Aloo Chop with Jhal Muri

Instructions

1. 1

   Prepare the Potato Filling

   • In a large bowl, mash the boiled and peeled potatoes. Keep them slightly chunky for better texture.
   • Heat mustard oil in a pan over medium heat. Add the chopped onions and sauté for 3-4 minutes until they become soft and translucent.
   • Add the ginger-garlic paste and green chilies. Sauté for 1 minute until the raw aroma disappears.
   • Add the turmeric powder, red chili powder, cumin powder, and garam masala. Stir and cook for 30 seconds until fragrant.
   • Add the mashed potatoes, salt, amchur powder, and crushed peanuts (if using). Mix thoroughly to combine all the ingredients. Cook for 2-3 minutes, pressing down with the spatula.
   • Turn off the heat and stir in the chopped coriander leaves. Transfer the mixture to a plate and allow it to cool down completely.
2. 2

   Shape the Patties

   • Once the potato mixture is cool to the touch, divide it into 8 equal portions.
   • Lightly grease your palms with oil. Roll each portion into a smooth ball, then gently flatten it to form a round patty (chop) about 1/2-inch thick.
3. 3

   Make the Batter

   • In a mixing bowl, combine besan, rice flour, ajwain, a pinch of turmeric powder, a pinch of red chili powder, baking soda, and 0.5 tsp of salt.
   • Gradually add water while whisking continuously to form a smooth, thick, and 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 10 minutes.
4. 4

   Fry the Aloo Chops

   • Heat vegetable oil for deep frying in a kadai or deep pan over medium-high heat (around 175°C / 350°F).
   • To test the oil, drop a small amount of batter into it. If it sizzles and rises to the surface immediately without changing color too quickly, the oil is ready.
   • Carefully dip one potato patty into the besan batter, ensuring it is evenly coated on all sides. Let any excess batter drip off.
   • Gently slide the coated patty into the hot oil. Fry 3-4 chops at a time, avoiding overcrowding the pan.
   • Fry for 3-4 minutes, then flip and fry for another 3-4 minutes on the other side, until they are golden brown and crisp.
   • Remove the fried chops with a slotted spoon and place them on a wire rack or paper towels to drain excess oil.
5. 5

   Serve

   • Sprinkle the hot Aloo Chops with a pinch of kala namak (black salt).
   • Serve immediately with tamarind chutney, kasundi (Bengali mustard sauce), or tomato ketchup.