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Crispy, golden fritters with a soft, flavorful mashed potato filling. This Assamese specialty, spiced with pungent mustard oil and green chilies, is a perfect tea-time snack.
Prepare the Potato Filling (Aloo Pitika)
Make the Batter
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Crispy, golden fritters with a soft, flavorful mashed potato filling. This Assamese specialty, spiced with pungent mustard oil and green chilies, is a perfect tea-time snack.
This indian recipe takes 35 minutes to prepare and yields 4 servings. At 365.96 calories per serving with 8.6g of protein, it's a beginner-friendly recipe perfect for snack or appetizer.
Fry the Aloo Pitika Bor
Serve
Incorporate 1/4 cup of boiled green peas or finely grated carrots into the potato mixture for added texture and nutrition.
Add 1/4 teaspoon of ajwain (carom seeds) to the besan batter for a distinct flavor and to aid digestion.
Mix in 1 tablespoon of finely chopped mint leaves along with the coriander in the potato filling for a refreshing flavor.
Potatoes are rich in complex carbohydrates, which provide sustained energy to the body, making this a filling and satisfying snack.
The batter is made from Besan (chickpea flour), which is a good source of plant-based protein, essential for muscle repair and growth.
Spices like turmeric contain curcumin, a compound known for its powerful anti-inflammatory and antioxidant properties.
Onions, coriander, and green chilies are packed with vitamins, minerals, and phytonutrients that contribute to overall health and well-being.
One serving of Aloo Pitika Bor (approximately 4 pieces) contains around 390-420 calories. This is an estimate and can vary based on the size of the potatoes and the amount of oil absorbed during frying.
Aloo Pitika Bor is a deep-fried snack, so it should be consumed in moderation. However, it contains beneficial ingredients like potatoes for energy, besan for protein, and spices like turmeric which have anti-inflammatory properties.
Yes, you can. To make them in an air fryer, prepare the patties and batter as directed. Lightly spray the air fryer basket with oil. Dip the patties in the batter, let any excess drip off, place them in the basket in a single layer, and spray the tops with oil. Air fry at 180°C (350°F) for 12-15 minutes, flipping halfway, until golden and crisp. The texture will be less oily and slightly different from the deep-fried version.
The key to a crispy coating is twofold: adding rice flour to the besan batter and ensuring the batter has a thick, coating consistency. Frying in oil that is at the correct medium-hot temperature is also crucial.
Absolutely. You can prepare the Aloo Pitika filling up to a day in advance. Store it in an airtight container in the refrigerator. Form the patties just before you are ready to make the batter and fry.
Raw mustard oil provides a sharp, pungent flavor that is the hallmark of authentic Assamese Aloo Pitika. It adds a unique taste that cannot be replicated with other oils. It is used as a flavoring agent, not for cooking the filling.