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Aloo Chop

 Aloo Chop is a fritter with an interior filling of spicy mashed potatoes and an exterior coating of crispy besan. Emerging from the streets of Kolkata this snack has a separate fan base in the heart of all Bengalis. Taking an overview analysis - the interior comprises spicy mashed potato filling with selectable and delicate robust spices, along with crispy exterior coating made out of chickpea flour. This recipe video is a replica of that similar snack and is possible for everyone to make at home. In Kolkata, every fritter shop has their secret spice mix to make this dish, but I have gone for a simpler one. It goes best with puffed rice during a proper family gathering in the evening.







INGREDIENTS

For the Filling

  • 4 Boiled Potatoes
  • 3 Dried Red Chili
  • 1½ tbsp of Coriander Seeds
  • 1½ tbsp of Cumin Seeds
  • 1½ tbsp of Fennel Seeds
  • 2 tbsp Mustard Oil
  • 1 large Onion
  • (3 -4) Chopped Garlic
  • 1 inch Ginger (Chopped) 
  • (3 -4) Sliced Green Chili
  • 1 tsp Red Chili Powder
  • ½ tsp Turmeric Powder
  • Salt (As Required)
  • ½ tsp of Amchur Powder


For the Batter

  • 2 Cups of Chickpea Flour
  • ½ Carom Seeds (Ajwain)
  • 1 tsp Red Chili Powder
  • 1 tsp Turmeric Powder
  • Salt (As Required)
  • Water (As Required) 




METHOD

  1. Boil the potatoes till they are soft and let it cool. After cooling, peel them and mash, till there are no lumps.
  2. Meanwhile, take the whole spices in a pan, dry roast, and blend into a coarse texture.
  3. Now in a pan add vegetable oil and sauté some onions, ginger, and garlic. Cook till the raw aroma disappears and the oil releases.
  4. Add the powdered spices and cook on low flame till the oil separates or else it will burn. 
  5. Now, add the potatoes and mix them thoroughly. Add the blended spice mix along with some amchur powder and mix thoroughly.
  6. Transfer the mixture to another plate and let it cool. Make small portions out of it, pat them into a thin disc shape, and assemble them on a plate.
  7. Make the batter. The consistency of the batter should be in between thick and runny.
  8. In a kadhai, heat some oil, dip the patty into the batter, and fry them till golden brown.
  9. Drain the chop on a kitchen napkin paper to remove excess oil.
  10. Enjoy hot with some puffed rice, fresh onions, and green chilies.
  11. Lastly, gobble it down.

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