Aloor Chop
Deep-fried spiced potato fritters, a staple evening snack.
About this dish
Aloor Chop is the king of Bengali street food 'Telebhaja' (fried things). Found at every street corner in Kolkata during the evening, these are spiced potato patties dipped in a chickpea batter. The secret to a great chop is the 'Bhaja Masala' and the use of skins-on boiled potatoes for an earthy texture.
Ingredients
For the Potato Filling
- 500g Potatoes, boiled and peeled
- 1 tbsp Roasted spice powder (Bhaja Masala: Cumin, Coriander, Dry Chili)
- 1 tsp Ginger paste
- 2 Green chilies, finely chopped
- 1/2 tsp Black salt (Bit Noon)
- 2 tbsp Chopped coriander leaves
- 1 tbsp Peanuts, roasted and crushed
For the Batter
- 150g (1.5 cups) Besan (gram flour)
- 2 tbsp Rice flour (for crunch)
- 1/2 tsp Turmeric powder
- 1/2 tsp Nigella seeds
- A pinch of Baking soda
- Water as needed
Frying
- 500ml Vegetable oil for deep frying
Method
- 1
Mashing the Potatoes
Mash the boiled potatoes while they are still slightly warm. Do not make it a smooth puree; a few small chunks provide a better mouthfeel in the final chop.
- 2
Tempering the Filling
Heat 1 tsp oil in a pan. Add ginger paste and green chilies. Sauté for 30 seconds, then add the mashed potatoes, bhaja masala, black salt, and roasted peanuts. Mix for 3 minutes on low heat.
- 3
Cooling and Shaping
Add fresh coriander to the mix and let it cool completely. Once cool, divide the mixture into 8-10 equal portions and flatten them into 1-inch thick discs.
- 4
Preparing the Batter
In a bowl, whisk besan, rice flour, turmeric, nigella seeds, and salt. Slowly add water to make a thick, smooth batter that coats the back of a spoon. Add the baking soda last and whisk vigorously.
- 5
Heating the Oil
Heat oil in a deep kadhai until it reaches roughly 180°C. Test by dropping a bit of batter; if it rises immediately without browning too fast, it is ready.
- 6
Coating the Chop
Carefully dip a potato disc into the batter, ensuring even coating. Lift it out and let any excess batter drip off for a second before transferring to the oil.
- 7
Deep Frying
Slide 2-3 chops into the oil at a time. Fry on medium-high heat for 2-3 minutes per side. They should turn a deep golden brown and the exterior should feel crisp.
- 8
Draining
Use a slotted spoon to remove the chops and place them on a wire rack or paper towel to drain excess oil. This prevents them from becoming soggy.
- 9
Final Touch
Sprinkle a pinch of black salt or chaat masala over the hot chops immediately after frying for an extra zing.
Notes & variations
- The batter must be thick; a thin batter will result in the potato mix absorbing too much oil.
- Bhaja Masala is made by dry roasting equal parts cumin and coriander with dried chilies and grinding them.
- You can add a little grated beetroot to the potato mix for a 'Kolkata Cabin' style variation.
- Serve these immediately; they lose their crunch within 20-30 minutes.
Serve with
Serve with Muri (puffed rice), green chilies, and hot ginger tea.
Cook's note
Adding a tablespoon of hot oil to the batter before frying makes the crust extra crispy.