Step-by-Step Instructions

1. 1.Prepare Ginger-Garlic-Chili Paste

   Take 8-9 garlic cloves, 4 green chilies, and a 1/2 inch piece of ginger. Crush them coarsely using a mortar and pestle. Set aside.

2. 2.Prepare Potato Filling Base

   Heat 1 tablespoon of oil in a pan. Add 1 teaspoon of panch phoran and 1/2 teaspoon of mustard seeds. Sauté until they splutter. Then, add the crushed ginger-garlic-chili paste and sauté until aromatic, about 1-2 minutes.

3. 3.Add Spices and Cook

   Add 1/2 teaspoon each of coriander powder, garam masala, red chili powder, and turmeric powder to the pan. Add about 1/4 cup of water to prevent the spices from burning. Cook on low flame, stirring continuously, until the spices are well combined and the oil separates, about 2-3 minutes.

4. 4.Combine with Potatoes

   Add the 6 boiled and coarsely crushed potatoes to the pan. Season with salt to taste. Mash and mix the potatoes thoroughly with the spices using a wooden spatula, ensuring no large lumps remain. Cook for 3-4 minutes.

5. 5.Finish Filling and Cool

   Stir in 2 tablespoons of chopped coriander leaves. Mix well. Transfer the potato filling to a plate and allow it to cool completely. This helps in forming the patties easily.

6. 6.Prepare Gram Flour Batter

   In a bowl, combine 1 cup of gram flour (besan), 1 teaspoon of ginger-garlic-chili paste, salt to taste, 1/4 teaspoon turmeric powder, 1/2 teaspoon red chili powder, 1/2 teaspoon coriander powder, and 1/4 teaspoon garam masala. Gradually add water, mixing continuously with a fork, to form a thick, smooth batter. The consistency should be thick enough to coat the potato patties.

7. 7.Form Aloo Chaap Patties

   Once the potato filling has cooled, take small portions and roll them into balls. Gently flatten each ball into a patty shape. Repeat until all the filling is used.

8. 8.Add Baking Powder to Batter

   Just before frying, add 2 pinches of baking powder to the gram flour batter and mix it in thoroughly for 1-2 minutes. This will make the chaaps crispy.

9. 9.Deep Fry Aloo Chaap

   Heat oil for deep frying in a kadhai or deep pan. Ensure the oil is hot (medium-high flame). Dip each potato patty into the prepared gram flour batter, ensuring it's fully coated. Carefully place the coated patties into the hot oil. Fry in batches, flipping occasionally, until they are golden brown and crispy on all sides, about 3-4 minutes per batch.

10. 10.Fry Green Chilies (Optional)

    If desired, dip 3-4 green chilies in the remaining batter and deep-fry them until crispy. This adds a nice spicy accompaniment to the Aloo Chaap.

11. 11.Serve

    Serve the hot Aloo Chaap immediately with the fried green chilies, tomato ketchup, or your favorite chutney.