Aloo Chops Recipe:
Aloo chops, a beloved dish in Bengali cuisine, are savory potato fritters that are crispy on the outside and soft on the inside. To make the best Bengali-style aloo chops, start by boiling potatoes until tender, then mashing them coarsely. Add finely chopped onions, green chilies, ginger, coriander leaves, and a dash of spices like turmeric, cumin powder, and garam masala. Mix well and shape the mixture into round patties.
Prepare a batter by mixing gram flour (besan) with water, adding a pinch of salt and a pinch of turmeric for color. Dip each potato patty into the batter, ensuring it's fully coated, and then gently place it into hot oil for frying. Fry until golden brown and crispy.
Serve these delightful aloo chops hot with a side of green chutney or ketchup for a burst of flavors. They make for a perfect snack or appetizer, loved by both kids and adults alike. With simple ingredients and easy-to-follow steps, this aloo chop recipe is sure to become a staple in your culinary repertoire, offering a taste of authentic Bengali flavors in every bite.
How To Make crispy Aloo Chops:
Sure, here's a simple recipe for Bengali-style Aloo Chops:
Ingredients:
- 4 medium-sized potatoes, boiled and mashed
- 1 onion, finely chopped
- 2 green chilies, finely chopped (adjust to your according to taste)
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder.
- Salt to taste
- Handful of chopped coriander leaves
- Bread crumbs or semolina for coating
- Oil for frying
Instructions:
1. In a mixing bowl, combine the mashed potatoes, chopped onion, green chilies, ginger paste, garlic paste, cumin powder, coriander powder, turmeric powder, red chili powder, salt, and chopped coriander leaves. Mix well to form a mixture.
2. Divide the mixture into equal-sized portions and shape them into flat round or oval patties.
3. Heat oil in a frying pan medium flame.
4. Dip each potato patty into bread crumbs or semolina to coat evenly.
5. Once the oil is hot, carefully place the coated potato patties into the hot oil.
6. Fry the chops until they turn golden brown and crispy on both sides, turning them occasionally to ensure even cooking.
7. Once cooked, remove the chops from the oil and place them on paper towels to drain excess oil.
8. Serve the Aloo Chops hot with your favorite chutney or sauce.
Enjoy your delicious Bengali-style Aloo Chops!
