Family Time calls for the Perfect Evening Snack: Aloo Chop / Baiguni / Egg Devil

Amidst the lockdown phase, we are getting an ample amount of time with our families and friends, for the ones who stay with their families and friends respectively. A hot beverage along with lip-smacking snacks could bring back all the old memories and put a smile on your face and theirs too.

So here are a few easy-to-make evening snacks by Chef Gautam, Executive Chef of Mosaic - Country Inn & Suites by Radisson, Gurgaon that you can munch on while discussing your childhood with your family or the crush that you might have from your school, college or office.

Preparation Time - 30 to 40 mins

Serves - 4 People

Batter for 12 Fritters (approx):

1. Besan (Gram flour) – 200 g
2. Rice Flour – 20 g
3. Salt – To taste
4. Red Chilli Powder – 1 tbsp
5. Turmeric Powder – ½ tbsp
6. Garlic Paste – 2 tbsp
7. Carom Seed (Ajwain) – ½ tsp

Ingredients for Aloo Chop:

1. Boiled Potatoes – 250 g (4 nos)
2. Green Chilli (Chopped) – 2 tbsp
3. Coriander Green (Chopped) - 4 tbsp
4. Ginger Fresh (Chopped) - 2 tbsp
5. Salt – To taste

Ingredients for Egg Devil:

1. Hard-Boiled Eggs – 2

Note: The Aloo (Potato) mixture from the Aloo Chop is to be used here too.

Ingredients for Baiguni:

1. Brinjal / Aubergine (preferably long) – 1
2. Black Salt – To Sprinkle on top of fried fritters

Ingredients for Mint Chutney:

1. Mint Leaves – 30 g
2. Coriander Green (roughly Chopped) – 70g
3. Tomato Large (roughly Chopped) – 1
4. Lemon (Juice) – 1
5. Garlic Peeled – 15 g
6. Green Chilli – 2
7. Salt – To taste
8. Black Salt – same quantity as salt to be sprinkled on top

For Frying

Refined oil – Enough to deep/shallow fry the fritters

Instructions:

To make the batter for fritters:

1. Take all the ingredients mentioned in making batter heading in a bowl and gradually start adding chilled water to it while whisking.
2. When it comes to the texture of thick batter then keep it aside and it would be used during frying time.

Aloo Chop (Ingredients to be used mentioned under Ingredients for Aloo Chop heading)

1. Peel the boiled potato and grate it to the fine texture
2. Add Rest of ingredients and mix well with spoon or hand
3. Shape the mixture like a small burger patty of 2 inch
4. Dip the patty into the batter so it is coated nicely and deep fry in heating oil

Note: Rest of the Aloo chop mixture will be used for Anda Chop

Baiguni (Ingredients to be used mentioned under Ingredients for Baiguni heading)

1. Cut the brinjal in slices (half centimetre thick).
2. Dip the brinjal slice into the batter so it is coated nicely and deep fry in heating oil

Egg Devil (Ingredients to be used mentioned under Ingredients for Egg Devil heading)

1. Peel the hardboiled egg and cut into two pieces.
2. Take the half piece of egg and put the Aloo Chop mixture on the flat side and mould it in a such so it takes the shape of complete Egg
3. Dip its slices into the batter so it is coated nicely and deep fry in heating oil

Mint Chutney (Ingredients to be used mentioned under Ingredients for Mint Chutney heading)

1. Put all the ingredients in the mixer grinder’s jar and add chilled or iced water as per requirement and grind it to a paste.
2. Check the consistency and adjust the seasoning as per taste and serve it with fritters (Aloo Chop / Baiguni / Egg Devil)

Serving:

1. All three to be fried at once so it can be served hot by sprinkling black salt on it with mint/pudina chutney
2. These are mostly consumed as evening snacks in Kolkata & Bihar

Cooking Tips:

1. Rice Flour gives a crispy texture to the fritters
2. We should also always try to use chilled water for the batter and it will yield into better fritters
3. Put droplets of besan batter in heating oil and if it comes back immediately on the surface of heating oil that means the temperature of the oil is ready for frying
4. Adding lemon juice and iced water while grinding helps in retaining the green colour of chutney.