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.
The Pinch of Masala 