stuffing:
1. Peel and mash patato, add salt to it, and keep aside.
2. Heat oil in a pan, add Pancha phutan, curry leaf, and chopped onions one by one, and sauté it on a low to medium flame till onions turn transparent.
3. Then add ginger garlic paste (5 gm), chopped greenchilli.
4. Mix and sauté till the raw aroma of both ginger and garlic goes away.
5. Now add turmeric powder and red chili powder and mix well.
6. Now add carrot, beetroot, and mashed potatoes to it.
7. Mix it in a low flame for 1 to 2 minutes, then add chopped coriander leaves and switch off the flame.
8. Then make small to medium-sized potato balls from them and keep aside.
9. Take ragi flour, gram flour, baking soda, ginger garlic paste (5gm), chili powder, salt, and water in a mixing bowl. .
10. Add water as required and prepare a smooth and thick batter.
11. Heat oil in a pan for deep frying.
12. Dip the potato balls in the batter and coat them well with the batter.
13. Gently place the batter coated potato chop in the hot oil and fry it.
14. When one side is light golden and lightly crisp, turn them over with a spoon and fry the second side.
15. Again, turn them over when the second side is light golden.
16. Remove them, and this way fry the remaining aloo chops.
17. Serve Ragi aloo chop with any chutney or sauce.
Special Programme for Promotion of Millets in Odisha
Directorate of Agriculture and Food Production, Dept. of A&FE, Govt. of Odisha
