Aloo Chop or Potato Fritters Like Kolkata Street Style ( No Onion No Garlic )
These Aloo chops are tasty and made with crushed ginger,boiled potatoes,dry red chilly and fresh chillies with coarsely crushed coriander seeds.Its dipped in besun/Chickpea flour batter and deep fried. Have it warm with a side of muri and hot tea.
Preparation Time -Approx 20 -25 min
Cooking Time - Approx 20-25 min
Ingredients:-
1. Boiled Potatoes ( I used 2 big size Potatoes )
2. Ginger ( around 1 and half tablespoon of crushed ginger)
3. 1 fresh red chilly.
4. 1 dry red chilly.
5.Whole Coriander seeds ( 1 tablespoon )
6. Salt as per your taste
7. Besun or chickpea flour ( about 7 tablespoon )
8. Water as required to make the besun/Chickpea batter.
9. salt for batter as per your Taste.
10. I also sprinkled black salt just before serving after my chops were fried . (if you are using black salt then adjust your salt accordingly ).
11. Oil for deep frying ( I used Sunflower oil ).
12. 1-2 teaspoon oil to make the aloo chops.
13. Turmeric powder ( less than 1/4 teaspoon )
Preparation:-
1. Boil the potatoes and coarsely mash it.
2. Crush the ginger and chop the fresh chilly.
3. Coarsely grind the coriander seeds.
4. Prepare the besun batter adding little water at a time ( it should not be very thin and running nor to thick ) it must be of coating consistency.( DO NOT add the salt before add it to the batter just before you make the aloo chops ).
Cooking:-
1. Take an utensil ( I used non stick ) and add just 1-2 teaspoon of oil. when it warms up then add the dry chilly ,let it become black and then remove it.this will give the oil a chilly smoky flavour.
2. Then add the ginger fry for a min and add the turmeric powder followed by the half mashed boiled potatoes and mix.
3. Mix up this and cook til the water of potatoes are evaporated .Then add the coarsely pound coriander powder and chopped red chillies.
[ NOTE This step is crucial because if potato mixture is having excess water it will be difficult to make the chops and dip in the batter ].
4. Let the mixture cool down.
5. Then start making potato mixture balls and flatten the balls slightly with your palm .
6. Heat enough oil to fry the potato chops.( the temperature of the oil must be such that when you test with a drop of Besun batter it will take little time to float up.That is the right temperature for frying. Do not be in a hurry to fry.Fry it on medium high NOT very HIGH.
7. Add the salt to the Besun /Chickpea batter .Dip the flattened potato balls one at a time and slide into the oil.Fry till golden brown and remove on a paper towel.I sprinkled black salt on top.
8. Serve hot with tea/coffee with puffed rice/muri and enjoy:).
Pictures :-
No comments:
Post a Comment