Alur chop is a very popular street evening snacks in Kolkata. There are many in Kolkata whose evening not completed without lip smacking snacks like 'alur chop', 'Beguni', 'fuluri' 'egg devil' and pakoras of different varieties of 'Tele bhaja' or deep fried snacks. Tele bhaja or Alur chop is very important part of "Bengalis adda". There are so many small shops in roadside in Kolkata. It's a winter evening here and thought to make some 'alur chop' at home on the memory of those happy days at kolkata. The beautiful smell of the freshly fried chops and give the final touch to add sprinkling of rock salt was truly divine.
Ingredients :
Potato - 2, large (boiled and mashed)
Onion - 1, medium
Green chilli - 2
Ginger-garlic paste - 1 tbsp
Tumeric powder - 1 tsp
Roasted cumin-coriander powder - 1 tbsp
Coriander leaves - 2 tbsp, finely chopped
Vegetable oil for deep frying
For batter :
Besan / Gram flour - 1 cup
Rice flour - 2 tbsp
Red chilli powder - 1/4 tsp
Baking soda - a pinch
Salt to taste
Water for mixing
Method :
Making the potato stuffing ~ Heat 1 tbsp oil in a pan and fry chopped onion until it becomes pinkish then add ginger-garlic paste to it, fry until row smell goes off.
Now add mashed potato, turmeric powder, roasted cumin-coriander powder, green chilli, salt and stir continuously until mix properly. Finally add chopped coriander leaves and mix well. Remove from the heat and let the mixture cool.
Make a batter ~ In the mean time make a smooth batter with batter ingredients.
When potato mixture comes down to room temperature, using your hands make small balls out of it and flatten the balls pressing by palm.
Take each flatten potato balls dip in batter and deep fry both sides till golden brown.
Serve hot along with puffed rice or muri and a cup of tea.
Ingredients :
Potato - 2, large (boiled and mashed)
Onion - 1, medium
Green chilli - 2
Ginger-garlic paste - 1 tbsp
Tumeric powder - 1 tsp
Roasted cumin-coriander powder - 1 tbsp
Coriander leaves - 2 tbsp, finely chopped
Vegetable oil for deep frying
For batter :
Besan / Gram flour - 1 cup
Rice flour - 2 tbsp
Red chilli powder - 1/4 tsp
Baking soda - a pinch
Salt to taste
Water for mixing
Method :
Making the potato stuffing ~ Heat 1 tbsp oil in a pan and fry chopped onion until it becomes pinkish then add ginger-garlic paste to it, fry until row smell goes off.
Now add mashed potato, turmeric powder, roasted cumin-coriander powder, green chilli, salt and stir continuously until mix properly. Finally add chopped coriander leaves and mix well. Remove from the heat and let the mixture cool.
Make a batter ~ In the mean time make a smooth batter with batter ingredients.
When potato mixture comes down to room temperature, using your hands make small balls out of it and flatten the balls pressing by palm.
Take each flatten potato balls dip in batter and deep fry both sides till golden brown.
Serve hot along with puffed rice or muri and a cup of tea.
