Skip to main content

Aloo Chop

 Aloo Chop is a fritter with an interior filling of spicy mashed potatoes and an exterior coating of crispy besan. Emerging from the streets of Kolkata this snack has a separate fan base in the heart of all Bengalis. Taking an overview analysis - the interior comprises spicy mashed potato filling with selectable and delicate robust spices, along with crispy exterior coating made out of chickpea flour. This recipe video is a replica of that similar snack and is possible for everyone to make at home. In Kolkata, every fritter shop has their secret spice mix to make this dish, but I have gone for a simpler one. It goes best with puffed rice during a proper family gathering in the evening.







INGREDIENTS

For the Filling

  • 4 Boiled Potatoes
  • 3 Dried Red Chili
  • 1½ tbsp of Coriander Seeds
  • 1½ tbsp of Cumin Seeds
  • 1½ tbsp of Fennel Seeds
  • 2 tbsp Mustard Oil
  • 1 large Onion
  • (3 -4) Chopped Garlic
  • 1 inch Ginger (Chopped) 
  • (3 -4) Sliced Green Chili
  • 1 tsp Red Chili Powder
  • ½ tsp Turmeric Powder
  • Salt (As Required)
  • ½ tsp of Amchur Powder


For the Batter

  • 2 Cups of Chickpea Flour
  • ½ Carom Seeds (Ajwain)
  • 1 tsp Red Chili Powder
  • 1 tsp Turmeric Powder
  • Salt (As Required)
  • Water (As Required) 




METHOD

  1. Boil the potatoes till they are soft and let it cool. After cooling, peel them and mash, till there are no lumps.
  2. Meanwhile, take the whole spices in a pan, dry roast, and blend into a coarse texture.
  3. Now in a pan add vegetable oil and sauté some onions, ginger, and garlic. Cook till the raw aroma disappears and the oil releases.
  4. Add the powdered spices and cook on low flame till the oil separates or else it will burn. 
  5. Now, add the potatoes and mix them thoroughly. Add the blended spice mix along with some amchur powder and mix thoroughly.
  6. Transfer the mixture to another plate and let it cool. Make small portions out of it, pat them into a thin disc shape, and assemble them on a plate.
  7. Make the batter. The consistency of the batter should be in between thick and runny.
  8. In a kadhai, heat some oil, dip the patty into the batter, and fry them till golden brown.
  9. Drain the chop on a kitchen napkin paper to remove excess oil.
  10. Enjoy hot with some puffed rice, fresh onions, and green chilies.
  11. Lastly, gobble it down.

Comments

Post a Comment

Popular posts from this blog

Shorshe Maach ( Bengali fish curry in mustard sauce )

 Shorshe Maach or Fish Mustard Curry is an authentic dish from West Bengal. The main ingredient used here is mustard, which has to be thoroughly cooked to get rid of its pungent aroma. Traditionally made with mustard paste grinded by a "sheel noda" where stone is used to grind mustard by the use of friction. A beautiful dish with very less ingredients and simple flavours. You can also use other fishes like Hilsa, Catla, the results would be the same. Try this recipe at home and serve with a hot bowl of steaming rice. Ingredients 750 g Rohu fish salt to taste 1 tsp turmeric powder 1 tbsp raw mustard oil 1/2 cup black mustard seeds 1 dry red chili 3 green chilies 4 tbsp raw mustard oil 1 tsp kalunji (nigella seeds) 1/2 tsp turmeric powder 4 cups hot water 4 slit green chilies Method Marinate the fish pieces in salt, turmeric powder and mustard oil, let it rest for 15 minutes. Soak the mustard seeds, dry red chili in water for 5 minutes. Then add them to a blender, also add gree
Post a Comment
Read more

Chana Kabab

  Chana Kabab or Chickpea Kabab is a healthy take on the world of kababs. With a good source of carbohydrates and proteins this chana kabab recipe is the most accurate way to enjoy this dish without worrying about health too much. The filling is a crucial part of this recipe as it provides the necessary crunch to the kabab, you can make a roll by putting inside a roti or use it as a wrap by adding sauces of your choice. A comfort food that is delicious and healthy at the same time, what more can you ask for ?😂 Ingredients 2 cups Chickpea (kabuli chana) 2 bayleaf a pinch of baking soda salt to taste 3 tbsp vegetable oil + required oil for frying 1 tsp cumin seeds 1/2 tsp fennel seeds (sauf) 1 tsp chopped green chilies 2-3 finely chopped onions 1 tsp ginger garlic paste 1/2 tsp cumin powder 1/2 tsp coriander powder 1 tsp red chili powder 1.5 tsp amchur powder (dry mango powder) 1 tsp garam masala powder       for the filling 1-2 finely chopped onions 4 green chilies (finely chopped) han
Post a Comment
Read more

Dahi waale aloo

Dahi wale aloo or potatoes cooked in yogurt gravy is a  rich gravy from Rajasthan. It is one of the simplest potato curries that is flavourful yet aromatic, the ingredients are quite simple, and the yogurt gives a rich base and that required sourness to the curry. This is a no onion, no garlic recipe, yet the flavours are quite promising, so grab your rice bowl, cook this for dinner and enjoy your meal.   Ingredients 4-5 medium potatoes 1 tsp coriander Seeds 10-15 black peppercorns 1 tsp cumin seeds 2 dried red chilies 3 green cardamom 1 tsp fennel seeds 2 Onions 4 green chilies 1 cup curd 1 tsp turmeric powder 1 tsp red chili powder 1/2 tsp black salt 3 tsp  mustard oil 1 tsp hing 1/2 tsp Sugar chopped coriander leaves dried fenugreek leaves 1 tsp garam masala powder 2 cups warm water Method Wash the potatoes well, keep the skin on if you desire, or discard the skin, completely your choice. Portion the potatoes into equal portions. Heat a pan on low heat and add the coriander seeds, b
Post a Comment
Read more