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Alu Chop

Sulbha Bathwal
20 minutes
Prep Time
20 minutes
Cook Time
4 People
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One of the most famous street food of Bengal is mostly eaten with moori and chai. I love the fried version but nowadays being health conscious I have started eating the appe pan version.

Recipe Tags

  • Veg
  • Easy
  • Others
  • West Bengal
  • Frying
  • Snacks
  • Egg Free

Ingredients Serving: 4

  1. Salt to taste
  2. Chopped coriander leaves
  3. Boiled and peeled potatoes 4
  4. Turmeric powder 1/4 tsp
  5. Oil for deep frying
  6. Oil for making the filling 1 tbsp
  7. Rai 1/4 tsp
  8. Crushed garlic 1/4 tsp
  9. Ginger grated 1/4 tsp
  10. Besan 4 tbsp
  11. Rice flour 1 tbsp
  12. Hing a pinch
  13. Kashmiri lal mirch 1/2 tsp
  14. Pinch of baking powder
  15. Crushed green chilli, according to taste


  1. Mash the peeled potatoes nicely.
  2. Meanwhile heat 1 tbsp oil in a pan. When oil heats add rai and hing, when it splutters add green chillies, ginger, garlic and saute.
  3. Then add turmeric powder, red chilli powder and mashed potatoes, salt and coriander leaves. Fry it nicely.
  4. Let the mixture cool. Till then make a batter of besan, rice flour, salt, red chili powder and baking powder by adding water. Now make small balls of the mixture dividing into equal parts. Meanwhlie heat oil for frying.
  5. Now dip the balls in the besan batter and drop in the hot oil and fry on a medium heat. Drain the excess oil in the kitchen towel.
  6. Serve it hot with moori, ketchup or green chutney.

Reviews (2)  

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Sheeba Bedi
Sheeba Bedi   May-03-2016

I absolutely love alu chop and cant wait to try this!

Sulbha Bathwal
Sulbha Bathwal   May-03-2016

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