Alur Chop with Koraishuti Filling

That’s pea-filled potato croquettes in English. There are many ways of making Alur Chop. This is my Mother’s Grandmother’s recipe. People who love the taste of fresh ginger may specially find this appealing.

I love the fact that the inside and the outside of this chop tastes different, and its got remarkable punch to it. I wouldn’t recommend adding green chilies if you have children eating this. Be warned they might also not like the pungency of ginger. If you are making it for kids, you may like to use the filling from here.

Ingredients for Alur Chop with Koraishuti Filling are:

4-5 medium size yellow potatoes, boiled and peeled
Half a cup of frozen or fresh green peas
1 heaped tablespoon of grated ginger
Handful of chopped coriander
2-3 tablespoons juice of lemon
3-4 green chilies, finely chopped
One and half tablespoon cornstarch
Half cup breadcrumbs
Canola oil for deep frying
Salt

If you are using frozen peas like I did today, wash it first, drain all water.

Marinade the green peas in the grated ginger, lemon juice and pinch of salt. Keep it for 15-20 minutes, its okay if the peas change color into a lighter shade.

Mash the potatoes, add the cornstarch, chopped coriander and chilies and salt. Mix well.

Take fist-size portions of this mixture in one hand, make a little cup at the center and fill about a spoonful of the pea-mixture into the potato. Use both your hands to shape it into chops or croquettes like these.

Heat oil in a wok until just under smoking. Roll the chops on bread crumbs. Deep fry till golden brown.

Drain on paper towels and serve hot with tomato ketchup and chai. This Alur Chop is highly recommended for an Ashtami adda. That time of the day when all of you get together just before the evening Arati.

I promise it will never fail to impress your friends.