Jodhpuri Aloo Bada with Masala Chai

Instructions

1. 1

   Prepare the Potato Filling

   • Heat 2 tbsp of oil in a pan over medium heat. Add the mustard seeds and allow them to crackle.
   • Add the cumin seeds and hing, and sauté for 30 seconds until aromatic.
   • Add the chopped onion, green chilies, and grated ginger. Cook for 4-5 minutes until the onions are soft and translucent.
   • Stir in the turmeric powder, red chili powder, and coriander powder. Cook for 1 minute until the raw smell of the spices disappears.
   • Add the mashed potatoes and 1 tsp of salt. Mix thoroughly and cook for 3-4 minutes, breaking up any large potato lumps.
   • Turn off the heat. Stir in the amchur powder, garam masala, and chopped coriander leaves. Mix well and transfer the filling to a plate to cool down completely.
2. 2

   Shape the Potato Balls

   • Once the filling is completely cool to the touch, divide it into 12 equal portions.
   • Grease your palms lightly with oil and roll each portion into a smooth, round ball. You can flatten them slightly to get the traditional bada shape.
3. 3

   Prepare the Batter

   • In a mixing bowl, whisk together the besan, rice flour, ajwain, and 0.75 tsp of salt.
   • Gradually add about 1.25 cups of water while whisking continuously to form a smooth, thick, and lump-free batter. The consistency should be like a thick pancake batter, able to coat the back of a spoon without being runny.
   • Let the batter rest for 10-15 minutes. This helps in making the coating crispier.
   • Just before you are ready to fry, add the baking soda to the batter and mix gently.
4. 4

   Fry the Aloo Badas

   • Heat 2 cups of oil in a kadai or deep pan over medium-high heat until it reaches approximately 175°C (350°F).
   • To test the oil, drop a small amount of batter; it should sizzle and rise to the surface without changing color too quickly.
   • Carefully dip one potato ball into the batter, ensuring it's evenly and completely coated.
   • Gently slide the batter-coated ball into the hot oil. Fry 3-4 badas at a time to avoid overcrowding the pan.
   • Fry for 5-7 minutes, turning them occasionally, until they are an even golden brown and crisp on all sides.
   • Remove the fried badas with a slotted spoon and place them on a plate lined with paper towels to absorb any excess oil.
5. 5

   Serve

   • Serve the Jodhpuri Aloo Bada hot with tamarind chutney, mint-coriander chutney, and traditionally, a side of fried and salted green chilies.