Aloo Monje

Instructions

1. 1

   Prepare and Parboil Potatoes

   • Peel the potatoes and slice them into uniform rounds, about 1/4-inch thick.
   • In a medium pot, bring 4-5 cups of water to a rolling boil. Add 1 tsp of salt.
   • Carefully add the potato slices to the boiling water and parboil for 5-7 minutes. They should be just tender but still firm enough to hold their shape. A knife inserted should meet slight resistance.
   • Drain the potatoes thoroughly in a colander and spread them on a plate to cool and dry completely. This step is crucial for a crispy result.
2. 2

   Make the Spiced Batter

   • In a large mixing bowl, whisk together the besan, rice flour, Kashmiri red chilli powder, hing, ginger powder, fennel powder, and 1 tsp of salt.
   • Gradually pour in the water while whisking continuously to create a smooth, lump-free batter. The ideal consistency is thick, like pancake batter, able to coat the back of a spoon without being too runny.
   • Let the batter rest for 10-15 minutes. This allows the flours to hydrate properly.
3. 3

   Fry the Aloo Monje

   • Heat the oil in a kadai or deep pan over medium-high heat to about 180°C (350°F). To test, drop a small bit of batter into the oil; it should sizzle and rise to the surface immediately without browning too quickly.
   • Dip each cooled potato slice into the batter, ensuring it's evenly coated on all sides. Let any excess batter drip off.
   • Gently slide the battered slices into the hot oil. Fry in small batches of 4-5 to avoid overcrowding the pan, which can lower the oil temperature.
   • Fry for 4-5 minutes, flipping occasionally, until the fritters are a deep golden brown and crispy on both sides.
4. 4

   Drain and Serve Hot

   • Using a slotted spoon, remove the fried Aloo Monje from the oil, allowing excess oil to drip back into the pan.
   • Place them on a wire rack to drain further. This keeps them crispier than placing them on paper towels.
   • Serve immediately while hot and crispy. They pair wonderfully with traditional Kashmiri Muji Chetin (radish chutney) or walnut chutney.