Tuesday, 2 February 2016

Aloor Chop / Potato Fritters Bengali Style

Aloor Chop / Potato Fritters Bengali Style 
Aloor Chop is a famous street food of Kolkatta. It is found in any Tele Bhaja shop (Shop which sales fried food) in any corner of the street. It is normally had in the evening with garm... garm.. chai ( hot... hot.... tea) and served with Muri (Puffed Rice).

For Stuffing.. 
2 large Potatoes boiled and mashed
1 tsp Green chillies chopped
1/4 tsp Ginger paste 
1 tbsp Bhaja Masala (Roast Cumin seeds, Coriander seeds in equal portion and 1  Red Dry Chilli and ground it) 
2 Pinches of Garam Masala 
Salt to taste
Few Coriander leaves chopped 
Mixed all the above ingredients together properly. Divide the mashed potatoes into equal proportions. Make balls of each portion and flatten it. Keep it aside while the batter is made.

For the Batter and frying 
1 cup Gram flour  (Besan)
2 tbsp Rice flour 
1/4 tsp Chilli powder 
1/2 tsp Turmeric powder 
Salt to taste 
2 Pinch of Soda bicarbonate 
Oil for frying

Take a mixing bowl, add all the above ingredients, except oil. Add water little at a time to make a thick batter. Heat the oil in a wok. Take the potato chop one at a time, dip it into the batter. Add the chop into the hot oil and fry till golden brown in colour. Serve hot with Muri (Puffed Rice)...

Muri (Puffed Rice)
2 cups Puffed Rice
2 tbsp Fried Peanuts or Roasted Peanuts 
2 tbsp Chana chur / Bengali Mix Chewda (Optional)
1 Green Chilli chopped 
1 tbsp Aam Tel Or Mustard oil
Salt to taste 
1/2 tsp Murir Masala

Mix all the above ingredients in a mixing bowl together.

Murir Masala 
1/4 tsp Cumin seeds roasted
1/4 tsp Coriander seeds roasted
1 Red Dry Chilli roasted
2 Pinches of Dry Ginger powder
1 cloves
2 Pepper corn
1small stick Cinnamon 
1/4 tsp Amchoor powder / Dry Mango Powder 
Rock Salt as per taste

Ground all the above ingredients together.

Aam Tel
It is made in summers, the raw mangoes are cut into pieces and sun dried with turmeric and salt. Mustard oil is heated up.... Asafoetida, Panch Phoran,ginger paste and mustard paste is add to the hot oil. Then the mangoes are added and then it is bottled up and keep in the hot sun for a week. It stays for a year.

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