Bengali Telebhaja with Jhal Muri

Instructions

1. 1

   Prepare Vegetables

   • Boil the potatoes until fork-tender, about 15-20 minutes. Once cooled slightly, peel and mash them thoroughly. Set aside.
   • While potatoes are boiling, wash the eggplant and slice it into thin rounds, about 1/4-inch thick. Sprinkle with a pinch of salt and set aside for 10-15 minutes to draw out excess moisture.
2. 2

   Make the Aloo Chop Filling

   • Heat 1 tbsp of mustard oil in a pan over medium heat. Add the finely chopped onion and sauté for 2-3 minutes until translucent.
   • Add the ginger paste and green chillies. Cook for 1 minute until the raw aroma disappears.
   • Stir in 1/4 tsp turmeric powder, the bhaja masala, and 3/4 tsp salt. Cook for 30 seconds.
   • Add the mashed potatoes and chopped coriander leaves. Mix everything until well combined and cook for another 2-3 minutes. Remove from heat and allow the mixture to cool completely.
3. 3

   Shape the Aloo Chops

   • Once the potato mixture is cool to the touch, divide it into 8 equal portions.
   • Shape each portion into a flat, round patty (a 'chop'), about 2 inches in diameter. Set aside.
4. 4

   Prepare the Batter

   • In a mixing bowl, combine the besan, rice flour, nigella seeds, remaining 1/2 tsp turmeric powder, red chili powder, baking soda, and 1 tsp of salt.
   • Gradually add 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 10 minutes.
5. 5

   Fry the Telebhaja

   • Heat 2 cups of mustard oil in a kadai or deep pan over medium-high heat. To test if the oil is ready, drop a small amount of batter into it; it should sizzle and rise to the surface immediately.
   • Pat the eggplant slices dry with a paper towel. Dip each slice into the batter, ensuring it's fully coated, and carefully slide it into the hot oil. Fry 3-4 slices at a time until golden brown and crispy on both sides, about 3-4 minutes. Drain on a wire rack or paper towels.
   • Next, dip the prepared aloo chop patties into the batter, coat them evenly, and fry them in the same manner until golden and crisp, about 4-5 minutes per batch. Drain well.
6. 6

   Serve Hot

   • Serve the hot Telebhaja immediately. Sprinkle with a little black salt (optional) and enjoy with puffed rice (muri) and Bengali mustard sauce (kasundi) or tomato ketchup.