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A popular Kashmiri street food, these are crispy potato fritters coated in a spiced chickpea flour batter. Perfectly crunchy on the outside and soft inside, they're an irresistible snack, especially on a rainy day.
Prepare and Parboil Potatoes
Make the Spiced Batter
Fry the Aloo Monje
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A popular Kashmiri street food, these are crispy potato fritters coated in a spiced chickpea flour batter. Perfectly crunchy on the outside and soft inside, they're an irresistible snack, especially on a rainy day.
This kashmiri recipe takes 35 minutes to prepare and yields 4 servings. At 375.27 calories per serving with 9.52g of protein, it's a beginner-friendly recipe perfect for snack or appetizer.
Drain and Serve Hot
Add 1/4 teaspoon of ajwain (carom seeds) to the batter for a distinct, pungent flavor and to aid digestion.
This versatile batter can be used for other Kashmiri fritters like Nadru Monje (lotus stem), Pyaaz Monje (onion rings), or even paneer slices.
For a lower-oil version, arrange the battered potato slices on a baking sheet lined with parchment paper. Spray with oil and bake in a preheated oven at 200°C (400°F) for 20-25 minutes, or until golden and crisp, flipping halfway through. You can also use an air fryer.
Potatoes are a rich source of complex carbohydrates, which provide a sustained release of energy, making this a filling and energizing snack.
The batter is made from besan (chickpea flour), which is a good source of plant-based protein and dietary fiber, contributing to satiety and digestive health.
Potatoes are an excellent source of potassium, an essential mineral that plays a vital role in regulating fluid balance, muscle contractions, and maintaining healthy blood pressure.
A typical serving of Aloo Monje (about 4-5 fritters) contains approximately 385-420 calories. This is an estimate, as the actual amount can vary based on the size of the potatoes and the amount of oil absorbed during frying.
Aloo Monje is a deep-fried snack, which makes it high in calories and fat. While it's a delicious treat, it should be enjoyed in moderation as part of a balanced diet. The potatoes provide carbohydrates and potassium, and the besan offers some protein and fiber.
Soggy fritters are usually caused by three things: 1) The oil was not hot enough, causing the batter to absorb oil instead of crisping up. 2) The pan was overcrowded, which drastically lowered the oil temperature. 3) The batter was too thin and didn't create a proper coating. Using rice flour is also essential for that extra crunch.
They are best enjoyed fresh and hot. If you need to prepare in advance, you can parboil the potatoes and make the batter ahead of time. Store them separately in the refrigerator. For best results, fry them just before serving. You can also double-fry them: do the first fry ahead of time, and then a quick second fry in hot oil right before serving to make them hot and crispy again.
Traditionally in Kashmir, Aloo Monje is served with Muji Chetin, a spicy and tangy chutney made from radish, yogurt, and green chillies. A walnut chutney is another authentic and delicious pairing. If you don't have these, a simple mint-coriander chutney also complements the flavors well.