Aloo Bachka with Tomato Chutney

Instructions

1. 1

   Prepare the Potatoes

   • Wash, peel, and slice the potatoes into thin, uniform rounds, about 2-3 mm thick. A mandoline slicer works best for even slices.
   • Immediately place the slices in a bowl of cold water to prevent oxidation and browning. Let them soak for about 10 minutes.
2. 2

   Make the Batter

   • In a large mixing bowl, combine the besan, rice flour, turmeric powder, red chili powder, coriander powder, cumin powder, hing, and salt.
   • Lightly crush the ajwain between your palms to release its aroma and add it to the bowl.
   • Add the ginger-garlic paste and finely chopped coriander leaves. Whisk the dry ingredients together.
   • Gradually pour in water while whisking continuously to form a smooth, thick, lump-free batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon without being runny.
   • Let the batter rest for 5-10 minutes. This helps the flavors meld and the flour to hydrate.
3. 3

   Heat the Oil

   • Pour mustard oil into a wide, heavy-bottomed pan or kadai, enough for a shallow fry (about 1/2 inch deep). Heat it over a medium flame.
   • To check if the oil is ready (around 175°C / 350°F), drop a tiny bit of batter into it. If it sizzles and rises to the surface steadily without browning too quickly, the oil is at the perfect temperature.
4. 4

   Fry the Bachkas

   • Drain the potato slices completely and pat them dry with a kitchen towel. This helps the batter adhere better.
   • Dip each potato slice into the batter, ensuring it's evenly coated on both sides. Let any excess batter drip off.
   • Carefully slide the battered slices into the hot oil one by one. Do not overcrowd the pan; fry in batches of 4-5 at a time to maintain the oil temperature.
   • Fry for 2-3 minutes on the first side, until the edges turn golden and crisp.
   • Flip carefully using a slotted spoon and fry the other side for another 2-3 minutes until the bachka is golden brown, crispy, and the potato inside is tender.
5. 5

   Drain and Serve

   • Once cooked, remove the bachkas from the oil and place them on a wire rack or a plate lined with paper towels to drain excess oil.
   • Serve the Aloo Bachka immediately while hot and crispy. They pair wonderfully with green coriander chutney, tamarind chutney, or tomato ketchup.
   • They are also traditionally served as a side dish with a simple meal of dal, rice, and chokha.