Aloo’r chop (Indian potato fritters) ~ #MonsoonSpecial !

Its been raining here since days now ! The weather is damp but oh so romantic. The perfect time to whip up some classic monsoon dishes.
Now,there is a long list – from vegetarian to meat dishes to khichdis. But my personal favourite has to be street food, even though street stalls and carts are mostly shut down this time. 😦
To quench my thirst of something monsoon-ish & yum last evening I opted for bengali style aloo’r chop (potato fritters are very popular street food in India but specially in West Bengal its an old classic.) A rainy evening with a hot cup of tea and potato fritters. Say what?


Try this delicious snack this evening and serve it hot with puffed rice mixed well with little mustard oil! Its as Indian and as organic as it can get!! ❤

Ingredients :
2 medium Potatoes, boiled and mashed
Besan (bengal gram flour) , as per need to  coat the thin potato patties
roasted jeera/cumin seeds powder,to taste
Salt, to taste
toasted Chilli powder, to taste
Turmeric powder, tiny pinch for some colour & flavour (optional)
Cold water, to make the batter
Oil, to fry
Baking powder, a pinch

Method :

For the patties –
Mix mashed potatoes, salt, toasted chilli powder, roasted cumin powder and turmeric powder.
Form small balls out of it. Flatten it between your palms. Keep it aside in a plate after sprinkling some maida/flour on both sides.

For the batter –
Mix bengal gram flour/ besan with cold water,salt, chilli powder & a pinch of baking powder.
Mix well so that no lumps are remain & the consistency is balanced enough to coat the patty. ( not to runny, not to thick).

Coat the potato patties with the batter and fry them up. Ideally in a deep frier. But you could use a air frier or shallow fry them.
Serve with puffed rice & tea of your choice.

**Roasted/Toasted chilli and cumin powder is so easy to make.
If you have chilli powder and cumin powder, just stir them on a pan/skillet on medium heat.

If you dont have powders, stir whole red dry chillies and whole cumin seeds on the skillet on medium heat. Grind them up in a mixer/blender.
Please be careful. It is cough and tear inducing :p

**The amount of baking powder in the batter should not be too much. That would make the fried fritter coverings get cracks.

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Also, you might want to look into the #WeeklyChallenge for #Foodbloggers to promote more ‘blog reading’.

Love & Luck,
Roy ❤ ❤


17 thoughts on “Aloo’r chop (Indian potato fritters) ~ #MonsoonSpecial !

  1. Lynz Real Cooking says:

    Hi, I can’t wait to try your recipes. While I lived in Saudi I had so many good friends from India, Pakistan and Bangladesh. I really love authentic recipes! I learned to make pokura but I am not great at it! I will try these for sure!


  2. tina roberge says:

    These look so delicious. I grew up in Florida and potato cakes were a staple in our house a few days per week. We would use our left-over mashed potatoes. I love how you’ve incorporated the chili and the cumin! I will certainly try changes up the spices when I make them next.


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