Alur chop

Dassana Amit’s alur chop is a Bengali potato fritter associated with Kolkata street stalls and Durga Puja. Her account also documents its popularity in Bangladesh; this selection follows her battered, deep-fried version.

Potatoes are rinsed and pressure-cooked in water with salt, then drained, peeled and mashed. Chopped onion cooks until translucent before ginger and garlic pastes, green chilli and ground spices join it.

The same mashed potato is mixed into the seasoned onion mixture, followed by chopped coriander and stuffing salt. Once the filling cools, it is shaped into small patties.

Besan, the selected pinch of baking soda, batter salt, optional rice flour and water are whisked into a smooth, thick coating. Each potato patty is dipped and coated before it is placed in the separate frying oil.

The fritters are turned until evenly golden and crisp, then drained on kitchen paper. The author offers them with a chutney, sauce or dip.