Aalur Chop

Aalu chop:-

Aalu chop is the delicious fried snacks of Bengalis (West Bengal) but unquestionably it made in different state of India like Bihar, Jharkhand, Orissa etc…  it is stuffed by potatoes, green herbs and vegetable. You can get this tasty snack in any small stalls in west Bengal as a street food. Bengalis loves to have it in evening, as snacks with tea or muri in West Bengal, Bengalis say muri, in Nepal we say bhuja that means puffed rice. Let’s learn to cook this tasty aalur chop today.

Ingredients: -

Boiled Potato - 500 gram (mashed)

Ginger garlic crushed - 2 tsp

Corn flour / Rice flour - 3 tbsp

Gram flour / Besan - 250 gram

Garam mashala - 2 tsp

Green chili - 2

Baking soda - ½ tsp

Red chili powder - 2 tsp

Ground nut - 25 gram (roasted)

Green Peas - 25 gram

Carrot - 3 tsp finely chopped

Kashmiri lal mirch powder - 2 tsp

Turmeric powder - 2 tsp

Salt - to taste

Black pepper powder - 1 tsp

Coriander powder - 1 tsp

Cumin powder - 1 tsp

Coriander leaves - 2 tsp

Black salt - 2 tsp

Oil – to deep fry

Method to prepare Batter:-

In a bowl take gram flour, rice flour, and salt to taste, turmeric powder, baking powder and mix them properly and gradually add water and prepare semi thick batter now add black pepper powder, red chili powder and let it sit for 20 minute.

Method to make stuffing:-

·      Turn the flame on and put a pan on a moderate flame.

·     Add oil and wait to heat, now put on chopped onion, carrot, ginger & garlic paste and green chili, green peas and fry for around 3 minute and add turmeric powder, red chili powder, cumin powder, coriander powder and sauté until raw smells leaves off from the spices.

·   Next will add mashed potatoes and mix it with the spices mixture, add garam mashala, ground nut and mix thoroughly.

·       Turn off the flame and garnish it with chopped coriander leaves.

·       Allow the mixture to cool down.

·      Now grease the both palm with little oil and take more than 1 tbsp stuffing (as you required for chop)  and flatten it in the form of small disc around 3 mm thick and keep it aside and repeat the same process again for remaining stuffing.

Method to Deep fry:-

·    Heat up oil for deep frying, once heat up oil take potato disc and dip in a gram flour batter and coat it well all around and drop it carefully into heat oil.

·    Deep fry them from the both side evenly until they turn golden brown in  color from the both side.

·       Once done take it out from oil, drain off excess oil using tissue paper, repeat the same process furthermore for remaining disc.

Now your chop is ready, spread the black salt over the chops and enjoy it with muri or tea or tomato ketchup.

Tip:-

Ø As per your choice you can add or reduce vegetables and herbs.

Ø Ground nut, black pepper, black salt boost the taste but it is utterly optional you can skip it.