Introducing a culinary delight that’s both comforting and health-conscious – Air fryer Potato Cakes | Aloo Chop Recipe | Alur Chop. These delectable creations are a testament to the versatility of the air fryer, transforming simple ingredients into crispy, golden-brown patties with a soft, flavorful interior. Aloo Chop is a delightful amalgamation of spiced potato filling encased in a crispy, golden-brown exterior.
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About Air fryer Potato Cakes | Aloo Chop Recipe | Alur Chop Recipe
Air Fryer Potato Cakes are delectable creations that are a testament to the versatility of the air fryer, transforming simple ingredients into crispy, golden-brown patties with a soft, flavorful interior. Whether you’re looking for a scrumptious side dish or a satisfying snack, these potato cakes fit the bill perfectly. By harnessing the power of air frying, we’re able to achieve that irresistible crunch without the excess oil, making this dish not only delicious but also guilt-free.
Air Fryer Aloo Chop recipe is a beloved snack from the heart of West Bengal one of the states in India, and is a delightful amalgamation of spiced potato filling encased in a crispy, golden-brown exterior. By harnessing the magic of the air fryer, we’ve reimagined this classic street food, reducing the need for excessive oil.
You can just say I have mixed some flavourful ingredients in this delicious simple potato cakes.
Actually, various names for this particular dish are Aloo Chop Recipe, Potato Fritters, Potato cakes, Bengali Aloo Chop, Crispy Aloo Chop, Aloo Tikki Recipe, Aloo Chop Air Fryer, Best Aloo Chop Recipe. Ingredients for all this recipes are almost the same a little here and there.
What is Alur Chop
- Alur – Derived from “Alu” or “Aloo,” which means potato, with the suffix ‘-r’ indicating possession or origin.
- Chop – Unlike the act of chopping vegetables, in Bengali, it refers to a small cutlet, croquette, or fritter.
The Aloo Chop is not just a linguistic curiosity; it’s a beloved street-side snack in Kolkata. Its popularity soars during the vibrant Durga Puja festivities, where food stalls in pandals showcase this delicacy in all its glory. Traditionally, it’s served alongside kasundi, a quintessential Bengali mustard sauce, salads, green chilies, and even muri (puffed rice). This combination embodies the essence of Kolkata’s street food culture and adds a burst of flavor to the festive celebrations.
These air fryer potato cakes are spicy, tasty, crispy on the outside soft inside, and delicious just a twist with Indian spices flavours you can omit whichever spices you do not want to include but trust me with all the spices mentioned this will be the delicious super worth recipe to try.
Ingredients
- 4 to 5 – Medium Potatoes (around 500 gms)
- (Washed, peeled and boiled)
- 1 small -Onion (chopped)
- 1 inch -Ginger (grated)
- 2 cloves – Garlic (chopped or grated)
- 2to3 -Green chillies (Chopped)
- 1tsp -Turmeric powder
- 1 tsp – Garam masala powder
- 1/4 Cup – Coriander leaves
- 1/2 tsp – Cumin powder
- 1/2 tsp – Coriander powder
- 1 tsp – Red chili powder
- 1 tsp – Chaat Masala
- Salt as per taste
- 2 tsp Mustard Oil/veg oil
- Veg oil for air frying or deep frying
Bhaja Moshla(Roasted Spices):
- 2-3 Dried red Chilli
- 2 tsp Cumin seeds
- 1 tsp Coriander seeds
Chickpea flour/Gram flour/Besan Batter
- 1 cup – Gram flour/Chickpea flour
- 3 tsp -Rice flour
- 1/4 tsp – Baking soda
- 1/2 tsp -Chilli powder
- 1/4 tsp – Turmeric powder
- 1 tbsp – Corn flour
- 1 tsp – Carrom seeds
- Pinch of hing
- 1/2 tsp – Salt
- Water is required to make a thick flowy batter.
What Variety of Potato Can I Choose?
- Russet
- Yukon Gold
- King Edward
- Idaho
- Royal Dutch Cream
- Royal Blue / Purple
Each of these potato varieties lends its unique qualities to the dish, so pick the one that suits your preference and availability best.
Depending on your geographical location, the availability of potato varieties may vary. In my experience, I’ve tested this recipe with several varieties, including Yukon Gold, King Edward, Dutch Cream, and Royal Blue, and each of them yielded good results. However, the most exceptional outcomes were achieved with Russet and King Edward potatoes. While I haven’t personally experimented with Russet or Idaho varieties, I am sure they will be equally good.
Check Out Air fryer Potato Cakes | Aloo Chop Recipe | Alur Chop Video:
How To Make Air fryer Potato Cakes Step By Step With Photo:
- Begin by washing and boiling the potatoes until they are tender. Once done, peel and mash the potatoes, setting them aside.
- Make the bhaja masala or roasted spice powder: Next, dry roast dried red chilies, cumin seeds, and coriander seeds in a pan until they release their fragrant aroma. Allow them to cool, and then grind them into a fine powder using a mixer grinder. It’s very important for that authentic flavor.
- In a mixing bowl, combine all the batter ingredients listed, except for the water. Crush the carrom seeds with your hands and then add.
- Thoroughly whisk the mixture.
- Gradually add water in small increments until you achieve a thick yet pourable batter.
- It should stick to your finger like this shown below and the excess batter should drip away. Set it aside.
- Heat 2 tablespoons of mustard oil in a large pan over medium heat.
- Once hot, add the ginger grated, garlic, and green chilies chopped into the pan, sautéing for about 2 minutes while stirring constantly.
- Then add a little asofetida or hing powder and mix well.
- Now, add chopped onions and sauté them until they become soft and translucent.
- Sprinkle in turmeric powder, Bengali bhaja masala(roasted spices powder), salt, and garam masala, ensuring everything is well combined.
- Continue to sauté for 3-4 minutes..
- Add the previously mashed potatoes and chopped coriander leaves to the pan and thoroughly mix them with the masala.
- Finally, incorporate the coriander leaves into the mixture.
- when the potato mixture starts leaving the kadai pr pan and no longer sticking means the stuffing is ready. Remove it from the heat and let it cool for 5-10 minutes. Then transfer it to a bowl.
- Take a plate and dust it with chickpea flour or besan so that when we keep the potato disc it will not stick to the plate and break while taking out.
- After it cools down a bit. Divide the potato stuffing into 8 – 10 equal portions and shape each portion into a flat, round disc.
- This is the authentic shape for aloo chops or potato cakes Put all the discs on the dusted plate.
- For the Air fryer method: Brush or spray oil on parchment paper on the air fryer basket or tray.
- Now dip the potato discs one by one into the batter and take them out with a spoon to drain the excess.
- Then place them one by one on the parchment paper.
- Now do not overcrowd the basket or tray. Spray or brush a little oil on them to make them extra crispy. Now air fry them for 25 TO 30 minutes at 400 degrees F.
- Flip after 25 minutes with the help of a spoon or tong. Then again air fry for ten minutes for extra crispiness. Take out after that and serve hot with delicious classic ketchup.
- For the Deep Fry Method: Heat oil in a deep frying pan over medium heat. Once hot, dip each round disc into the prepared batter, allowing the excess batter to drain off, and then carefully place it into the hot oil.
- Fry the aloo chops until the outer coating turns golden brown and crispy. Flip one side when golden and brown.
- Flip once one side is done. Mine took 3 minutes on each side to cook.
- Take out on a tissue paper in a bowl to drain excess oil.
- Serve these hot aloo chops alongside tea and muri for a delightful treat.
Air fryer Potato Cakes | Aloo Chop Recipe | Alur Chop
Important Tips And Tricks To Keep In Mind
- Choose the Right Potatoes: Use starchy potatoes like Russet or Yukon Gold for the best texture. These potatoes become fluffy when cooked, which is ideal for potato cakes or aloo chop.
- Properly Boil and Mash: Boil the potatoes until they are fully cooked but not overcooked. Overcooking can make them too mushy. Mash the potatoes thoroughly to avoid any lumps in the filling.
- Coat with a Thin Layer of Oil: Lightly brush the aloor or potato chops with oil before placing them in the air fryer. This helps achieve a crispy texture on the outside.
- Preheat the Air Fryer: Always preheat your air fryer according to the manufacturer’s instructions. Preheating ensures even cooking and better results.
- Arrange in a Single Layer: Arrange the potato cakes in a single layer in the air fryer basket. Overcrowding can lead to uneven cooking and less crispy results. You may need to cook them in batches if your air fryer has limited space.
- Spray with Cooking Spray: To enhance browning and crispiness, consider lightly spraying the aloor chops with cooking spray before cooking.
- Monitor Cooking Time: Keep a close eye on the cooking time, as it may vary depending on the size and thickness of your aloor chops and the specific air fryer model you’re using. Start with a shorter cooking time and check for doneness.
- Flip Midway: Flip the aloor chops halfway through the cooking time to ensure even browning and crispiness on both sides.
- Serve Immediately: Air-fried aloor chops are best enjoyed right after cooking while they are still hot and crispy. Serve them with your favorite chutney or sauce.
- Experiment with Seasonings: Customize the seasoning to your liking. You can add spices, herbs, or even cheese to the potato filling for extra flavor.
- Practice Patience: Be patient and allow the air fryer to do its job. Avoid overcrowding or stacking the chops to ensure they cook evenly.
Serving Suggestion
Serve aloo chops with a variety of chutneys for dipping. Popular options include mint chutney, tamarind chutney, or coriander chutney. These add a burst of flavor and a bit of tanginess to the dish.
A cool and creamy yogurt dip, often seasoned with spices like cumin and coriander or a touch of mint, pairs wonderfully with the spiciness of aloo chops.
For a simple and familiar option, serve aloo chops with ketchup or your favorite hot sauce. The combination of crispy potato cakes and tangy ketchup is a classic.
Storage Suggestion
Allow the potato cakes or aloo chops to cool to room temperature before storing them. Place them in an airtight container or wrap them tightly in plastic wrap or aluminum foil. Store in the refrigerator for up to 2-3 days. f you need to stack the aloo chops in the container, separate the layers with parchment paper or wax paper to prevent them from sticking together.
To extend the shelf life further, you can freeze potato cakes or aloo chops. Here’s how:
- Arrange the aloo chops in a single layer on a baking sheet lined with parchment paper.
- Place the baking sheet in the freezer and allow the chops to freeze individually for a few hours or until they are firm.
- Once individually frozen, transfer them to an airtight container or freezer-safe bag. Place parchment paper between layers to prevent sticking.
- Label the container with the date and store it in the freezer for up to 2-3 months.
When you’re ready to enjoy your stored aloo chops, follow these steps:
- If frozen, thaw them in the refrigerator overnight.
- Reheat in the oven or air fryer to maintain their crispiness. Preheat the oven or air fryer to around 350°F (175°C) and heat the aloo chops for 5-10 minutes or until they are heated through and crispy.
Some other air fryer recipes you will like on my blog are – Crispy Cheese pizza smashed potatoes air fryer, Chicken Sausage Pizza (No-Knead) Recipe, Paneer Tikka Pizza (No-Knead Pizza).
Note: A rough estimate of nutrition is provided.
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Recipe Card
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Air fryer Potato Cakes | Aloo Chop Recipe | Bengali Alur Chop
- Total Time: 55 minutes
- Yield: 10 Potato Cakes 1x
- Diet: Vegan
Description
Introducing a culinary delight that’s both comforting and health-conscious – Air fryer Potato Cakes | Aloo Chop Recipe | Alur Chop. These delectable creations are a testament to the versatility of the air fryer, transforming simple ingredients into crispy, golden-brown patties with a soft, flavorful interior. Aloo Chop is a delightful amalgamation of spiced potato filling encased in a crispy, golden-brown exterior.
Ingredients
- 4 to 5 – Medium Potatoes (around 500 gms)
- (Washed, peeled and boiled)
- 1 small -Onion (chopped)
- 1 inch -Ginger (grated)
- 2 cloves – Garlic (chopped or grated)
- 2to3 -Green chillies (Chopped)
- 1tsp -Turmeric powder
- 1 tsp – Garam masala powder
- 1/4 cup – Coriander leaves
- 1/2 tsp – Cumin powder
- 1/2 tsp – Coriander powder
- 1 tsp – Red chili powder
- 1 tsp – Chaat Masala
- Salt as per taste
- 2 tsp Mustard Oil/veg oil
- Veg oil for air frying or deep frying
Bhaja Moshla(Roasted Spices):
- 2–3 Dried red Chilli
- 2 tsp Cumin seeds
- 1 tsp Coriander seeds
Chickpea flour/Gram flour/Besan Batter
- 1 cup – Gram flour/Chickpea flour
- 3 tsp -Rice flour
- 1/4 tsp – Baking soda
- 1/2 tsp -Chilli powder
- 1/4 tsp – Turmeric powder
- 1 tbsp – Corn flour
- 1 tsp – Carrom seeds
- Pinch of hing
- 1/2 tsp – Salt
- Water is required to make a thick flowy batter.
Instructions
- Begin by washing and boiling the potatoes until they are tender. Once done, peel and mash the potatoes, setting them aside.
- Make the bhaja masala or roasted spice powder: Next, dry roast dried red chilies, cumin seeds, and coriander seeds in a pan until they release their fragrant aroma. Allow them to cool, and then grind them into a fine powder using a mixer grinder. It’s very important for that authentic flavor.
- In a mixing bowl, combine all the batter ingredients listed, except for the water. Crush the carrom seeds with your hands and then add.
- Thoroughly whisk the mixture.
- Gradually add water in small increments until you achieve a thick yet pourable batter.
- It should stick to your finger like this shown below and the excess batter should drip away. Set it aside.
- Heat 2 tablespoons of mustard oil in a large pan over medium heat.
- Once hot, add the ginger grated, garlic, and green chilies chopped into the pan, sautéing for about 2 minutes while stirring constantly.
- Then add a little asofetida or hing powder and mix well.
- Now, add chopped onions and sauté them until they become soft and translucent.
- Sprinkle in turmeric powder, Bengali bhaja masala(roasted spices powder), salt, and garam masala, ensuring everything is well combined.
- Continue to sauté for 3-4 minutes.
- Add the previously mashed potatoes and chopped coriander leaves to the pan and thoroughly mix them with the masala.
- Finally, incorporate the coriander leaves into the mixture.
- when the potato mixture starts leaving the kadai or pan and no longer sticking means the stuffing is ready. Remove it from the heat and let it cool for 5-10 minutes. Then transfer it to a bowl.
- Take a plate and dust it with chickpea flour or besan so that when we keep the potato disc it will not stick to the plate and break while taking out.
- After it cools down a bit. Divide the potato stuffing into 8 – 10 equal portions and shape each portion into a flat, round disc.
- This is the authentic shape for aloo chops or potato cakes Put all the discs on the dusted plate.
- For the Air fryer method: Brush or spray oil on parchment paper on the air fryer basket or tray.
- Now dip the potato discs one by one into the batter and take them out with a spoon to drain the excess.
- Then place them one by one on the parchment paper.
- Now do not overcrowd the basket or tray. Spray or brush a little oil on them to make them extra crispy. Now air fry them for 25 TO 30 minutes at 400 degrees F.
- Flip after 25 minutes with the help of a spoon or tong. Then again air fry for ten minutes for extra crispiness. Take out after that and serve hot with delicious classic ketchup.
- For the Deep Fry Method: Heat oil in a deep frying pan over medium heat. Once hot, dip each round disc into the prepared batter, allowing the excess batter to drain off, and then carefully place it into the hot oil.
- Fry the aloo chops until the outer coating turns golden brown and crispy. Flip one side when golden and brown.
- Flip once one side is done. Mine took 3 minutes on each side to cook.
- Take out on a tissue paper in a bowl to drain excess oil.
- Serve these hot aloo chops alongside tea and muri for a delightful treat.
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Notes
- Choose the Right Potatoes: Use starchy potatoes like Russet or Yukon Gold for the best texture. These potatoes become fluffy when cooked, which is ideal for potato cakes or aloo chop.
- Properly Boil and Mash: Boil the potatoes until they are fully cooked but not overcooked. Overcooking can make them too mushy. Mash the potatoes thoroughly to avoid any lumps in the filling.
- Coat with a Thin Layer of Oil: Lightly brush the aloor or potato chops with oil before placing them in the air fryer. This helps achieve a crispy texture on the outside.
- Preheat the Air Fryer: Always preheat your air fryer according to the manufacturer’s instructions. Preheating ensures even cooking and better results.
- Arrange in a Single Layer: Arrange the potato cakes in a single layer in the air fryer basket. Overcrowding can lead to uneven cooking and less crispy results. You may need to cook them in batches if your air fryer has limited space.
- Spray with Cooking Spray: To enhance browning and crispiness, consider lightly spraying the aloor chops with cooking spray before cooking.
- Monitor Cooking Time: Keep a close eye on the cooking time, as it may vary depending on the size and thickness of your aloor chops and the specific air fryer model you’re using. Start with a shorter cooking time and check for doneness.
- Flip Midway: Flip the aloor chops halfway through the cooking time to ensure even browning and crispiness on both sides.
- Serve Immediately: Air-fried aloor chops are best enjoyed right after cooking while they are still hot and crispy. Serve them with your favorite chutney or sauce.
- Experiment with Seasonings: Customize the seasoning to your liking. You can add spices, herbs, or even cheese to the potato filling for extra flavor.
- Practice Patience: Be patient and allow the air fryer to do its job. Avoid overcrowding or stacking the chops to ensure they cook evenly.
- Prep Time: 20 minutes
- Potato Boiling Time - 10 minutes:
- Cook Time: 35 minutes
- Category: Appetizer, Side Dish, Snack
- Method: Air-fry
- Cuisine: Indian
Nutrition
- Serving Size: 10 Potato Cakes
- Calories: 115Kcal
- Sugar: 1g
- Sodium: 346mg
- Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 3g