Crispy Aloo Chop Recipe: Masala Potato Fritters from Bhubaneswar
50 minutes
1092 reads
About Crispy Aloo Chop Recipe: Masala Potato Fritters from Bhubaneswar
Aloo Chop, or Masala Potato Fritters, are a beloved street food snack from Bhubaneswar, Odisha, India, and a family favorite! These golden-brown, crispy fritters are bursting with flavor thanks to a delicious filling of spiced mashed potatoes, onions, and chilies. Each bite is a delightful explosion of textures and tastes.Inspired by cherished memories, I've perfected my own recipe for these nostalgic treats. Perfect as a delicious breakfast, a satisfying snack, or even a unique appetizer, these Aloo Chop are sure to become a family favorite in your home too!Learn how to make authentic Aloo Chop easily with this step-by-step guide – perfect for both beginners and experienced cooks. Get ready to impress your family and friends with these irresistible Indian fritters!
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Recipe Time & More
Prep20 minutes
Cook30 minutes
Total50 minutes
Ingredients
For the Potato Filling
- 2 medium Potato boiled and mashed
- 1 medium Onion finely chopped
- 1 Chili finely chopped, green
- 2 tsp Ginger-Garlic Paste
- 1/4 tsp Cumin jeera, seeds
- 1/4 tsp Coriander dhania, powder
- 1 pinch Garam Masala
- 1/4 tsp Chili Powder mirch
- 1/4 cup Coriander dhania, finely chopped
- 1.5 tsp Salt or to taste
For the Batter
- 1 cup Gram Flour besan
- 1/4 cup Water adjust for desired consistency, approximately
- 1/2 tsp Salt or to taste
For Frying
- Vegetable Oil for deep frying
Instructions
Prepare the Potato Filling
- Heat oil in a pan. Add the chopped onions and sauté until translucent.
- Add the ginger-garlic paste and green chilies. Sauté until the raw smell disappears.
- Add cumin seeds, coriander powder, chili powder, and garam masala. Sauté for 2-3 minutes.
- Stir in the mashed potatoes and cook for 5 minutes, mixing well.
- Season with salt and mix thoroughly.
- Incorporate the chopped coriander leaves and mix well. Set aside to cool.
Make the Batter
- In a bowl, combine the gram flour, salt, and water. Mix until a thick batter forms. Adjust water as needed to reach desired consistency.
Fry the Aloo Chop
- Heat vegetable oil in a deep pan or kadai for deep frying.
- Divide the cooled potato mixture into equal portions. Shape them into round patties or desired shapes.
- Dip each potato patty into the gram flour batter, ensuring it's fully coated.
- Carefully place the battered patties into the hot oil. Fry until they turn light golden brown and crispy, flipping halfway through.
- Remove the fried Aloo Chop from the oil and place them on a plate lined with absorbent paper to drain excess oil.
Serve
- Serve the hot and crispy Aloo Chop with your favorite chutney or sauce.
Recipe Notes
Expert Tips for Perfect Aloo Chop
- For extra crispy fritters, ensure the potato mixture is completely cool before shaping and frying.
- Adjust the amount of chili powder to your preferred spice level.
- Don't overcrowd the pan while frying. Fry in batches to maintain the oil temperature and ensure even cooking.
- For a healthier option, you can shallow fry the Aloo Chop instead of deep frying. Use a little less oil and fry over medium heat, turning frequently.
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Recipe Nutrition
Calories: 116kcalCarbohydrates: 1gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 6.6gSodium: 1710mgSugar: 1g
Litushree Pradhan
Articles: 50
4 Comments
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Such a tasty dish! Thanks for the recipe.
This is delightful! Thanks for the recipe.
Absolutely mouthwatering! Thanks for sharing.
This is a fantastic recipe! Thanks for sharing.