Thursday, 24 April 2014

Alur Chop/Kolkata style Alur Chop/ Niramish Alur Chop/ Potato Fritters

Alur (Aloo r) Chop is a famous snack of Bengali Cuisine. It is a popular street snacks of Kolkata (Bengal) and without alur chop & muri (puffed rice) evening gossip is incomplete. As Alu bonda is famous in South India, similarly Alu r chop is popular in our West Bengal. It is also traditional evening snack of Bengal. I am sharing the recipe of niramish alu r chop i.e no onion no garlic alu r chop. You can also add chopped onion while making the stuffing. Preparation of alu r chop is really very easy and need common ingredients readily available in your kitchen. I served alur chop in a newspaper cover just like  stall-style.

Alur Chop/Kolkata style Alur chop/ Niramish Alur Chop/ Potato Fritters

Ingredients :

For Stuffing

Potato - 2, large (boiled and mashed)
Green chilli - 2, finely chopped
Ginger paste - 1 teaspoon
Tumeric powder -  1 teaspoon

Dry red chilli - 1 
Roasted/Fried Peanuts - 2 teaspoon  (make small pieces using mortar and pestle)
Kalo jeera or kalonji or nigella seeds - 1/2 teaspoon
Salt to taste
Bhaja Masala (Roasted coriander, cumin and fennel seed powder)  - 1 teaspoon
Mustard oil - 1 tablespoon
Refined oil for deep frying

For batter :

Besan / Gram flour - 1 cup
Rice flour - 2 tbsp
Red chilli powder - 1/4 tsp
Baking soda - a pinch
Salt to taste
Water for mixing


Heat mustard oil (1 teaspoon) and fry dry red chilli until it  becomes crispy. Now after cooling it make a coarse powder using hand or mortar and pestle. Next heat oil and add nigella seeds and allow them to crackle. Then add mashed potato, ginger paste, Bhaja masala, roasted peanuts, turmeric powder, roasted dry red chilli powder, green chillies and salt. Instead of ginger paste you can also use grated ginger. Mix them all in a uniform pattern. Now allow the mixture to cool and mash it again using your palm. Meantime, keep your batter ready. Mix besan, rice flour, salt, red chilli powder, baking soda together. Add water in to it slowly to prepare a thick consistency batter. Rest the batter for 15 minutes. Now make small round shape balls from the potato mixture. Dip them in batter and deep fry. Serve them with sauce or puffed rice.

Monday, 21 April 2014

How to make Bori (urad dal bori) at home

Bori is a part of Bengali Cuisine. Many of our traditional dish includes bori such as Shukto, Lau Bori Posto (Bottle gourd in poppy seed gravy, Danta bori r jhol (Drumstick curry), Bori die Macher jhal (Fish curry in mustard paste), and many more. In olden days, our grand mothers, mothers and aunts used to make various types of bori (lentil dumplings) at home. Different types of lentils were used to prepare these . However, mostly we use urad dal dumplings or kalai r dal r bori in curry. Nowadays it is easily available in the grocery shop. You can prepare bori very easily at home.

Here you check how to make bori at home:


Urad Dal - 250 gm


Soak urad dal overnight or minimum 4 hours. Now clean dal and make a smooth paste in a grinder. Take out the paste and beat well. Also check the consistency of the paste. It should not be either watery or very thick. Take a clean thin cotton cloth (I used a old cotton saree) and place it on a sunny bright place. Now place one one drop paste on it using fingers maintaining a row or column. Allow it to dry on sunlight.

 If it is not dried in one day, next day again keep it on sunlight. Once they are dried , will come out from the cloth or you can turn each bori and allow to dry the back side. After drying store them in a air tight container.

N.B: Try to prepare bori in summer or winter season when you get proper sunlight. If they are not dried properly, fungus contamination might happen.