Let me think what I miss the most about the monsoon-evenings of my "girlhood"!! "Adda" with friends or my sister and watching a silly romantic movie...watching rain from my window or may be the "rainy day"s of school....or the aroma of the Khicuri-begun bhaja ,that my mom used to cook for dinner during heavily rained monsoon evenings..or may be those "Alur chop" (potato fritters) from our "Parar mor er dokan" ( shop of our street corner).
Could not decide though!! It's a monsoon evening here and thought to make some "alur chop" on the memory of those happy-days!! And trust me it was as good as our "parar dokan". Only difference is, they don't sell it in a chinese-news paper box!! LOL!!
- 2 large potato (washed and boiled)
- 1 medium onion ( finely chopped)
- 2 sprigs coriander leaves (finely chopped)
- 2 fresh chilli (chopped)
- 1/4 cup fried/roasted peanuts
- 1 table spoon ginger-garlic paste
- 2 table spoon "Bhaja moshla"/dry roasted spices powder (it contains whole coriander seed, fennel seed, cumin seed and dry red chilli)
- Salt to taste
- Enough oil to deep fry
- 1 cup gram flour/besan
- 2 table spoon rice flour
- 1/4 spoon baking powder
- 1/4 spoon red chilli powder
- 1/4 spoon ginger paste
- Salt to taste
- Water for mixing
- Heat 1 table spoon oil in a pan and fry chopped onion until it becomes pinkish in color. Add ginger-garlic paste to it and fry until raw smell disappears.
- In a large plate smash boiled potato and add fried onion-ginger-garlic, bhaja moshla,chopped coriander, salt ,chopped chilli and peanuts. Mix well.
- Make small balls from the stuffing and flatten them using your palm.
- Now make the batter. To make the batter combine dry ingredients and mix well. Add water to it and whisk well to make a lump-free smooth batter. Add ginger paste and whisk for few more minutes. Batter should not be either very thick or very runny. So be careful while adding water. Better you add water slowly.
- Heat enough oil for frying fritters.
- Coat the stuffing with the batter and fry on a medium heat until they are crispy and nicely golden in color.
Enjoy your monsoon with a cup of ginger-tea and alur chop or may be with muri (puffed rice) to get a pure "Bong" feeling..:)