Crispy Aloo Chop: Bengali Potato Fritters
30 minutes
774 reads
About Crispy Aloo Chop: Bengali Potato Fritters
Crave a taste of India? Aloo Chop, a beloved Bengali snack, delivers a symphony of textures and spices. Imagine sinking your teeth into a crispy golden crust, revealing a warm, savory potato filling.These irresistible fritters, similar to batata vada and aloo bonda, combine fluffy mashed potatoes with aromatic spices, then take a dip in a gram flour batter before frying to golden perfection. A simple way to bring the vibrant flavors of Indian street food to your kitchen.Enjoy these flavorful bites for breakfast, a delightful brunch addition, or as a perfectly satisfying snack any time of day.
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹499.
Recipe Time & More
Prep15 minutes
Cook15 minutes
Total30 minutes
Ingredients
Potato Mixture
- 1 large Potato boiled, mashed, peeled
- 1 medium Onion finely chopped
- 1 Chili Pepper finely chopped, green
- 1.5 tsp Salt or to taste
- 0.5 tsp Chili Powder red
Batter
- 1 cup Gram Flour besan or chickpea flour
- 0.5 tsp Chili Powder red
- 0.5 tsp Turmeric Powder haldi
- 0.5 tsp Salt or to taste
- Water as needed
For Frying
- Oil as needed, for deep frying
Instructions
- In a mixing bowl, combine the mashed potato, chopped onion, green chili, 1/2 teaspoon of salt, and 1/2 teaspoon of red chili powder. Mix thoroughly until well combined.
- Lightly grease your palms. Take a lemon-sized portion of the potato mixture and shape it into a smooth ball. Flatten each ball into a patty.
- In a separate bowl, prepare the batter. Whisk together the gram flour, 1/2 teaspoon of salt, 1/2 teaspoon of red chili powder, and turmeric powder. Gradually add water, whisking constantly, until a smooth batter forms. The batter should be thick enough to coat the potato patties.
- Heat the oil in a deep fryer or large pot over medium-high heat. To test if the oil is ready, drop a small amount of batter into the oil; it should sizzle gently. Dip each flattened potato patty into the batter, ensuring it's fully coated.
- Carefully place the battered patties into the hot oil, frying in batches to avoid overcrowding. Fry for 3-4 minutes on each side, or until golden brown and crispy. Turning ensures even cooking and a beautiful color.
- Once cooked, remove the Aloo Chops from the oil and place them on a plate lined with paper towels to absorb excess oil. This helps maintain their crispiness.
- Serve the Aloo Chops hot, accompanied by tomato ketchup and green chutney for a truly authentic experience.
Recipe Notes
Good To Know
- Be mindful of the salt content, as salt is added to both the stuffing and the batter. Adjust the amount of salt accordingly to maintain a balanced flavor.
- For extra crunch, add a tablespoon of rice flour or semolina to the gram flour batter before coating the potato balls.
- Mix in a handful of finely chopped fresh coriander leaves and a squeeze of lemon juice into the potato filling for a burst of freshness and tang.
- If you want a stuffed variation, place a small piece of spiced paneer or a cooked green pea in the center of each potato ball before shaping.
- To reheat leftovers and retain crispiness, place the aloo chops in a preheated oven at 180°C (350°F) for 8-10 minutes instead of microwaving.
Expert Tips
- For a richer flavor, try using boiled and mashed sweet potatoes along with regular potatoes in the filling.
- If you're short on time, you can skip the stuffing and simply make plain potato balls coated in the batter.
- Serve the aloo chops hot with your favorite chutney or dipping sauce for a complete and satisfying snack or appetizer.
Storage Instructions
- Store leftover aloo chops in an airtight container in the refrigerator for up to 2 days.
Related Posts You May Like
-
-
-
-
-
-
Crispy Banana Blossom Fritters (Mocha Chop)
1087 reads
Recipe Nutrition
Calories: 312kcalCarbohydrates: 35gProtein: 5gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 4.5gMonounsaturated Fat: 9gSodium: 1140mgFiber: 2gSugar: 1g
Saba Shaikh
Articles: 176
3 Comments
Leave a Reply
You must be logged in to post a comment.
I’m eager to make this recipe!
This is a fantastic recipe! Thanks for sharing.
Such a great recipe! Can’t wait to try it.