Anda Chaap Masala

Instructions

1. 1

   Prepare the Potato Coating

   • In a large mixing bowl, combine the mashed potatoes, besan, 0.5 tsp red chili powder, 0.25 tsp turmeric powder, 0.5 tsp garam masala, 0.5 tsp salt, and 2 tbsp of chopped coriander leaves.
   • Mix thoroughly to form a smooth, non-sticky dough. If the mixture is too sticky, add another tablespoon of besan.
2. 2

   Form the Anda Chaaps

   • Divide the potato mixture into 8 equal portions.
   • Take one portion and flatten it on your palm to form a disc.
   • Place one hard-boiled egg in the center and carefully wrap the potato mixture around it, ensuring it is completely sealed without any cracks.
   • Gently roll it between your palms to give it a smooth, oval shape. Repeat for all the eggs.
3. 3

   Shallow-Fry the Chaaps

   • Heat 1/2 cup of oil in a wide, heavy-bottomed pan over medium heat.
   • Once the oil is hot, carefully place the prepared chaaps in the pan. Do not overcrowd; fry in two batches if necessary.
   • Fry for 6-8 minutes, turning them gently and occasionally, until they are golden brown and crisp on all sides.
   • Remove the fried chaaps with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
4. 4

   Prepare the Gravy Base (Tadka)

   • In a separate kadai or large pan, heat 3 tbsp of ghee over medium heat.
   • Add the cumin seeds, bay leaf, cinnamon stick, and cloves. Sauté for about 30 seconds until the spices become fragrant.
   • Add the finely chopped onions and cook for 8-10 minutes, stirring occasionally, until they turn soft and golden brown.
   • Add the ginger-garlic paste and sauté for another minute until the raw aroma disappears.
5. 5

   Cook the Masala

   • Reduce the heat to low. Add the remaining 1 tsp red chili powder, 0.5 tsp turmeric powder, and 1 tbsp coriander powder. Stir for 30 seconds to prevent burning.
   • Pour in the tomato puree and add the remaining 1 tsp of salt. Mix well.
   • Cook the masala for 8-10 minutes, stirring frequently, until it thickens and you see oil separating from the sides of the pan.
6. 6

   Finish and Assemble the Curry

   • Add 1.5 cups of hot water to the cooked masala and stir well to form a smooth gravy. Bring it to a boil.
   • Reduce the heat to low, cover the pan, and let the gravy simmer for 5 minutes to allow the flavors to meld.
   • Stir in the heavy cream, the remaining 0.5 tsp garam masala, and the crushed kasuri methi. Cook for another 1-2 minutes.
   • Just before serving, gently slide the fried anda chaaps into the gravy. Let them simmer for 2-3 minutes. Avoid vigorous stirring to prevent them from breaking.
   • Garnish with the remaining 2 tbsp of chopped coriander leaves and serve immediately.