Go Back
how to make aloo chop

Crispy Bengali Aloo Chop (Street Style)

Crispy Bengali aloo chop made with spiced mashed potato, coated in besan batter, and deep fried until golden. Perfect as tea time snacks, evening snack recipe, or potato chop for iftar.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 19 minutes
10 minutes
Total Time 55 minutes
Servings: 4
Course: Appetizer, Snack
Cuisine: Bengali, Indian
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the Potato Filling
  • 3–4 medium Boiled potatoes Mashed, about 2 cups
  • 1 tablespoon Mustard oil
  • ½ cup Onion Finely chopped
  • 1 teaspoon Ginger Grated
  • 1 teaspoon Garlic Minced
  • 1–2 pieces Green chili Finely chopped
  • ¼ teaspoon Turmeric powder
  • ½ teaspoon Red chili powder
  • 1 teaspoon Cumin powder
  • 1 teaspoon Coriander powder
  • 1 teaspoon Bhaja moshla
  • ½ teaspoon Black salt
  • To taste Salt
  • 2 tablespoons Coriander leaves Chopped
For the Besan Batter
  • 1 cup Besan gram flour
  • 1–2 tablespoons Rice flour For extra crispiness
  • ¼ teaspoon Turmeric powder
  • ¼ teaspoon Red chili powder
  • ½ teaspoon Salt
  • 1 pinch Baking soda
  • ½ cup Water Add gradually
  • 1 teaspoon Hot oil Mix into batter
For Frying
  • as needed mustard oil or vegetable oil for deep frying

Equipment

  • Kadai (deep frying pan) For deep frying
  • Mixing bowl For batter
  • Spatula For stirring
  • Slotted spoon For removing chops
  • Knife For chopping
  • Cutting board

Method
 

Step 1 – Make the Filling
  1. Heat mustard oil in a kadai over medium heat.
  2. Add chopped onion and sauté until soft and light golden.
  3. Add ginger, garlic, and green chili. Cook for 30 seconds.
  4. Add turmeric, red chili powder, cumin powder, and coriander powder. Mix well.
  5. Add mashed potatoes and salt. Cook until mixture becomes dry and leaves the sides of the pan.
  6. Add bhaja moshla and chopped coriander leaves. Mix well.
  7. Turn off heat and let the mixture cool.
  8. Shape into small flat patties.
Step 2 – Prepare the Batter
  1. In a bowl, mix besan, rice flour, turmeric, red chili powder, salt, and baking soda.
  2. Add water slowly and whisk to make a thick smooth batter.
  3. Add 1 teaspoon hot oil and mix well.
Step 3 – Fry the Aloo Chop
  1. Heat oil in a deep pan on medium heat.
  2. Dip each potato patty into batter and coat evenly.
  3. Gently place into hot oil.
  4. Fry on medium heat until golden brown on both sides.
  5. Remove using a slotted spoon and drain on paper towel.
  6. Serve hot.

Notes

  • Use starchy potatoes for best texture.
  • Batter should be thick to coat properly.
  • Do not overcrowd while frying.
  • Oil must be medium hot for crispy aloo chop at home.