Aloor Chop - Potato Fritters Bengali Style

‘Tele Bhaja’ or ‘deep fried snacks’ is a Bengali specialty and one of the most important characteristic of Bengali street food culture. There is a wide range of telebhaja available in innumerable snack shops across Bengal. Out of all the varieties available, ‘aloor chop’ or mashed potato fritters is the most common and popular item that I am sure every Bengali swears by.  A typical Bengali evening snack is almost incomplete without this humble but delicious chop/ croquette with muri (puffed rice) and steaming cup of tea, the best ingredients for a perfect ‘Bengali Adda’.


Aloor Chop - Potato Fritters Bengali Style Recipe

Preparation time: 15 minutes
Cook time: 25 - 30 minutes
Yield: 4 - 5 pieces


  • Potatoes: 2-3 large, boiled and mashed
  • Grated ginger: 1 ½ tablespoon
  • Chopped green chilies: 1 tablespoon
  • Turmeric powder: ½ teaspoon
  • Bhaja Moshla: 1 ½ tablespoon
  • Garam Masala: 1 teaspoon
  • Chopped coriander: 2 tablespoon
  • Salt: As per taste
  • Oil: 1 tablespoon



  • Besan/ Gram Flour: 2-3 cups or as per requirement
  • Red Chili powder: ½ teaspoon
  • Salt: As per taste
  • Baking Powder: A pinch
  • Oil: For deep frying


  1. Heat oil in a frying pan. Add minced ginger and chopped green chillies. Sauté for a few seconds and add the mashed potatoes.
  2. Add turmeric powder and salt. Mix well and cook for 2-3 minutes.
  3. Add bhaja moshla, garam masala and chopped coriander, mix well, remove from heat and let it cool down.
  4. Meanwhile, make a smooth batter with the ingredients mentioned under batter with requisite amount of water.
  5. With the cooled potato mixture, take out a small portion, shape it into a lemon sized ball and then flatten to give it a tikki shape. Repeat the same for the rest. Preferably arrange them on a butter paper/parchment paper lined tray.
  6. Heat oil in a pan or kadhai for deep frying. Dip the tikkis in the batter and put in the oil. Deep fry till crisp and golden brown in color.
  7. Take out on an absorbent paper.
  8. Serve hot with Moori and Tea.