Poha Aloo Chop is one of those humble Indian snacks that perfectly balances comfort and crunch. Made with mashed potatoes, lightly spiced and coated with poha (flattened rice), each chop turns irresistibly crisp when fried to golden perfection. This street-style delight is especially popular in Bengal, Odisha, and parts of Bihar — a beloved companion to a steaming cup of chai on rainy evenings or festive gatherings.

simple ingredients, minimal effort, and maximum flavor. Whether you serve it as a party appetizer, a tea-time treat, or a weekend indulgence, Poha Aloo Chop never fails to win hearts.

What is Poha Aloo Chop?

Poha Aloo Chop is a popular Indian snack made from mashed potatoes (aloo) that are seasoned with spices, shaped into small patties or balls, coated with poha (flattened rice), and then deep-fried until golden and crispy.

It’s especially loved in Eastern India — particularly in West Bengal, Odisha, and Bihar — where it’s served hot with puffed rice (muri), green chilies, and a drizzle of tangy chutney.

Here’s a quick breakdown:

1. Poha (flattened rice) – used as a crunchy coating instead of traditional breadcrumbs or gram flour batter.
   
   
2. Aloo (potato) – boiled and mashed, forming the soft, flavorful base of the chop.
   
   
3. Spices – typically include cumin, coriander, turmeric, garam masala, and a touch of chili for heat.
   
   
4. Texture – crispy on the outside, soft and spicy inside.
   
   

In short, Poha Aloo Chop is a crispy, flavorful tea-time snack that combines the heartiness of spiced potatoes with the light crunch of poha — a simple, satisfying treat enjoyed across Indian households and street stalls alike.

Main Ingredient of Poha Aloo Chop:

3 medium potatoes – boiled and mashed

1 cup poha (flattened rice) – soaked for 5 minutes and drained

2 tbsp cornflour (or rice flour)

1 small onion – finely chopped (optional)

1 green chilies – finely chopped

1 tsp ginger-garlic paste

½ tsp red chili powder

½ tsp garam masala

Salt – to taste

1 tbsp chopped coriander leaves

Oil – for deep frying

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What Is So Special About Poha Aloo Chop?

Poha Aloo Chop stands out because it turns a few simple, everyday ingredients — potatoes and poha — into something incredibly crispy, flavorful, and satisfying. What makes it unique is the poha coating or mixture, which gives the chop its light, crackly crunch without needing a heavy batter.

Unlike regular potato fritters, Poha Aloo Chop has a distinct texture — crispy on the outside and soft, spiced, and melt-in-mouth inside. It’s also versatile — you can add your favorite spices or herbs, make it less oily by air-frying, or shape it however you like (round, oval, or cylindrical).

Culturally, it’s special because it’s more than just a snack — it’s a beloved street food across Bengal, Bihar, and Odisha, often enjoyed with muri (puffed rice) and a hot cup of tea. Every bite carries that nostalgic, homemade warmth that reminds people of evening chats, rain-soaked afternoons, and family gatherings.

Quick and Easy Poha Aloo Chop:

This recipe is all about simplicity without losing flavor. Traditional Poha Aloo Chop usually involves making a separate spiced potato filling, shaping it, coating each piece in poha or batter, and then frying — a few extra steps that take time.

In this quick version, you skip the layering and coating steps by mixing soaked poha directly with mashed potatoes, cornflour, and spices. This one-bowl method saves time and reduces mess while still giving you that perfect crisp texture.

There’s no need for complicated ingredients or long marination — just mix, shape, and fry! The whole process takes about 20–25 minutes from start to finish, making it ideal for a tea-time snack, party appetizer, or sudden guest visit.

How to make 

Step 1: Prepare the Ingredients

Gather everything before you start — this makes cooking smooth and enjoyable!
You’ll need:

1. Poha (flattened rice): 1 cup, soaked for 5 minutes and drained. It should be soft but not mushy.
   
   
2. Boiled Potatoes: 2 medium, peeled and mashed.
   
   
3. Cornflour: 2 tablespoons (acts as a binding agent and adds crispiness).
   
   
4. Spices: turmeric, red chili powder, garam masala, salt, and a little cumin or coriander powder for flavor.
   
   
5. Optional add-ins: finely chopped onion, green chilies, coriander leaves, and ginger-garlic paste for extra aroma.
   
   

Step 2: Combine Everything

1. In a large mixing bowl, add mashed potatoes and soaked poha.
   
   

2. Add cornflour and all the spices.
   
   

3. Mix thoroughly using your hands or a spoon until everything comes together into a smooth, dough-like mixture.
   
   

4. The mixture should be soft but firm enough to hold shape. If it feels too sticky, add a little more cornflour or rice flour.
   

Step 3: Shape the Chops

1. Take a small portion of the mixture and roll it between your palms into a cylindrical or oval shape (traditional street-style).
   
   

2. Repeat until all the mixture is used.
   
   

3. Keep them aside on a plate, ready to fry.
   

Step 4: Fry the Chops

1. Heat enough oil in a deep frying pan or kadhai on medium flame.
   
   

2. Once the oil is hot, gently slide in a few chops at a time — don’t overcrowd the pan.
   
   

3. Fry them until they turn golden brown and crispy on all sides.
   
   

4. Remove using a slotted spoon and place them on paper towels to absorb extra oil.
   

Step 5: Serve and Enjoy

Your Poha Aloo Chops are ready! Serve them hot and crisp with:

1. Green chutney or tamarind chutney
   
   
2. A sprinkle of chaat masala
   
   
3. A side of puffed rice (muri) and a cup of hot tea
   
   

These golden delights are perfect for rainy evenings, festive gatherings, or simply when you crave something homemade and comforting.

Expert Tips

1. Soak Poha Just Right:
    Don’t soak poha for too long — 3–5 minutes is enough. It should be soft but not mushy; otherwise, your mixture will become sticky and hard to shape.
   

2. Use Cornflour or Rice Flour for Binding:
    These flours help absorb excess moisture and give the chops a light, crisp texture. If your mixture feels too wet, sprinkle a little extra flour before shaping.
   

3. Mash Potatoes Smoothly:
    Lumps in the potatoes can cause the chops to break while frying. Mash them well before mixing.
   

4. Test Fry One First:
    Always fry one chop as a test before doing a full batch. If it breaks or absorbs too much oil, add a little more cornflour or poha to the mix.
   

5. Keep the Oil at Medium Heat:
    Too hot, and the outside will brown before the inside cooks; too cold, and the chops will soak up oil. The perfect temperature gives an even, golden crunch.
   

6. Shape Evenly:
    Make sure all chops are roughly the same size and thickness — this helps them cook evenly and look professional.
   

7. Customize the Flavor:
    Add a pinch of amchur (dry mango powder) or lemon juice for tang, or a bit of roasted cumin powder for earthy flavor.
   

8. Serving Tip:
    Serve immediately for that irresistible crunch! Once cooled, they can lose their crispiness, but you can reheat them in an air fryer or oven for a few minutes.
   

Recipe Card

Poha Aloo Chop

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Category

snack

Servings

4

Prep Time

10 minutes

Cook Time

15 minutes

Calories

180

Crunchy on the outside, soft and flavorful inside — discover the secret to perfect Poha Aloo Chop! Ready in just 25 minutes, this easy Indian snack pairs beautifully with chai for a cozy teatime treat.

Author:

Kashish Kapoor

Ingredients

• 3 medium potatoes – boiled and mashed
• 1 cup poha (flattened rice) – soaked for 5 minutes and drained
• 2 tbsp cornflour (or rice flour)
• 1 small onion – finely chopped (optional)
• 1 green chilies – finely chopped
• 1 tsp ginger-garlic paste
• ½ tsp red chili powder
• ½ tsp garam masala
• Salt – to taste
• 1 tbsp chopped coriander leaves
• Oil – for deep frying

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Directions

1. In a large bowl, add soaked poha, mashed potatoes, and cornflour.

2. Mix in all the spices, salt, chilies, and coriander leaves.
3. Combine everything well into a smooth, non-sticky mixture.
4. Take small portions and shape them into cylindrical rolls (or ovals).
5. Heat oil in a deep pan over medium flame.
6. Fry the chops until golden brown and crisp on all sides.
7. Remove and place on paper towels to drain excess oil.

Recipe Note

Consistency Check: The mixture should be soft but firm enough to hold shape. If it feels sticky, add a little more cornflour or rice flour.
Oil Temperature: Maintain medium heat for frying to get a perfectly crisp crust and evenly cooked inside.

Healthier Version: You can air-fry or bake the chops at 180°C (350°F) for 15–20 minutes until golden and crispy.

Make Ahead: Shape the chops in advance and refrigerate them for up to 24 hours before frying.

Serving Idea: Serve hot with puffed rice (muri), green chutney, or tamarind sauce — and a cup of chai for the perfect pairing!