Alur chop is perhaps the most quintessential street-side snack in Kolkata. Perhaps the most common as well, among all the Pakoras or “Chop”s as known in Bangla, it can’t be separated from Bengali identity. However, being so common and available at every other snack vendors, it is taken granted and hardly anyone feels the urge to prepare at home. I felt the urge dearly; since being away from Kolkata for so many years now, missing the good old Alur chop is quite obvious. The recipe comes here, though a bit late, as I have been preparing it for quite some time now. It is time to rekindle the love again.
Ingredients for 5-6 pieces :
- Potato (boiled & mashed) – 2
- Finely chopped onion – 1 (large)
- Finely chopped tomato – ½
- Ginger paste – ½ teaspoon
- Garlic paste – ½ teaspoon (optional)
- Chopped green chilli – 1
- Cumin powder – 1 teaspoon
- Coriander powder – ½ teaspoon
- Red chilli powder – ¼ teaspoon
- Turmeric powder – ¼ teaspoon
- Garam masala powder – ¼ teaspoon
- Salt to taste
- Mustard oil – 3 tbspoon
- Bengal gram flour – 7-6 tbspoon
- Pinch of baking soda
- Cooking oil for deep frying
- Black salt/chat masala for sprinkling
Procedure :
Heat 2 tbspoon of mustard oil in a kadai over medium flame.
Add garlic and fry till it changes colour.
Add onion and fry till it gets light brown in colour.
Add ginger, tomato and green chilli, cook till tomato gets soft.
Add salt, turmeric, red chilli, cumin and coriander powder, cook till their raw flavour goes away.
Put the gas on low, add mashed potato and mix well with the spice mixture.
Cook for couple of minutes, add garam masala powder and mix well.
Transfer the potato mixture in a dish and let it cool.
After cooling divide the mixture into 5-6 parts and give them a flat round shape.
Now for coating mix the gram flour with baking soda, 1 tbspoon mustard oil and little salt.
Add water, as needed, to make a lump free, thick batter.
Now heat oil for deep frying over medium flame.
Dip flat round potato balls into the batter and fry evenly till golden brown in medium hot oil.
Serve hot with puffed rice and a cup of hot tea.
