Aloo chops - the Indo-Italian way

Accidentally, I happened to make the most amazing Aloo (potato) chops I had ever eaten. It is Saturday and I wanted to go to eat Aloo Chops (quite a delicacy in East of India, also called Aloo Bonda in other places). So I decided to make these today. I wanted to add a touch of experiment and the outcome was delicious.

I had some Italian seasoning and red chili flakes sachets which were left over from the earlier times I had ordered pizza from Papa John's & Pizza Hut. I used them as well to create the stuffing for the Chops.

Recipe

For Stuffing

Ingredients

3 Big Potatoes

3 Green Chilies

1 table spoon Dry Mint Powder

Salt (as per taste)

3 Red chili flake sachet from Pizza outlet [coz I used them ;)]

3 Italian Seasoning

• Boil the potatoes and peel off the skin.
• Chop green chilies and mash the potatoes. Mix all the ingredients well in a bowl.
• Make small round balls out of the stuffing and keep aside.
• The stuffing is ready.

Cooking method

Ingredients

100 grams Gram Floor (Besan)

50 grams Corn Flour

1 tsp Carom Seeds (Ajwain)

1 tsp Cumin Seeds powder

Salt (to taste)

Water - 1/4th cup

Vegetable Oil - 1 Cup

• Mix gram floor, corn floor, carom seeds, cumin seeds powder and salt in a bowl.
• Add water and make a semi-thick paste but it should be on the watery side.
• Add the balls to the paste and roll them well so that the balls are covered properly.
• Boil the oil in a frying pan(kadai) and keep the gas intensity to medium.
• Now, add the rolls to the frying pan such that only 4-5 rolls are fried at a time and keep the gas intensity to low.
• Keep turning the rolls so that they get cooked in all parts.
• Once the rolls are light brown, take them out of the pan and keep on a newspaper or tissue to get rid of the excess oil.
• Serve hot.