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Bangladeshi aloo chop
আলুর চপ (alur chop): spiced mashed-potato patties in a crisp gram-flour coat
Every chop-shop on a Dhaka street corner, and every iftar spread in the evening during Ramadan, has a tray of aloo chop: flattened ovals of mashed potato fried with onion, ginger and green chilli, dipped in a gram-flour batter and fried until puffed and golden. The inside is soft and fragrant with roasted cumin and coriander leaves, the coat thin and crunchy, and they are eaten hot, with a sprinkle of bit lobon (black salt), a squeeze of lime, kasundi mustard sauce or a dab of tamarind chutney, often tucked into a paper cone with muri. Watery potatoes are the commonest problem, as they make the patties split in the oil, so steam-dry them well after boiling. Chef's tip: add a pinch of rice flour to the gram-flour batter for a crisper coat that stays crunchy as it cools.
- Total time
- 45 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the filling
- 1 ⅓ lb starchy potatoespeeled and quartered
- 1 tbsp mustard or vegetable oil
- 1 onionfinely chopped
- 1 tsp fresh gingergrated
- 2 green chilliesfinely chopped
- 1 tsp ground roasted cumin
- 1 /2 tsp red chilli powder
- 3 /4 tsp salt
- 3 tbsp fresh corianderchopped
For the batter
- 3 ½ oz gram flour (besan)
- 1 tbsp rice flour
- 1 /4 tsp ground turmeric
- 1 /4 tsp salt
- ½ cup waterroughly
To fry
- 2 cups vegetable oilfor deep frying
To serve
- 1 pinch black salt (optional)
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Method
0/5 doneStep 1: Boil 1 ⅓ lb starchy potatoes in salted water for 12–15 minutes until tender, drain and leave in the colander for 5 minutes to steam dry, then mash.
15 minStep 2: Heat 1 tbsp mustard or vegetable oil in a frying pan over a medium heat and fry 1 onion, 1 tsp fresh ginger and 2 green chillies for 5 minutes until soft.
5 minStep 3: Add the potato, 1 tsp ground roasted cumin, 1 /2 tsp red chilli powder and 3 /4 tsp salt and stir for 2–3 minutes until well mixed and dry. Stir in 3 tbsp fresh coriander, cool, and shape into 8 flat ovals.
3 minStep 4: Whisk 3 ½ oz gram flour (besan), 1 tbsp rice flour, 1 /4 tsp ground turmeric and 1 /4 tsp salt with enough ½ cup water for a batter like thick cream.
2 minStep 5: Heat 2 cups vegetable oil to 350°F. Dip the patties in batter and fry 3–4 at a time for 3 minutes, turning, until golden and crisp. Drain and sprinkle with 1 pinch black salt.
12 min
Nutrition per serving
- Calories
- 310 kcal
- Protein
- 8 g
- Carbs
- 42 g
- Fat
- 12 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bangladeshi aloo chop take?
- About 45 minutes in total: 20 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of starchy potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of onion?
- 2 shallots per onion.
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