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For cover
1 cup Gram flour /Besan
1/2 cup Baking powder
Salt to taste
1/2 teaspoon Chili powder
1/2 teaspoon Turmeric powder
For masala
4 medium size potatoes
1 onion finely chopped
2 green chillies finely chopped
2 teaspoons Ginger & Garlic paste
Chopped coriander leaves
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder
Salt to taste
Oil for deep frying
INSTRUCTIONS
Boil potatoes, peel skin and mash. Add salt and keep this aside.
Heat oil in a pan and splutter mustard and cumin seeds.
Add chopped onions, chopped green chillies and saute till golden.
Add ginger garlic paste and cook for 1 or 2 minutes.
Add turmeric powder, red chilli powder and mashed potatoes and cook well for 2 minutes.
Add chopped coriander leaves and cook for another minute.
Divide the masala potatoes into equal size balls.
Make a smooth batter with gram flour, baking powder, turmeric powder, red chilli powder and salt.
Heat oil in a deep pan. Dip each ball in batter and deep fry till golden brown and evenly cooked on all sides.
Serve hot with tomato ketchup/tamarind chutney.
Source: https://www.vegfoodrecipes.in/all/recipe/aloo-chop/
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