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Aloochop (Patato Petish)

Aloochop is famous street food in Orissa. Born and brought up in Orissa makes me an Oriya by origin and a true oriya at heart.

My post this time is Aloo chop, boiled potatoes cooked with garlic and pancha phutan (a mix of cumin, mustard seeds, aniseed, nigella seeds and fenugreek seeds) is amazing smell.

This is a very common snack time specialty in Orissa. My cousin sister like my hand made Aloochop and pudina chutney very much.

My grand father was a great famous sweet and snacks maker. This is one of his famous recipes from his restaurant. In Indian rail also found as breakfast named Aloo Bonda.

Ingredients for Aloochop:

For Filling:

3 medium potatoes boiled and mashed

1-2 Green Chilies (crushed)

1 tablespoon fresh Coriander leaves (finely chopped)

1 tablespoon pancha phutan (a mix of cumin, mustard seeds, aniseed, nigella seeds and fenugreek seeds)

1 teaspoon coriander powder

1 tablespoon turmeric powder

1 teaspoon red chili powder

1 tablespoon crushed garlic

Salt to taste

For batter:

1 cup beshon (gram flour)

1/2 teaspoon turmeric powder

Salt to taste

1/2 cup water

A pinch of soda bicarbonate

Oil for deep frying


Heat 1 tbsp oil in a non stick pan. Add pancha phutan (five seeds). Add crushed garlic and green chili. Fry till the raw smell goes off. Add turmeric powder, red chili powder, coriander powder in it. Then add mashed potato and chopped coriander leaves. Add salt as taste.

Mix on low flame and keep aside. Prepare the batter by adding all the ingredients under batter and mix well so that no lumps remain.

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 and sliced onion, radish. Traditionally it is very tasty with Puffed Rice (Mudhi, Murmure).

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