Aloo chop recipe with step by step pics. Aloo chop or alur chop is a delicious Bengali fried snack and made in the same way a Batata vada or Potato bonda is made. Just the spices and herbs added in the potato stuffing are different. It is not just a scrumptious Bengali snack, but a gluten free and vegan friendly recipe too.
What is Alur Chop
To begin with, the literal translation of the Bengali term Alur Chop:
Alur – Alu/aloo meaning potato, with the suffix ‘-r’ meaning ‘of’
Chop – This is not when you chop vegetables, but a small cutlet/croquette/fritter in the Bengali language
The Aloo Chop is also a famous street side snack in Kolkata, and a favorite during Durga Puja festivities when the food stalls in pandals sell them in all their glory. At such times, it is traditionally served with kasundi (a typical Bengali mustard sauce), salads, green chilies and even muri or puffed rice.
Aloo Chop recipe has a close resemblance to its North Indian counterpart, the Aloo Tikki. Also, besides being an integral part of the food culture of West Bengal, it is also popular in Odisha, Bihar, Jharkhand and Bangladesh. There are many variations of this recipe.
More on Aloo Chop
The taste of aloo chop is very different from a Maharashtrian batata vada and a South Indian potato bonda. Since along with onions various other spices and herbs are added in the potato filling. Also there is no curry leaves added in aloo chop.
These can be air fried too and you can have a healthy version of aloo chop. Just make the batter slightly more thick if air frying. Alur chop can also be made with leftover boiled or mashed potatoes.
Apart from the classic way of serving the Alur Chop, you can relish it with any dip, sauce or chutney of your choice. Basically, whatever is available in your home.
I really like these chops with a sweet tamarind chutney. Other options can be coriander chutney, mint chutney or any other green chutney. These chops also go well with a cup of hot tea.
How to make Aloo Chop
A) making potato stuffing
1. Rinse and then place 3 medium sized potatoes (250 grams potatoes) in a stovetop pressure cooker. Add water as required just about covering the potatoes. Also add ½ teaspoon salt.
Pressure cook for 4 to 5 whistles. When the pressure settles down on its own, then only remove the lid. Drain all the water.
2. Let the potatoes become warm. Then peel and mash them with a fork. Keep aside.
3. Now heat 1 tablespoon oil in a small pan or kadai. Add ⅓ cup chopped onions.
4. Mix well. Saute onions on a low to medium flame till translucent stirring often.
5. Then add ½ teaspoon ginger paste and 1 teaspoon garlic paste.
6. Add 1 green chili (finely chopped).
7. Mix and saute till raw aroma of both ginger and garlic goes away.
8. Now add ¼ teaspoon turmeric powder, ¼ teaspoon red chili powder, 1 teaspoon coriander powder and 1 teaspoon cumin powder.
9. Mix very well.
10. Now add the mashed potatoes in the sauteed onion mixture.
11. Mix potatoes very well.
12. Add 2 tablespoon of chopped coriander leaves.
13. Season with salt as per taste.
14. Mix very well and switch off the flame. Let this potato filling cool down at room temperature. Do check the taste and add more salt or spice powders if required.
15. Then make small to medium sized potato cutlet or patties from them. Keep aside.
Making besan batter
16. When the boiled potatoes are cooling, you can make the besan batter and keep it ready. To make besan batter take 1 cup besan in a mixing bowl.
Also add 1 pinch baking soda and ½ teaspoon salt or add as required. You can also add 1 to 2 tablespoon rice flour if you want.
17. Now add ⅓ cup water in parts.
18. Whisk to a smooth and thick batter. Do add water as required. Depending on the quality of besan, you can add less or more water.
Making alur chop
19. Heat oil for deep frying in a kadai. Add a small spoon of the batter in the oil. If the batter comes up steadily on top of the oil, the oil is ready for frying.
20. Dip the potato cutlet in the besan batter.
21. Coat it well with the batter.
22. Now gently slid or place the batter coated potato cutlet in the hot oil.
23. This way coat more potato cutlets with the besan batter and place them in the hot oil. Do not overcrowd the kadai. Fry the alur chop on medium flame.
24. When one side is light golden and lightly crisp, then turn them over with a slotted spoon and fry the second side.
25. Again turn them over when the second side is light golden or golden.
26. This way fry turning them as required so that they get evenly golden and crisp.
27. When aloor chops get a nice golden color, then remove them with a slotted spoon.
28. Place the fried alur chops on kitchen paper towels for extra oil to be absorbed. This way fry the remaining aloo chops.
29. Serve Bengali style alur chop with any chutney or sauce or dip like saunth chutney or mint coriander chutney or mint chutney.
Few more tasty snacks recipes for you!
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Aloo Chop
Ingredients
for pressure cooking potatoes
- 250 grams potatoes or 3 medium sized potatoes
- water as required for pressure cooking
- ½ teaspoon salt
ingredients for making aloo chop stuffing
- 1 tablespoon oil
- ⅓ cup chopped onions
- ½ teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 green chili – finely chopped
- ¼ teaspoon turmeric powder
- ¼ teaspoon red chili powder
- 1 teaspoon Coriander Powder
- 1 teaspoon cumin powder
- 2 tablespoons chopped coriander leaves
- salt as required
for making besan batter
- 1 cup besan (gram flour)
- 1 pinch baking soda, optional
- ½ teaspoon salt or add as required
- ⅓ cup water or add as required
other ingredient
- oil for deep frying, as required
Instructions
pressure cooking potatoes
- Rinse and then place 3 medium sized potatoes (250 grams potatoes) in a pressure cooker. Add water as required just about covering potatoes. Also add ½ teaspoon salt.
- Pressure cook for 4 to 5 whistles. When the pressure settles down on its own, remove the lid. Drain all the water.
- Let the potatoes become warm. Then peel and mash them with a fork. Keep aside.
making potato chop stuffing
- Now heat 1 tablespoon oil in a small pan or kadai. Add ⅓ cup chopped onions.
- Sauté onions on a low to medium flame till they turn translucent.
- Then add ½ teaspoon ginger paste, 1 teaspoon garlic paste, 1 green chili (finely chopped).
- Mix and saute till raw aroma of both ginger and garlic goes away.
- Now add ¼ teaspoon turmeric powder, ¼ teaspoon red chili powder, 1 teaspoon coriander powder and 1 teaspoon cumin powder. mix very well.
- Now add the mashed potatoes in the sauteed onion mixture. mix potatoes very well.
- Add 2 tablespoon chopped coriander leaves. season with salt as per taste.
- Mix very well and switch off the flame. Let this potato filling cool down at room temperature. Do check the taste and add more salt or spice powders if required.
- Then make small to medium sized potato cutlet or patties from them. Keep aside.
making batter for aloo chop
- When the boiled potatoes are cooling, you can make the besan batter and keep it ready.
- To make besan batter take 1 cup besan in a mixing bowl. Also add 1 pinch baking soda and ½ teaspoon salt or add as required. You can also add 1 to 2 tablespoon rice flour if you want.
- Now add ⅓ cup water in parts.
- Whisk to a smooth and thick batter. Do add water as required. Depending on the quality of besan, you can add less or more water.
making aloo chop
- Heat oil for deep frying in a kadai. Add a small spoon of the batter in the oil. If the batter comes up steadily on top of the oil, the oil is ready for frying.
- Dip the potato cutlet in the besan batter and coat it well with the batter.
- Now gently slid or place the batter coated potato cutlet in the hot oil.
- This way coat more potato cutlet with the besan batter and place them in the hot oil. Do not overcrowd the kadai.
- Fry the aloo chops on medium flame.
- When one side is light golden and lightly crisp, then turn them over with a slotted spoon and fry the second side.
- Again turn them over when the second side is light golden or golden.
- This way fry turning them as required so that they get evenly golden and crisp.
- When aloor chops get a nice golden color, then remove them with a slotted spoon.
- Place the fried potato chops on kitchen paper towels for extra oil to be absorbed. This way fry the remaining aloo chops.
- Serve bengali style aloo chop with any chutney or sauce or dip.
Notes
Nutrition Info (Approximate Values)
This Aloo Chop post from archives first published in November 2017 has been updated and republished on January 2023.
I am very thankful for this recipe because i have tried it and it turned out super tasty. But this recipe need some additions like i added tomato sauce (without it the flavour wasn’t coming out much) and to make it crunchy, after besan cover it with biscuit/bread/cornflakes powder.
Anyways I am really grateful because the taste was exactly like the chops in fast food stalls.
Thanks a lot Udita. Glad to know that the recipe was helpful and turned out tasty. Thanks for also sharing the variations you made. This recipe is easily customizable and your choice of extra ingredients can be included.
Generally tomato ketchup or sauce and bread, corn flakes is not used in the traditional version, so I have not added these. But yes the street side vendors must be including these ingredients and more. So the scope of adding your favorite sauce, chutney or any other ingredient is always there.
Thanks again for the honest review and rating.
Thanks Mam.
Because of you we cooked a Bihari Dish in Jordan.
Lovely and thanks for letting me know. Most welcome.
I follow your posts quite often and so today i decided to make
aloo chop recipe . It turned out to be amazing. Thank you so much.
thanks for this positive review on aloo chop recipe. glad to know. thanks for the rating too.
welcome.
Excellent recipe! I about doubled the spices as we like things heavily spiced and it was perfect for us. My only issue was the batter. I’ve never done this type of cooking and I don’t know if my batter was too thick or too thin but I had trouble with it wiping off a bit as I slid the patty into the oil. Any tips? Thanks!
thanks diane for the feedback on the recipes. the batter is slightly thick and not too thick or thin. when frying with gram flour batter, it does stick and wiping is required. what i do is coat with the batter and the extra batter i wipe with the fritters or pakora on the side of the bowl and then add in the oil. while frying, keep the bowl in your hand and near the kadai or pan, as you coat the batter. the gently removing the extra better place the fritters or pakoda in the hot oil. its a technique and not that difficult. but do be careful with the hot oil.