Aloo Chop
History
Aloo chop is a popular Bengali street food and snack, originating from the eastern regions of the Indian subcontinent. The word "aloo" means potato and "chop" refers to the cutlet-like shape.
This crispy, golden-brown snack is made with mashed potatoes mixed with spices, coated in breadcrumbs, and deep-fried. It's commonly sold by street vendors and enjoyed as an evening snack with tea.
Ingredients
For the Potato Filling
- 4 medium potatoes, boiled
- 1 onion, finely chopped
- 2 green chilies, chopped
- 1 tsp ginger-garlic paste
- 1/2 cup peas
- 1 tsp cumin powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- Salt to taste
- Fresh cilantro
For Coating
- 1 cup breadcrumbs
- 1/2 cup all-purpose flour
- 2 tbsp cornflour
- Salt to taste
- Water for batter
- Oil for deep frying
Cooking Utensils
Instructions
Boil Potatoes
Boil potatoes until tender. Peel and mash them while still warm.
Sauté Onions
Heat 1 tbsp oil, sauté onions until golden. Add ginger-garlic paste.
Add Spices
Add green chilies and all dry spices. Cook for 2 minutes.
Add Peas
Add boiled peas and cook for 2-3 minutes until soft.
Mix with Potatoes
Add the cooked mixture to mashed potatoes. Mix well with cilantro.
Shape Chops
Divide mixture into equal portions. Shape into oval cutlets.
Prepare Batter
Mix flour, cornflour, salt, and water to make smooth batter.
Coat Chops
Dip chops in batter, then coat with breadcrumbs evenly.
Heat Oil
Heat oil for deep frying to medium heat (350°F).
Fry Chops
Fry until golden brown on both sides. Drain on paper towels.
Video Tutorial
Pro Tips
Oil Temperature
Maintain medium heat for even cooking without burning.
Don't Overmash
Leave some texture in potatoes for better consistency.
Fresh Herbs
Add fresh cilantro for authentic flavor and aroma.
