Aloo Chop (Fried Spiced Potato Patties)
As part of our Bahraini Breakfast spread, I fried up some absolutely delicious Aloo Chop (Fried Spiced Potato Patties). They are lovely on their own, but even better dipped in chutney or raita, and served as part of a lovely breakfast spread.
Aloo Chop are a popular Bengali street snack but are also popular around the Middle East made with different spices, ingredients, and techniques. Also known as Aloor Chop, Alo Chab, and Alu Chop, they are essentially heavily spiced potato croquettes fried in a besan batter and served as snacks, part of breakfast, or another meal, and by any name delicious.
Try all the Bahraini Breakfast recipes! In this spread we also had Chole (Chickpeas in Gravy), Bayd Tomat (Eggs and Tomato), Khubz Tannour (flatbread), and Karak Chai.
These Aloo Chop look like they have a lot of steps, but are surprisingly simple in execution. You can boil the potatoes ahead of time to speed up the process. Now that I have my hands on besan flour I am excited to fry all kinds of Middle Eastern and Indian-inspired treats!
Aloo Chop
Makes 8
Aloo Chop Patties
3 medium potatoes, or 1 large russet (about 250g)
1 Tbsp oil
⅓ cup chopped onion
½ tsp ginger, minced
1 tsp garlic, minced
1 green chili, diced
¼ tsp turmeric powder
¼ tsp red chili powder
1 tsp coriander powder
1 tsp cumin powder
2 Tbsp chopped cilantro (coriander leaves)
salt
Besan Batter
1 cup besan/ gram flour
1 pinch baking soda
½ tsp salt
1/2 cup water, or add as needed
For Frying
oil for deep frying
Making the Potato Patty Mixture
1. Boil or pressure cook potato(es) until fork tender and mashable.
2. Allow potato(es) to cool until you can handle them. Then peel and mash them with a fork. Keep aside.
3. Heat 1 tablespoon oil in a medium pan. Add chopped onions. Sauté over medium until translucent, about 7-10 minutes. Then add ginger, garlic and green chili, mix and sauté until raw garlic aroma dissipates.
4. Now add turmeric, red chili powder, coriander, and cumin. Mix very well.
5. Now add the mashed potatoes and mix everything together very well.
6. Add 2 tablespoons chopped cilantro, season with salt to taste and stir together. Remove from heat.
7. Allow to cool. (You can make the Besan Batter while waiting for the patty mixture to cool.)
8. Form into 8 patties.
Mixing the Besan Batter
1. Add 1 cup besan to a mixing bowl, add 1 pinch baking soda and ½ teaspoon salt.
2. Then add 1/2 cup water, in parts, until it reaches a smooth and thick batter. You can add more water as required until the batter is smooth but still quite thick.
Frying the Aloo Chop
1. Heat oil for deep frying in a large pot or dutch oven. The oil is hot enough when you can add a small spoon of the batter in the oil and it rises quickly to the surface of the oil.
2. Dip each patty in the besan batter and coat it well, you can use two forks to gently flip and coat the patty without getting your fingers too messy! Gently slide or place the batter-coated potato cutlet in the hot oil.
3. Fry 2-4 patties at a time, as your pot permits. When one side is light-golden and lightly crisp, flip with a slotted spoon and fry the second side. Flip again and cook until evenly golden and crisp.
4. Remove the patties with a slotted spoon and place them on paper towels to absorb any excess oil.
Serve the Aloo Chop with chutney, raita, or other sauce of your choice.
Adapted from Veg Recipes of India
