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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 tsp
Green Chilli - 1 (finely chopped)
Onion - 1 (finely chopped)
Mustard Oil - 300 ml
Haldi Powder - 1 tsp
Garam Masala Powder - 1 tsp
Kashmiri Mirch - 1/2 tsp
Cauliflower - 50 gm (finely chopped)
Green Peas(matar) - 150 gm
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. Heat 2 tbsp oil in a kedahi.
5. Add cauliflower, onion, dhaniya patta and matar (peas). Fry till turns pink.
6. Add 1/2 tsp haldi, 1 tsp salt, 1/2 tsp garam masala and 1/2 tsp chaat masala.
7. Fry a little, remove from fire and keep aside.
8. Fill 1 tsp of this vegetable mixture in each part of mashed aaloo.
9. Roll into round shape chops.
10. Now, mix besan with ajwain-mangraila, salt, haldi, kashmiri mirch and garam masala.
11. Prepare a thick batter with about 1/2 cup water.
12. Heat oil in a kedahi.
13. Dip each chop in the batter and deep fry till turns golden.
14. Serve hot with tomato sauce.
Notes and Tips
