Air fryer recipe · Snacks
Bengali Aloo Chop
The teatime classic of spiced mashed potato in a besan jacket, turned crisp and golden with barely any oil.
- 26 minTotal time
- 195°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 155kcal
- 5.5 gprotein
- 31.4 gcarbs
- 1.2 gfat
- 3.8 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Boiled potatoes, mashed3 large
- Roasted cumin and chilli (bhaja masala)1.5 tsp
- Chopped green chilli and coriander2 tbsp
- Gram flour (besan)3/4 cup
- Nigella seeds1/2 tsp
- Salt and sugarto taste
Method
Make the filling
Mash the boiled potatoes while still warm and mix in the bhaja masala, chopped green chilli, coriander, salt and a pinch of sugar. Mashing while warm keeps the filling smooth, and bold spicing means the flavour carries through the batter.
Shape the patties
Divide the potato into equal portions and pat each into a flat round or oval chop. Keeping them even in thickness matters, as thin spots can dry out while thick ones stay cool in the middle.
Mix the batter
Whisk the gram flour with the nigella seeds, salt and enough water to make a smooth, medium-thick batter. Let it rest a couple of minutes to hydrate, which helps it cling to the chops in an even coat.
Coat the chops
Dip each potato patty into the besan batter so it is fully covered on every side, then let the extra drip back into the bowl. A thin, even coat crisps up better than a thick one, which can stay raw and pasty.
Air-fry to golden
Mist both sides with oil and lay the chops in a single layer in the basket. Air-fry at 195°C for 13 min, flipping once, until the besan crust is crisp and golden. The oil helps the coating set into a firm shell.
