ALU CHOP/POTATO CHOP

Happy Independence Day to all Indians and Pakistanis. This is my first Independence Day outside India and I am feeling extremely nostalgic. Sadhin Sangha (a club in my neighbourhood) must be blasting away patriotic songs. The locality must be exuberant with tri-colours flying everywhere. The sky must be covered with kites. I can almost smell the Rajanigandha (Tuberose) adorning the pictures of Netaji and Gandhiji everywhere. The local clubs must have been raising funds for a month now to help the not-so-privileged-ones. Harish Park (another local club) must be giving away free books to disadvantaged children. The Colleges must be organizing blood donation camps. The small tele bhaja (deep fried) shop around the corner of Turf Road must be giving away free alu chops (potato chops).  Everybody must be trying to help, to make a difference, does it matter if only for a day? And here I am doing nothing but celebrating Independence Day making alu chops for friends. Recipe follows...


(Makes 20-25 chops)

Ingredients

• Potatoes: 3 medium, boiled
• Cumin seeds: 2 teaspoons
• Coriander seeds: 1 teaspoon
• Whole dry red chillies: 6
• Chilli powder: 1 teaspoon
• Black salt: 2 teaspoons
• Salt: to taste
• Green chillies: 2 chopped
• Ginger paste: 1teaspoon
• Gram flour: 1 cup
• Carom seeds (Ajwain): 1/2 teaspoon
• Oil: 1 tablespoon, plus extra for deep frying.
• Baking powder: ½ teaspoon

Preparation

Dry roast cumin seeds, coriander seeds and dry red chillies and grind into a powder.

Add ¾ cup of water to the gram flour to make a smooth batter. Season with salt and add baking powder, carom seeds and half teaspoon chilli powder. You can add a pinch of turmeric powder to the batter if you like. Mix very well and set aside for fifteen minutes.

Mash the boiled potatoes.

Method

Heat oil in a pan and add potatoes, the ground spices, ginger, green chillies and chilli powder. Cook till the potatoes form a lump and no longer stick to the bottom of the pan. Season with black salt and extra salt if needed. Turn off heat. Let cool and then divide into twenty to twenty five balls. Flatten with your palms; dip in the batter and deep fry till golden brown. Sprinkle some black salt and serve immediately.