Alur Chop
- 93 min
- medium
- Serves 4
Alur chop, a Bengali snack of spiced mashed potato with onion and ginger, dipped in besan batter and deep fried. Medium-spicy, serves 4, about 95 minutes.
You’ll need: Pressure Cooker
Good for: Rainy Day
Ingredients
Potato, Peeled500 grams
Water, For Boiling1000 ml
Oil1 tbsp
Cumin2 grams
Green Chilli, Finely Chopped10 grams
Ginger, Grated6 grams
Onion, Finely Chopped1
Turmeric Powder2 grams
Red Chilli Powder½ tsp
Garam Masala Powder½ tsp
Salt1¾ tsp
Coriander Leaves, Finely Chopped6 grams
Besan Flour1½ cup
Rice Flour20 grams
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 574kcal | 2296kcal |
| Protein | 12g | 48g |
| Carbohydrate | 52g | 208g |
| Fat | 35g | 140g |
| Fibre | 8g | 32g |
| Sugar | 6.6g | 26g |
Method
Get ready by washing and peeling the potatoes. Wash the green chillies and coriander leaves, then chop them finely. Peel and finely chop the onion, and peel and grate the ginger.
Pressure cook the potatoes with the water for 3 whistles until they are soft and easily pierced. Let the pressure release, drain the water and cool the potatoes until easy to handle. Mash them without lumps.
Heat 1 tbsp oil in a kadai on medium flame for 1 minute until hot. Add cumin and fry for 30 seconds until it crackles. Add the green chillies, ginger and onion, then fry for 4 to 5 minutes until the onion is light golden.
Add turmeric powder, red chilli powder and garam masala powder. Fry for 30 seconds until the raw smell goes. Add the mashed potato, 1 tsp salt and coriander leaves, then cook for 3 minutes until the mixture is dry and leaves the sides of the kadai. Cool it until easy to shape.
Mix besan flour, rice flour, 0.75 tsp salt and turmeric powder in a bowl. Add the water little by little and whisk until the batter is thick, smooth and coats the back of a spoon.
Divide the potato mixture into 12 portions and shape them into small flat ovals. Heat the deep-frying oil in a kadai on medium flame for about 5 minutes until a drop of batter rises steadily. Dip 4 portions in the batter and fry for 3 to 4 minutes until golden and crisp, turning them gently.
Drain the chops on a plate lined with kitchen paper. Repeat with the remaining potato portions and batter in two batches. Fry each batch for 3 to 4 minutes until the chops are golden and crisp, then serve hot with tea.
Before you start
- How long does Alur Chop take?
- 1 hour 33 minutes from start to finish. That is 20 minutes of preparation and 1 hour 13 minutes of cooking.
- How many people does Alur Chop serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Alur Chop vegetarian?
- Yes. No meat, no fish and no egg.
- Is Alur Chop spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Alur Chop?
- 500 grams Potato, 2 grams Cumin, 10 grams Green Chilli, 6 grams Ginger, 1 grams Turmeric Powder, 6 grams Coriander Leaves, and a few more listed on this page.
- Do I need a pressure cooker for Alur Chop?
- No, it is cooked in an open pot.
- How many calories are in Alur Chop?
- About 574 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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