Tribal Cuisine: Mandia (Ragi ) Aalluchop

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Prepared By: Sabnam Aferin

Ingredients

  1. Mandia powder- 1 cup
  2. Besan- 1/4th cup (optional)
  3. Boiled potato- 3 nos (medium size)
  4. Salt- as per requirement
  5. Oil- as required
  6. Chopped onions- 1 no
  7. Ginger garlic paste- 2  tsp
  8. Finely chopped green chili- – 2 nos
  9. Turmeric powder- ¼th  tsp
  10. Red chili powder- ¼th  tsp
  11. Cumin powder- ¼th  tsp
  12. Chopped coriander leaves- 2 tsp
  13. Curry leaf- 1 branch
  14. Garam masala- 1tsp
  15. Panchaphutan- ½ tsp
  16. Baking soda- 1 pinch(optional)

Preparation method

  • Peel and mash potato with a fork and keep aside.
  • Now heat 2 tablespoon oil in a pan.
  • Add Panchaphutan, curry leaf, chopped onions one by one, sauté it on a low to medium flame till onions turn transparent.
  • Then add teaspoon ginger garlic paste,  chopped green chili.
  • Mix and sauté till the raw aroma of both ginger and garlic goes away.
  • Now add turmeric powder, red chili powder, and cumin powder. mix it very well.
  • Now add the mashed potatoes into it. mix potatoes very well.
  • Add garam masla  and salt .
  • Mix it in a low flame for 1 to 2 minutes.
  • Add chopped coriander leaves. 
  • Mix very well and switch off the flame.
  • Then make small to medium-sized potato balls from them and keep aside.
  • To make batter take Mandia (Ragi) powder and besan in a mixing bowl.
  • Then add baking soda, ginger garlic paste, chili powder, and salt.
  • Now add water into it.
  • Prepare a smooth and thick batter. add water as required.
  • Heat oil in a Pan for deep frying.
  • Dip the potato balls in the batter and coat it well with the batter. 
  • Now gently place the batter coated potato chop in the hot oil.
  • This way coat more potato balls with the batter and place them in the hot oil.
  • Fry it on medium a flame.
  • When one side is lightly golden and lightly crisp, turn them over with a spoon and fry the second side.
  • Again turn them over when the second side is lightly golden.
  • This way fry turning them as required so that they get evenly crisp.
  • Remove them and this way fry the remaining aloo chops.
  • Serve Mandia aalluchop with any chutney or sauce.
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