For making Aloo chop:
Aloo Chop
5 medium potatoes boiled and mashed
1 medium onion chopped finely
1″ pc grated ginger
4 green chili chopped
1/4 tsp turmeric powder
1/2 tbsp mustard seeds
1 tbsp fresh coriander leaves chopped finely
salt to taste
For the batter:
4 or 5 tbsp gram flour ( besan)
1/2 tsp carrom seeds (ajwain)
1/2 tsp turmeric powder
salt to taste
1/2 cup water
Oil for deep frying (preferably mustard oil)
Method:
- Heat 1 tbsp oil in a non stick pan (I prefer mustard oil to get the authentic taste).
- Add mustard seeds, let it brown and splutter, add the grated onion, ginger and chopped green chili and fry till the raw smell goes off.
- Add the mashed potato, chopped coriander and salt. Mix on a low flame. Keep aside and let it cool.
- Prepare the batter by adding all the ingredients said above and mix well so that no lumps remain.
- Be sure to make the batter a little thick so that it coats the stuffing nicely.
- Heat the oil for deep frying. Divide the potato mixture into equal lemon sized balls and flatten them with your palm.
- Dip each flattened piece in the batter and deep fry until golden brown. Make sure you have 1 inch of oil for deep frying in the pan.
- Serve hot with chutney or ketchup.
Tip: You may prefer not to do Step 3 above depending upon your choice. I prefer to follow the above said method so that there is a tinge of fried taste to the mashed potatoes.
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