Directions

1. Stuffing preparation

2. Rinse and place potatoes in a pressure cooker. Add water as required just about covering potatoes.
3. Pressure cook for 3 to 4 whistles and switch off the flame .
4. When the pressure settles down on its own, remove the lid. Drain all the water.
5. Peel and mash all the potato with a potato masher. Add salt and keep aside.
6. Now heat 30-35 ml oil in a pan or kadhai in a low flame, add panchaphutan and curry leaf.
7. Then add chopped onions and saute on a low to medium flame till onion turn translucent.
8. Then add ginge rgarlic paste ,green chili (finely chopped).mix and sauté till raw aroma of both ginger and garlic goes away.
9. Now add turmeric powder, red chili powder, cumin powder, mix all the ingredients properly.
10. Now add the mashed potatoes and garam masala in the sautéed onion mixture. mix potatoes very well.
11. Add chopped coriander leaves. Mix very well and switch off the flame.
12. Let this potato filling cool down at room temperature. Do check the taste and add more salt or spice powders if required.
13. Then make small to medium sized potato cutlet or patties from them. Keep aside.
14. When the boiled potatoes are cooling, you can make the batter and keep it ready.

15. Batter preparation

16. Take ragi/ mandia flour and sieve it .
17. Take besan in a mixing bowl.add ragi/ mandia flour in to it.
18. Add baking soda and salt (as required). Also add 10 gm ginger garlic paste and little bit of red chili powder .
19. Now add water and whisk to a smooth and thick batter. Do add water as required.
20. Aloo Chop making
21. Heat oil for deep frying in a heavy based kadhai. Add a small spoon of the batter in the oil. If the batter comes up steadily on top of the oil, the oil is ready for frying.
22. Dip the potato cutlet/ ball in the batter and coat it well with the batter.
23. Now gently slid or place the batter coated aloo chops in the hot oil.
24. This way coat more potato cutlet with the batter and place them in the hot oil.(Do not overcrowd the kadhai).
25. Fry the aloo chops on medium flame.
26. When one side is light golden and lightly crisp, then turn them over with a slotted spoon and fry the second side.
27. Again turn them over when the second side is light golden or golden.
28. This way fry turning them as required so that they get evenly golden and crisp.
29. When aloo chops done properly, then remove them with a slotted spoon.
30. This way fry the remaining aloo chops.
31. Serve aloo chop with any chutney and sambar/ ghuguni.