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# Aloo Chop Recipe
| | |
| -------------- | ----------- |
| **Prep time** | 10 min |
| **Cook time** | 30 min |
| **Total time** | 40 min |
| **Serves** | 11 servings |
Per servings.
| Nutrient | Amount |
| ------------- | ------- |
| Calories | 96 kcal |
| Carbohydrates | 11 g |
| Protein | 4 g |
| Fat | 4 g |
| Saturated fat | 0.3 g |
| Sodium | 251 mg |
| Potassium | 205 mg |
| Fiber | 2 g |
| Sugar | 2 g |
| Vitamin A | 144 IU |
| Vitamin C | 14 mg |
| Calcium | 21 mg |
| Iron | 1 mg |
## About
A classical Eastern Indian cuisine deep-fried snack recipe prepared with a combination of mashed potatoes, a blend of spice mix and besan batter. **Aloo Chop**, commonly known as **Bengali Potato Fritters**, is a popular West Bengal street food with spicy condiments like green chutney or tomato sauces. It is typically confused with spiced hashbrowns, but this is much more than that. It has a similar shape and texture to batata vada, but the blend of spices and potato mash makes it unique. Also, the shape is flat, like a disc, which is typical of this snack.
A simple **Aloo Chop** or **Alur Chop** snack is prepared in different ways. The most common way is to blend spice mix prepared in advance and mixed with boiled potatoes before deep frying. However, the variations can be quickly introduced based on how the spice mix is ready. Also, deep frying can be varied. You can use shallow, deep, and even air frying techniques. However, deep frying is the most tasty way. Also, the snack is open-ended and can take different types of condiments. It includes,
* Green Chutney
* Tamarind Sauce
* Achar or Pickle
* Mint Raita or Dip
* Maggie Hot & Sweet Tomato Ketchup
* Onion & Tomato mix
## Ingredients
### for masala:
* 1 tsp cumin
* 1 tbsp coriander seeds
* 3 dried red chilli
### for batter:
* 1½ cup besan / gram flour
* ¼ tsp turmeric
* ½ tsp chilli powder
* ½ tsp salt
* water *(for making batter)*
* ¼ tsp baking soda
### for stuffing:
* 3 boiled potato *(mashed)*
* 2 tbsp oil
* ½ tsp cumin
* pinch hing
* 2 chilli *(finely chopped)*
* ½ onion *(finely chopped)*
* 1 tsp ginger garlic paste
* ½ tsp turmeric
* 2 boiled potato *(mashed)*
* ½ tsp salt
* 2 tbsp coriander *(finely chopped)*
* ½ tsp kala namak
## Instructions
1. Firstly, to prepare the masala for chop, dry roast 1 tsp cumin, 1 tbsp coriander seeds and 3 dried red chilli.
2. Roast on low flame till the spices turn aromatic.
3. Cool completely, and grind to a fine powder. Keep aside.
4. In a bowl take 1½ cup besan, ¼ tsp turmeric, ½ tsp chilli powder and ½ tsp salt.
5. Add water as required and prepare a smooth batter. Keep aside.
6. To prepare the stuffing, mash 3 boiled potato and keep aside.
7. In a pan heat 2 tbsp oil. Add ½ tsp cumin and pinch hing.
8. Also add 2 chilli, ½ onion,1 tsp ginger garlic paste and saute well.
9. Keeping the flame on low, add ½ tsp turmeric, 2 boiled potato, ½ tsp salt and mix well.
10. Add prepared masala powder, 2 tbsp coriander, ½ tsp kala namak and mix well.
11. The stuffing is ready. Allow to cool completely.
12. Once the stuffing is cooled, prepare small patties-shaped mixture. Keep aside.
13. To the besan batter add ¼ tsp baking soda and mix well just before frying.
14. Dip the aloo mixture in besan batter coating the batter uniformly.
15. Deep fry in hot oil, keeping the flame on medium.
16. Stir occasionally, and fry on both sides.
17. Fry until the vada turns crispy brown and golden. Drain off.
18. Finally, enjoy Aloo Chop Recipe with chutney.
## Step-by-step
Firstly, to prepare the masala for chop, dry roast 1 tsp cumin, 1 tbsp coriander seeds, and 3 dried red chilli.
Roast on low flame till the spices turn aromatic.
Cool completely, and grind to a fine powder. Keep aside.
In a bowl take 1½ cup besan, ¼ tsp turmeric, ½ tsp chilli powder and ½ tsp salt.
Add water as required and prepare a smooth batter. Keep aside.
To prepare the stuffing, mash 3 boiled potato and keep aside.
In a pan heat 2 tbsp oil. Add ½ tsp cumin and pinch hing.
Also add 2 chilli, ½ onion,1 tsp ginger garlic paste and saute well. Keeping the flame on low, add ½ tsp turmeric, 2 boiled potato, ½ tsp salt, and mix well.
Add prepared masala powder, 2 tbsp coriander, ½ tsp kala namak, and mix well. The stuffing is ready. Allow to cool completely.
Once the stuffing is cooled, prepare small patties-shaped mixture. Keep aside.
To the besan batter add ¼ tsp baking soda and mix well just before frying.
Dip the aloo mixture in besan batter coating the batter uniformly.
Deep fry in hot oil, keeping the flame on medium. Stir occasionally, and fry on both sides. Fry until the vada turns crispy brown and golden. Drain off.
Finally, enjoy **Aloo Chop Recipe** with chutney.
## Video
## Notes
* Firstly, make sure to prepare the masala powder to enhance the flavour of vada.
* Also, if you make a thick batter, then the coating will be very thick. If the batter is watery, then it will not stick to the mixture.
* Additionally, fry on medium flame to cook uniformly and make vada crispy.
* Finally, **Aloo Chop Recipe** tastes great when prepared spicy.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/bengali-aloo-chop-recipe-alu-chop-recipe/](https://hebbarskitchen.com/bengali-aloo-chop-recipe-alu-chop-recipe/)
