriander leaves
salt as required
1 tablespoon oil

For Making Besan Batter

1 cup besan/gram flour
¼ tsp turmeric
1 pinch of baking soda
½ teaspoon salt
¼ tsp ajwain
¼ tsp red chili powder
water as required

Instruction for aloo chop

Put gram flour in a bowl for mixing. Make a batter with the same consistency as pakora batter by adding a small amount of water and whisking until all lumps are gone. Make a thin batter by adding more water.
The thin batter is made with less than 1/2 cup of water). The batter is ready; set it aside. Add 1/2 tsp salt, 1/4 tsp red chili powder, less than 1/4 tsp ajwain, and baking soda. Mix all ingredients well.

Add 2 tsp oil once hot add cumin seeds. Reduce flame.
add 1 tsp ginger garlic paste and saute till the raw aroma of both ginger and garlic goes away.

now add ¼ tsp turmeric, ½ tsp chili powder, ¼ tsp coriander powder, and ¼ tsp cumin powder, and Add the mashed potatoes. Add 1/4 tsp red chili powder, 1/4 tsp Garam masala, 1/2 tsp salt, and saute on low flame.

Add 2 tablespoons of taking a small ball-sized aloo mixture and flatten slightly.
dip in besan batter and coat uniformly.
The Tikki should be battered before being fried over a high flame. Flip and cook thoroughly until both sides are golden brown. Adjust the flame to medium. Take these out after 2 to 3 more minutes of frying till crisp. Maintain in the plate. Fry each chop in the same way.chopped coriander leaves.

finally, enjoy also chop with green chutney or tomato ketchup

Serving Suggestions

Aloo chop can be served with any chutney or sauce or dip of your choice like coriander chutney or mint chutney or tomato sauce or green chutney. I served it with sweet tamarind chutney.

Serve aloo chops hot from the kadhai with fresh hari chutney or ketchup. In Kolkata, the chops are served atop a bed of moori or puffed rice. Sometimes, chopped onions, tomatoes, green chilies, salt, and a drizzle of mustard oil are added to the moori.

Tips and Variations

Do not make the batter too thin or thick.
You can also mix rice flour
Chops need to be fried in extremely hot oil; after 4 to 5 minutes, reduce the heat and keep frying the chops until they are crisp.
firstly, prepare the size and shape of your choice.
adding baking soda to the besan batter makes the coating more fluffy.
finally, the aloo chop recipe tastes great when fried golden brown.