Tag: Odia Street Snacks

Street Foods

Alu Chop – Odia-Style Spiced Potato Fritters

Puspa

Intro: The Crunch You Hear All Across Odisha

It’s evening. The sky’s turning orange, and there’s a crowd forming near the local tea stall. You can hear the sizzle of oil, smell the spices, and know exactly what’s frying — Alu Chop.

Crispy outside, soft and spicy inside, Alu Chop is Odisha’s answer to a bad day, a tea break, or a friend dropping by. I grew up watching vendors flip them with bare fingers, serve them on newspaper with a green chili, and somehow make every bite feel just right.

Ingredients:

For Filling:

3 boiled potatoes

1 small onion (chopped)

1 tsp ginger-garlic paste

1 green chili (chopped)

½ tsp turmeric

½ tsp chili powder

Salt to taste

Coriander leaves (chopped)

1 tsp mustard oil


For Batter:

¾ cup besan (gram flour)

A pinch of turmeric & red chili powder

Salt to taste

A pinch of baking soda (optional)

Water to make a thick batter

Oil for deep frying



Steps to Make Alu Chop:

1. Prepare the Filling

Mash potatoes.

In mustard oil, sauté onion, chili, and ginger-garlic.

Add turmeric, chili powder, salt, and mashed potato.

Add coriander. Cool and shape into small balls or flat patties.


2. Prepare the Batter

Mix besan, salt, spices, and water into a thick coating batter.


3. Fry the Chops

Dip each ball in batter and deep fry until golden and crisp.

Drain on paper and serve hot.



Serving Suggestions:

Serve with Ghugni, Green Chutney, or just a green chili

Also delicious with pakhala or as a side with evening tea



Why I Love It

Alu Chop is not fancy, but it’s faithful. It’s the taste of childhood, roadside stalls, and home kitchens all in one crispy bite.

Street Foods

Puri Style Motor Pani – Odisha’s Spicy Tangy Street Drink

Puspa

Intro: The Liquid Legend of Puri Streets

If you’ve ever roamed the bylanes near Jagannath Temple or the Puri sea beach, you’ve likely spotted vendors with big clay pots or steel drums, ladling out a mysterious, spicy “motor pani” in tiny sal leaf cups.

It’s not just a broth. It’s a refreshing street-side experience — cool, spicy, tangy, and oddly addictive. Locals sip it along with ghugni, bara, or even on its own as a digestive drink.

Ingredients:

½ cup white peas (matara) – soaked overnight

1 tsp roasted cumin powder

½ tsp black salt

1–2 green chilies (crushed)

1 tsp mint leaves (finely chopped)

1 tsp coriander leaves (optional)

Juice of 1 lemon

1 pinch hing (asafoetida)

Salt to taste

2 cups water (more if needed)



Steps to Make Motor Pani:

1. Soak the Peas

Wash and soak white peas overnight.

Discard peas (or use for ghugni) and retain the soaking water.



2. Flavor the Water

In a bowl, mix the pea water with all other ingredients.

Add lemon juice, black salt, hing, mint, green chilies, and roasted cumin.

Stir and chill for 30 minutes.



3. Strain (Optional)

Strain if you prefer a clear pani. Or leave it rustic and cloudy.





Serving Suggestions:

Serve chilled with ghugni, bara, or as a digestive shot

Street-style: serve in sal leaf bowls with chopped onions and chilies




Why I Love It

Motor Pani is Puri’s little secret. It’s spicy, sour, and uniquely Odia — the kind of drink that wakes you up and cools you down at the same time.