Kolkata style Aloor Chop with a twist/ Mashed potato fritters with prawn
Mashed potato fritters in a light gram flour or besan batter with small bits and pieces of prawns as a surprise. It is just too easy to make and is a wonderful accompaniment to tea/ coffee or even evening drinks.
Ingredients
- 400 gms Boiled Potatoes
- 1 no large onion finely chopped
- 1 tsp garlic paste
- 1 1/2 tsp Bhaja Moshla Alternately, you can use roasted cumin powder (see notes)
- 1/2 tsp Turmeric Powder
- 3 nos dry red chilies
- 1 tsp freshly grated ginger
- 150 gms small prawns cut into small pieces
- 1/4 cup besan
- 1/4 tsp baking soda
- 1/4 cup water
- salt as per taste
- oil for deep frying
Instructions
- Add turmeric powder and a bit of salt to the prawns and keep aside.
- Grate the potatoes and keep aside. In a frying pan take 2 tbsp of oil and lightly sautee the prawns and keep aside.
- In the same frying pan, lightly saute the chopped onions and add the grated boiled potatoes. Mix them well and cook for 2 to 3 minutes of high flame and then turn off the heat.
- In a mixing bowl, take the potato mix and add bhaja moshla, salt to taste.
- In the frying pan, once again take 1 tsp of oil and when it becomes hot, add the dry red chilies. Fry them till they are crispy and then take them out. Crush them with a spoon and then sprinkle that in the potato mix. Add grated ginger to the potato mix.
- Now mash everything well and keep aside.
- Make a batter with the besan, garlic paste, baking soda and salt. Add little water and whisk it well. Then add 1 tbsp to 2 tbsp of the potato mash and whisk again. The batter should be smooth and thick. Not too thick, just enough to coat the potatoes. Do not add all the water instantly. The quantity of the water required should be judged by you.
- Add the prawns to the mash and make small balls of lemon size and keep them ready to be fried. Kolkata aloor chop is normally a flattened disc but this is how we make it.
- Now take oil in a kadai and heat it for deep frying.
- Now when the oil is hot, dip the potato rounds into the batter and deep fry them till golden brown. Control the temperature so as to not burn the outer shell.
- Serve it with some green chillies and a cup of tea or coffee.
Notes
- Bhaja moshla is a spice mix that is a pantry staple for Bengalis. You will find the recipe of bhaja moshla in the blog. Link is pasted in the blogpost above.