Utensils Pan Spatula Plate Ingredients Boiled and peeled Potatoes (aloo) - 5 Coriander powder- 1 table spoon Cumin powder- 1 tablespoon Aspherendo ( hing)- a pinch Salt to taste Red chili powder to taste Green Chilies finely chopped- 1 or 2 Fresh Coriander leaves (finely chopped) -1 tablespoon Besan (Gram flour) -1cup Thyme (jwano) seeds- 1/2tsp Oil for deep frying Method I Take besan in a bowl add ½ teaspoon salt, chili powder, hing & thyme seed to it Add water slowly stirring the mixer by hand making a batter (batter should not be too thick or too thin) Keep the batter aside for a while Take the boiled potatoes in another bowl and mash it Add salt, chili powder, Coriander and cumin powder, coriander leaves, and green chilies Mix it well Take small part of the potato mixture and make a ball shape then flat it by fingers Heat oil in a pan; see the oil gets really hot Dip each ball in the batter and drop into the oil and deep fry them in the oil till they become golden brown Serve hot with any type of paste achar or tomato sauce Method II Take the boiled potatoes peel it and cut it into thin round slices Mix all the spices and besan in a bowl and add water to make thick batter Take about 4 slices of potatoes arrange it like a stair/stack one on other and dip in the batter Heat oil in a pan; see the oil gets really hot Dip each stack of potatoes in the batter and drop it into oil and deep fry in the oil till they become golden brown Your potato chop is ready to serve. |
Recipe > Khaja Snacks >