Crispy Kolkata Aloo Chop Recipe: Authentic Bengali Street Food
35 minutes
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About Crispy Kolkata Aloo Chop Recipe: Authentic Bengali Street Food
Dive into the vibrant street food scene of Kolkata with this authentic Aloo Chop recipe! These crispy potato fritters are a beloved Bengali snack, known as telebhaja, offering a delightful blend of textures and spices. Easy to make at home, this recipe captures the essence of this popular dish.Made with simple ingredients like potatoes, ginger, garlic, and aromatic spices, Aloo Chop is a satisfying and flavorful snack perfect for any occasion. Its irresistible crunch and savory taste make it a must-try for anyone who appreciates authentic Indian cuisine.Whether you're a seasoned cook or a beginner, this step-by-step guide will walk you through the process, ensuring you create delicious, golden-brown Aloo Chops that will impress your family and friends. Get ready to experience the taste of Kolkata!
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Recipe Time & More
Prep20 minutes
Cook15 minutes
Total35 minutes
Ingredients
For the Potato Filling
- 2 Potato large sized, russet or starchy potatoes recommended
- 2 tsp Ginger-Garlic Paste freshly made or high-quality store-bought
- 2 Chili adjust to your spice preference, finely chopped, green
- 1/2 tsp Cumin ground, jeera
- 1/2 tsp Coriander dhania
- 1/2 tsp Turmeric haldi
- 2 tbsp Oil for frying the filling, vegetable or canola oil
- 1.5 tsp Salt or to taste
For the Batter
- 1/2 cup Gram Flour besan
- 1/4 cup Rice Flour
- 1/2 tsp Chili Powder adjust to your spice preference, mirch
- 1/2 cup Water as needed, to create a thick batter
- 1 tsp Salt or to taste
- 1/4 tsp Baking Soda
- 3 cup Oil for deep frying, vegetable or canola oil
Instructions
Prepare the Potato Filling
- Peel and pressure cook the potatoes until tender. Mash thoroughly and set aside.
- Heat oil in a pan. Add ginger-garlic paste and green chilies. Sauté for 1 minute.
- Add cumin seeds, coriander powder, turmeric powder, and salt. Mix well.
- Add the mashed potatoes and combine everything thoroughly. Set aside to cool slightly.
Prepare the Batter
- In a bowl, whisk together gram flour, rice flour, chili powder, salt, and baking soda.
- Gradually add water, mixing continuously until a thick, smooth batter forms. Avoid a thin batter.
Fry the Aloo Chops
- Shape the potato mixture into small, flat patties.
- Heat oil in a deep pan or kadai for deep frying.
- Dip each potato patty into the batter, ensuring it is fully coated.
- Carefully place the battered patties into the hot oil and fry until they turn golden brown and crispy (about 5-10 minutes).
- Remove the Aloo Chops and place them on a paper towel-lined plate to drain excess oil.
Serve
- Serve the hot Aloo Chops with your favorite chutney or simply enjoy them with a cup of tea.
Recipe Notes
Expert Tips for Perfect Aloo Chops
- For extra crispy Aloo Chops, allow the potato mixture to cool completely before shaping and frying.
- Don't overcrowd the pan while frying. Fry in batches to ensure even cooking and crispiness.
- Adjust the amount of green chilies and chili powder according to your spice preference.
- Serve immediately for the best texture and flavor. Leftovers can be reheated, but the crispiness may slightly reduce.
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Recipe Nutrition
Calories: 183kcalCarbohydrates: 8gProtein: 1gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 4.5gMonounsaturated Fat: 9gSodium: 2280mgFiber: 1g
Akum Raj Jamir
Articles: 153
3 Comments
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I’m loving this recipe already!
Wow, this looks fantastic!
Such a flavorful dish! Can’t wait to taste it.