Aloo Pitika Bor

Instructions

1. 1

   Prepare the Potato Filling (Aloo Pitika)

   • Boil the potatoes until they are fork-tender. Peel the skin off while they are still warm and place them in a large mixing bowl.
   • Mash the potatoes thoroughly using a potato masher or a fork, ensuring there are no large lumps for a smooth filling.
   • Add the finely chopped onion, green chilies, 1 tbsp mustard oil, chopped coriander leaves, and 0.75 tsp of salt to the mashed potatoes.
   • Mix everything together until well combined. The pungent aroma of the raw mustard oil is characteristic of this dish.
   • Divide the mixture into 16 equal portions. Roll each portion into a ball and then gently flatten it into a small patty (tikki). Set aside.
2. 2

   Make the Batter

   • In a separate medium-sized bowl, combine the besan (gram flour), rice flour, turmeric powder, red chili powder, and 0.5 tsp of salt.
   • Whisk the dry ingredients to mix them evenly.
   • Gradually pour in the water while whisking continuously to create a smooth, thick, and lump-free batter. The consistency should be similar to that of a thick pancake batter, able to coat the back of a spoon.
3. 3

   Fry the Aloo Pitika Bor

   • Heat the vegetable oil in a kadai or deep pan over medium heat. To check if the oil is at the right temperature, drop a small speck of batter into it; it should sizzle and rise to the surface immediately without changing color too quickly.
   • Gently take one potato patty and dip it into the besan batter, ensuring it is completely and evenly coated.
   • Carefully slide the batter-coated patty into the hot oil. Fry in batches of 4-5 at a time to avoid overcrowding the pan, which can lower the oil temperature.
   • Fry for about 3-4 minutes, flipping them occasionally, until they are golden brown and crispy on all sides.
   • Once cooked, use a slotted spoon to remove the fritters from the oil and place them on a plate lined with paper towels to drain any excess oil.
4. 4

   Serve

   • Serve the Aloo Pitika Bor immediately while they are hot and crispy.
   • They pair wonderfully with mint-coriander chutney, tomato ketchup, or a hot cup of Assamese tea.