Alur chop—a tasty Bengali recipe2014-09-22
Indian households have an array of snacks. Snacks for when you’re peckish, snacks for when you’re low or then snacks for that special friend who drops in suddenly, the friend you love to feed.
This recipe is a Sengupta family favourite recipe and was first created by my mother-in-law’s mother- so you can see it has been loved by so many geberations. -truly a gem of a recipe.
This wonderful snack can be put together in no time and can be served by itself or as a side dish to supplement a khichdi or a not to exciting meal.
- Potato boiled & mashed- 2 cups
- Green chilli- finely sliced- 1
- Ginger paste- 1 tbsp
- Besan/ chickpea flour- 2 tsp
- Cornflour- 2 tsp (for a vegetarian option)
- Salt to taste
- Sugar- 1 pinch
- Oil for frying
Boil and mash the potatoes.
Pour into a large bowl.
Add in the salt, sugar, ginger paste, chopped green chilli and beaten egg/ cornflour. The cornflour/ egg is used for binding. In case you do not want to add the egg, add the cornflour instead. The rule of thumb is to use 1 egg for 5 boiled potatoes which is about 2 1/2 cups
If the mixture seems too soggy, add a couple of tablespoons of chickpea flour/ besan.
Heat oil in a wok.
Add spoonfuls of the mixture and fry till golden brown.
Drain on an absorbent kitchen paper.
Serve hot with a green chutney or ketchup.