The Asharh has come overcasting the sky again
The wind comes carrying sweet fragrance of rain
Rain makes everything beautiful isn’t it 😊
And pitter patter of rain will be more enjoyable with this yummy potato fritters.
This time sharing a monsoon special recipe.
One of my favourite amongst all my mom’s recipe.
Potato cutlets or aloor chop. Yes it is called aloor chop in Bengal.
Crisp from outside and soft inside.
It can be made with onion garlic too. But I am sharing my mom’s recipe so I didn’t use onion garlic in it. Her no onion garlic pure veg dishes were yummiest.
This post is going to be a part of #Foodiemonday #bloghop theme is monsoonmadness. Presenting no onion garlic potato fritters for this rainy event 😊
If you like you can add onion garlic in it. Even you can use any spices of your choice. Here is the very simple and easy recipe.
Potatoes – 4 large boiled, peeled and mashed
Salt to taste
Cumin powder – 1 teaspoon
coriander leaves – 2 tablespoon finely chopped
Green chilli – 1-2 finely chopped
grated ginger – 1 teaspoon
Roasted cumin powder or roasted mix spices powder – 1 teaspoon
Amchur or dry mango powder – 1 teaspoon
Peanuts – 2 tablespoon roasted and peeled, optional
For the batter
Besan/chickpea flour – 1 cup
Rice flour – 2 tablespoon
Semolina/suji – 1 tablespoon
Salt – 1 teaspoon
Baking soda – a pinch water – 1 cup
Oil for deep frying
In a bowl mix besan, salt, soda, semolina and rice flour. Add water slowly. Mix well. Make a thick batter and keep aside. You can add red chilli powder and garlic paste too in the batter if you like.
In a large bowl mix all the ingredients with boiled, peeled and mashed potatoes. You can add 1 chopped onion too.
For mixed spices dry roast 2 tablespoon each of cumin and coriander seeds, 3-4 cardamom, 1 small stick cinnamon and 4 cloves. If you like it hot add 1-2 dry red chilli with it. After roasting let the mixture cool and grind them to make powder. Keep in airtight container for later use.
Mix well and make equal size 10-12 balls. Make them round or give any shape of your choice. Heat sufficient oil in a kadahi or woke or deep pan.
Take out 1 tablespoon hot oil and mix in the batter. It will make your fritters more crispy.
Dip the potato balls in the batter and fry till golden brown colour. Remove from oil and place them on a paper towel.
Serve hot with kasundi , mustard sauce, tomato sauce or any chutney.
Enjoy the pitter patter of rain with this hot crispy aloo chop, a cup of coffee or tea and your favourite book. You will find the rain more beautiful 😊