Today I am going to share recipe for Aloo Chop/ Aloor Chop which is a very popular snack in the regions of West Bengal and also widely available in Odisha, Jharkhand and Bihar . Aloo Chop is usually served hot with puffed rice, green chillies and sometimes with different sauces and onion salad. It is one of the most loved snack in my household too. It is super simple to make and all you need is some boiled potatoes and some spices.
I am also posting this recipe as part of our A to Z Challenge and this months we have to choose the ingredient with alphabet P and immediately what came in my mind was Potato. Potato is a staple in every household. This is one such vegetable which is so versatile that infinite number of dishes can be made out of it. I chose to make Aloo Chop which goes perfectly with the challenge and got an opportunity to share this delicious recipe.
A to Z challenge, a challenge initiated on Facebook Group, wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every alternate month. This challenge was initiated by Jolly Makkar and I was introduced to this by my friend Vidya Narayan . We choose key ingredients alphabetically to cook and post a dish every alternate month.
This is my 9th dish in the A to Z challenge series, the last eight were Broccoli and Tofu Stir Fry , Cauliflower Tawa Kebab , Nutty Dates Roll , Aloo Baigan , Almond Honey Cookies , Salad on a stick with creamy mayo dressing , Nectarine Salsa and Orange Cardamom Semolina Cake. Hope you all will like it.
Serving: Approx 15 medium sized Aloo Chop
Preparation Time: 15 min
Cooking Time: 30 min
For Aloo Masala –
- 8-9 medium sized potatoes boiled
- 5-6 green chilles (you can adjust it according to taste) (completely optional too)
- 2 inch ginger
- 2-3 cloves of garlic
- 2-3 tbsp oil (any neutral flavor oil like vegetable oil, sunflower oil or peanut oil)
- 1 tsp mustard seeds
- salt to taste
- 1 tsp turmeric powder
For Batter –
- 1/2 cup gram flour (besan)
- 1/2 tsp salt
- 1/4 tsp turmeric powder
- 1/2 tsp red chilli powder (optional)
- 1/4 tsp baking soda
- Water as required
- Oil for frying
- Green chillies for serving (optional)
- Onion rings for serving (optional)
First of all take green chillies , ginger and garlic cloves in a grinder jar and grind it to a smooth paste using little water. Do not make it watery as oil will splutter a lot when you will add to the hot oil. Peel the boiled potatoes and crush it with your hands or potato masher.
Take oil in a kadhai and put it on low to medium heat. When oil is hot enough add mustard seeds and once mustard seeds splutters , add green chilli, ginger and garlic paste. Be careful at this stage and oil can splutter a lot as the paste has water in it. Give it a stir and saute it for about a minute till the raw aroma of ginger and garlic goes away.
Now add crushed potatoes and give it a good mix. Add salt and turmeric powder.
Give spices a good mix with the potatoes and saute it for about 2-3 minutes. Switch off the gas. Give aloo masala a taste at this stage and adjust the salt if required. Aloo masala is ready, isn’t it so simple.
For gram flour batter, take gram flour, salt, turmeric powder, red chilli powder, baking soda in a deep bowl and make a smooth batter using water as required. The batter should not be very thick or thin, it should be of medium flowing consistency. We do not make very thick batter because it will result in a very thick coating which does not taste good and very thin batter does not coat the masala nicely, so having perfect consistency of batter is very important for nice crunchy delicious aloo chop.
Make a lime sized ball of aloo masala and dip it in the batter. Nicely coat it from all sides with help of a spoon.
Nicely coat the aloo masala with the batter, take it out with help of a spoon and drop it in hot oil. Be careful while dropping on hot oil. Keep the gas on medium heat while frying other wise it will fry too quickly leaving the batter raw from inside.
Once aloo chop is nice golden brown in color take it out on the absorbent paper towel with help of a slotted spoon. Like this make rest of the aloo chop.
Serve hot aloo chop with some fried green chillies, onion salad and chutney of your choice. Coriander Chutney , Coriander Mint Chutney and Sweet Tamarind Chutney goes best with these aloo chop. These aloo chop are super delicious and perfect snack for the ongoing monsoon season. Just leave out the green chilli part to make kids version of this delicious snack. You can also make sandwich of the left over aloo chop. Spread tomato ketchup on one side of a bread and coriander chutney on another bread. Press aloo chop with your hand a little and place in between the two breads. Toast it on tawa with little butter on each side or on a sandwich maker. So friends do try this recipe and let me know how you like it.
Please share your comments, feel free to post / email me your queries or if you need any additional details.
If you like my work then follow my blog with –