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Recipe
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Recipe Contributed By: Anita Shrivastava , Patna |
Ingredients
Aaloo (potato) - 250 gm
Besan (gram flour) - 100 gm
Ajwain + Mangraila - 1/2 tsp
Salt - 2 tsp
Dhaniya Patta - 1 tbsp (finely chopped)
Chaat Masala - 1/2 tsp
Green Chilli - 1 (finely chopped)
Onion - 2 (finely chopped)
Tomato Sauce - 1 tbsp
Mustard Oil - 300 ml
Haldi Powder - 1/2 tsp
Garam Masala Powder - 1/2 tsp
Kashmiri Mirch - 1/2 tsp
Method of Preparation
1. Boil aaloo, peel and mash.
2. Add 1 tsp salt, dhaniya patta and chaat masala. Mix well.
3. Divide the aaloo mixture in 12 parts.
4. Prepare filling by mixing together onion, tomato sauce, green chilli and 1/2 tsp salt.
5. Put 1 tsp of filling in each part of the aaloo and roll into oval shape chops.
6. Now, mix besan with ajwain-mangraila, salt, haldi, kashmiri mirch and garam masala.
7. Prepare a thick batter with about 1/2 cup water.
8. Heat oil in a kadahi.
9. Dip each chop in the batter and deep fry till turns golden.
10. Serve hot with tomato sauce.
Notes and Tips
