By Ujjainee Roy
June 22, 2024
Monsoon is almost here and it's time to sort the recipes for some the crispiest munchies. One of the most delicious rainy day snack is a Bengali-style veggie chop which has a hearty filling and a crispy, savoury crust. it doesn't just pair well with murmura and tea but can also be made at home easily.
– 4 medium-sized potatoes – 1 medium onion – 2 green chilies – 1 teaspoon ginger paste – 1 teaspoon garlic paste – 1/2 teaspoon turmeric – 1 teaspoon cumin powder – Salt to taste – Fresh coriander leaves – 1 cup gram flour (besan) – 1/2 teaspoon red chili powder – 1/2 teaspoon baking soda
Heat 1 tablespoon of oil in a pan over medium heat. Add the chopped onions and sauté until they turn golden brown. Add the ginger paste, garlic paste, and green chilies. Sauté for another minute.
Add turmeric powder, cumin powder, coriander powder, and salt. Add the mashed potatoes and mix thoroughly to combine all the spices with the potatoes. Cook for a few minutes until the mixture is dry and well-blended.
Add garam masala and chopped coriander leaves. Mix well and remove from heat. Allow the mixture to cool. Once cooled, divide it into equal portions and shape them into small, flat patties or balls.
In a bowl, mix gram flour, turmeric powder, red chili powder, baking soda, and salt. Gradually add water to the dry ingredients to make a thick, smooth batter. The batter should be thick enough to coat the back of a spoon.
Heat oil in a deep frying pan or kadai over medium heat. Dip each potato patty/ball into the gram flour batter, ensuring it is well-coated. Carefully drop the coated patties/balls into the hot oil.
Fry in batches until they are golden brown and crispy on all sides. Remove the chops with a slotted spoon and place them on paper towels to drain excess oil. Serve hot with some kasundi!