Aloo chop recipe with step by step pics. Aloo chop or alur chop is a delicious Bengali fried snack and made in the same way a Batata vada or Potato bonda is made. Just the spices and herbs added in the potato stuffing are different. It is not just a scrumptious Bengali snack, but a gluten free and vegan friendly recipe too.

aloo chop served on a green colored plate with a small green colored bowl of sweet tamarind chutney kept on the top left side and text layovers.

What is Alur Chop

To begin with, the literal translation of the Bengali term Alur Chop:

Alur – Alu/aloo meaning potato, with the suffix ‘-r’ meaning ‘of’

Chop – This is not when you chop vegetables, but a small cutlet/croquette/fritter in the Bengali language

The Aloo Chop is also a famous street side snack in Kolkata, and a favorite during Durga Puja festivities when the food stalls in pandals sell them in all their glory. At such times, it is traditionally served with kasundi (a typical Bengali mustard sauce), salads, green chilies and even muri or puffed rice.

Aloo Chop recipe has a close resemblance to its North Indian counterpart, the Aloo Tikki. Also, besides being an integral part of the food culture of West Bengal, it is also popular in Odisha, Bihar, Jharkhand and Bangladesh. There are many variations of this recipe.

More on Aloo Chop

The taste of aloo chop is very different from a Maharashtrian batata vada and a South Indian potato bonda. Since along with onions various other spices and herbs are added in the potato filling. Also there is no curry leaves added in aloo chop.

These can be air fried too and you can have a healthy version of aloo chop. Just make the batter slightly more thick if air frying. Alur chop can also be made with leftover boiled or mashed potatoes.

Apart from the classic way of serving the Alur Chop, you can relish it with any dip, sauce or chutney of your choice. Basically, whatever is available in your home.

I really like these chops with a sweet tamarind chutney. Other options can be coriander chutney, mint chutney or any other green chutney. These chops also go well with a cup of hot tea.

Step-by-Step Guide

How to make Aloo Chop

A) making potato stuffing

1. Rinse and then place 3 medium sized potatoes (250 grams potatoes) in a stovetop pressure cooker. Add water as required just about covering the potatoes. Also add ½ teaspoon salt.

Pressure cook for 4 to 5 whistles. When the pressure settles down on its own, then only remove the lid. Drain all the water.

potatoes to make aloo chop recipe

2. Let the potatoes become warm. Then peel and mash them with a fork. Keep aside.

potatoes to make aloo chop recipe

3. Now heat 1 tablespoon oil in a small pan or kadai. Add ⅓ cup chopped onions.

making aloo chop recipe

4. Mix well. Saute onions on a low to medium flame till translucent stirring often.

making aloo chop recipe

5. Then add ½ teaspoon ginger paste and 1 teaspoon garlic paste.

making aloo chop recipe

6. Add 1 green chili (finely chopped).

making aloo chop recipe

7. Mix and saute till raw aroma of both ginger and garlic goes away.

making aloo chop recipe

8. Now add ¼ teaspoon turmeric powder, ¼ teaspoon red chili powder, 1 teaspoon coriander powder and 1 teaspoon cumin powder.

making aloo chop recipe

9. Mix very well.

making aloo chop recipe

10. Now add the mashed potatoes in the sauteed onion mixture.

making Bengali aloo chop recipe

11. Mix potatoes very well.

making Bengali aloo chop recipe

12. Add 2 tablespoon of chopped coriander leaves.

making Bengali aloos chop recipe

13. Season with salt as per taste.

making Bengali aloos chop recipe

14. Mix very well and switch off the flame. Let this potato filling cool down at room temperature. Do check the taste and add more salt or spice powders if required.

making Bengali aloos chop recipe

15. Then make small to medium sized potato cutlet or patties from them. Keep aside.

making Bengali aloos chop recipe

Making besan batter

16. When the boiled potatoes are cooling, you can make the besan batter and keep it ready. To make besan batter take 1 cup besan in a mixing bowl.

Also add 1 pinch baking soda and ½ teaspoon salt or add as required. You can also add 1 to 2 tablespoon rice flour if you want.

making aloos chop recipe

17. Now add ⅓ cup water in parts.

making aloos chop recipe

18. Whisk to a smooth and thick batter. Do add water as required. Depending on the quality of besan, you can add less or more water.

making aloos chop recipe

Making alur chop

19. Heat oil for deep frying in a kadai. Add a small spoon of the batter in the oil. If the batter comes up steadily on top of the oil, the oil is ready for frying.

making aloos chop recipe

20. Dip the potato cutlet in the besan batter.

making aloos chop recipe

21. Coat it well with the batter.

making aloos chop recipe

22. Now gently slid or place the batter coated potato cutlet in the hot oil.

making aloos chop recipe

23. This way coat more potato cutlets with the besan batter and place them in the hot oil. Do not overcrowd the kadai. Fry the alur chop on medium flame.

making aloos chop recipe

24. When one side is light golden and lightly crisp, then turn them over with a slotted spoon and fry the second side.

making aloo chop recipe

25. Again turn them over when the second side is light golden or golden.

making aloo chop recipe

26. This way fry turning them as required so that they get evenly golden and crisp.

making aloo chop recipe

27. When aloor chops get a nice golden color, then remove them with a slotted spoon.

aloo chop recipe

28. Place the fried alur chops on kitchen paper towels for extra oil to be absorbed. This way fry the remaining aloo chops.

aloo chop recipe

29. Serve Bengali style alur chop with any chutney or sauce or dip like saunth chutney or mint coriander chutney or mint chutney.

aloor chop recipe

Few more tasty snacks recipes for you!

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aloo chop recipe, aloor chop recipe

Aloo Chop

Aloo chop is a delicious Bengali fried snack and made in the same way a batata vada or potato bonda is made. Just the spices and herbs added in the potato stuffing are different.

Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

for pressure cooking potatoes

ingredients for making aloo chop stuffing

Prevent your screen from going dark while making the recipe

pressure cooking potatoes

  • Rinse and then place 3 medium sized potatoes (250 grams potatoes) in a pressure cooker. Add water as required just about covering potatoes. Also add ½ teaspoon salt.

  • Pressure cook for 4 to 5 whistles. When the pressure settles down on its own, remove the lid. Drain all the water.

  • Let the potatoes become warm. Then peel and mash them with a fork. Keep aside.

making potato chop stuffing

  • Now heat 1 tablespoon oil in a small pan or kadai. Add ⅓ cup chopped onions. 

  • Sauté onions on a low to medium flame till they turn translucent.

  • Then add ½ teaspoon ginger paste, 1 teaspoon garlic paste, 1 green chili (finely chopped).

  • Mix and saute till raw aroma of both ginger and garlic goes away.

  • Now add ¼ teaspoon turmeric powder, ¼ teaspoon red chili powder, 1 teaspoon coriander powder and 1 teaspoon cumin powder. mix very well.

  • Now add the mashed potatoes in the sauteed onion mixture. mix potatoes very well.

  • Add 2 tablespoon chopped coriander leaves. season with salt as per taste.

  • Mix very well and switch off the flame. Let this potato filling cool down at room temperature. Do check the taste and add more salt or spice powders if required.

  • Then make small to medium sized potato cutlet or patties from them. Keep aside.

making batter for aloo chop

  • When the boiled potatoes are cooling, you can make the besan batter and keep it ready. 

  • To make besan batter take 1 cup besan in a mixing bowl. Also add 1 pinch baking soda and ½ teaspoon salt or add as required. You can also add 1 to 2 tablespoon rice flour if you want.

  • Now add ⅓ cup water in parts.

  • Whisk to a smooth and thick batter. Do add water as required. Depending on the quality of besan, you can add less or more water.

making aloo chop

  • Heat oil for deep frying in a kadai. Add a small spoon of the batter in the oil. If the batter comes up steadily on top of the oil, the oil is ready for frying.

  • Dip the potato cutlet in the besan batter and coat it well with the batter. 

  • Now gently slid or place the batter coated potato cutlet in the hot oil.

  • This way coat more potato cutlet with the besan batter and place them in the hot oil. Do not overcrowd the kadai.

  • Fry the aloo chops on medium flame.

  • When one side is light golden and lightly crisp, then turn them over with a slotted spoon and fry the second side.

  • Again turn them over when the second side is light golden or golden.

  • This way fry turning them as required so that they get evenly golden and crisp.

  • When aloor chops get a nice golden color, then remove them with a slotted spoon.

  • Place the fried potato chops on kitchen paper towels for extra oil to be absorbed. This way fry the remaining aloo chops.

  • Serve bengali style aloo chop with any chutney or sauce or dip.

Approx nutrition info is for 1 aloo chop. 

Nutrition Facts

Aloo Chop

Amount Per Serving

Calories 102 Calories from Fat 36

% Daily Value*

Fat 4g6%

Sodium 356mg15%

Potassium 240mg7%

Carbohydrates 11g4%

Fiber 2g8%

Sugar 1g1%

Protein 3g6%

Vitamin A 30IU1%

Vitamin C 5mg6%

Calcium 18mg2%

Iron 1.8mg10%

* Percent Daily Values are based on a 2000 calorie diet.

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This Aloo Chop post from archives first published in November 2017 has been updated and republished on January 2023.



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