Bengali Alur Chop Recipe

Discover the irresistible charm of Bengali Alur Chop—a classic Kolkata street snack that’s golden, crispy, and perfect for cozy evenings. Soft, spiced mashed potatoes are shaped into delicate patties, lovingly coated in a savory besan (gram flour) batter, and deep-fried to crunchy perfection. Each bite delivers a burst of flavor, thanks to aromatic spices, sautéed onions, and a hint of chaat masala. These potato fritters marry simplicity with richness, making them an ideal companion for your afternoon chai or a festive addition to any gathering. Versatile and easy to prepare, Alur Chop fits any occasion. Enjoy them hot with a tangy green chutney or your favorite tomato ketchup. Alternatively, tuck them into sandwiches, burgers, or wraps for a fun twist on classic snacks. The combination of creamy potato filling and crisp chickpea coating ensures a delightful texture contrast in every bite. Whether you serve them at a party or as a comforting side, Bengali Alur Chop is sure to win hearts and taste buds alike.

Bengali Alur Chop Recipe

Print Recipe

By Malini Serves: 7 Prep Time: 10 minutes Cooking Time: 30 minutes

Ingredients

• 3 tsp oil
• ½ onion, sliced
• 1 tsp ginger garlic paste
• ¼ tsp turmeric
• ½ tsp Kashmiri red chilli powder
• ¼ tsp coriander powder
• ¼ tsp cumin powder
• ½ tsp chaat masala
• 3 potatoes, boiled & mashed
• ½ tsp salt
• 1 cup besan (gram flour)
• 2 tbsp rice flour
• ¼ tsp Kashmiri red chilli powder
• ¼ tsp turmeric
• ¼ tsp ajwain
• ½ tsp salt
• ¼ tsp baking powder
• ¼ cup water
• oil for frying

Instructions

1

Heat oil in a large pan and sauté the sliced onion until it turns soft and golden.

2

Add the ginger garlic paste and sauté for a minute to let the aroma develop.

3

Stir in turmeric, Kashmiri chilli powder, coriander powder, cumin powder, and chaat masala. Cook on low heat to release the spices’ flavors.

4

Add the boiled and mashed potatoes, along with salt. Mix thoroughly so the spices are evenly incorporated.

5

Shape the spiced mash into small flat circles or patties.

6

In a separate bowl, prepare the batter by whisking together besan, rice flour, chilli powder, turmeric, ajwain, salt, baking powder, and enough water to achieve a smooth, pourable consistency.

7

Dip each potato patty into the besan batter, making sure they are evenly coated.

8

Carefully drop each batter-coated patty into hot oil and deep-fry, turning occasionally, until they’re evenly golden and crisp.

9

Drain the fried alur chop on kitchen paper and serve hot with green chutney or ketchup.

Notes

Tips:
Make sure to use potatoes that have cooled down and contain minimal moisture for best texture., Customize the shape of the chop—round, oval, or cylindrical as you prefer., Fry the patties on medium heat for even cooking and crispiness., For extra crispness, substitute corn flour for rice flour, if desired.