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Alu chop is favorite Odia snaks. You can find alu chop every Tiffin  Stoll at Odisha.

For the stuffing:

  • 3 medium potatoes boiled and mashed
  • 1 medium onion chopped finely or grated
  • 1″ pc grated ginge
  • 2 green chili chopped
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1 tsp cumin powder
  • 1 tsp coriander pwdr
  • 1/4 tsp turmeric pwdr
  • 1 tbsp fresh coriander leaves chopped finely
  • salt to taste

For the batter:

  • 3 tbsp gram flour ( besan)
  • 1 1/2 tbsp rice flour
  • 1/2 tsp carom seeds (ajwain)
  • 1/2 tsp turmeric pwdr
  • 1/2 tsp red chili powder
  • salt to taste
  • a pinch of soda bicarbonate
  • Refine Oil for deep frying


  • Heat 1 tbsp oil in a  pan.
  • Add cumin and mustard seeds, let it brown and splutter, add the grated onion and ginger and chopped green chili and fry till the raw smell goes off.
  • Add the mashed potato and all the spices mentioned in stuffing and the salt.
  • Mix on low flame and finally and chopped coriander. Keep aside and let it cool.
  • Prepare the batter by adding all the ingredients under batter and mix well so that no lumps remain.
  • Add 1 tsp of hot oil while making the batter and be sure to make the batter a little thick so that it coats the stuffing nicely.
  • Heat the oil for deep frying. Divide the potato mixture into equal lemon sized balls and flatten them with your palm.
  • Dip each flattened piece in the batter and deep fry till golden brown.
  • Make sure you have 1 inch of oil for deep frying in the pan.
  • Serve hot with chutney or ketchup.