Take a frying pan and heat it nicely. Put 4 to 5 dry red chilies in it and fry them on a low to medium flame for 1 minute. Now, add 1 tbsp of cumin seeds and 2 tbsp of coriander seeds to it and fry for another minute until they change color. (Pro tip: Do not burn the dry ingredients. Remove them from the hot pan as soon as you notice change in color and smell the nice natural aroma).

Transfer the roasted spices immediately to a mixer grinder. Grind them to a coarse powder when cool. (Pro tip: Do not leave the spices in the pan. Removing them immediately will end the cooking process).

Mash 3 pieces or 500 gm of boiled and peeled potatoes using a vegetable masher. Keep it aside. (Pro tip: If you do not have a vegetable masher at home, you can use your hands or the backside of a stainless-steel glass).

Now, take 1 tbsp of mustard oil in a frying pan. Add 1 tbsp of finely chopped ginger and garlic in the hot oil and fry it for a minute on a medium flame.

Then, add finely chopped pieces of 2 to 3 fresh green chiles and fry them for another minute or so. Now, add ½ tsp of turmeric powder, ½ tsp of dry red chili powder, and 1 tsp of salt, mix them and cook for another 30 seconds.

Add the mashed potatoes to it. Mix nicely.

Now add 1 tbsp of the ground dry spices to it. Mix and cook for another minute or two on a medium to high flame. Remove the pan from the flame when done and keep it aside to cool down completely. (Pro tip: At this point taste the salt, dry spices, and chilies and add more if required).

In the meantime, to make the batter for the aloo chops, take 2 cups or 200 gm of gram flour (besan) in a bowl, ½ tsp of turmeric powder, 1 tsp of dry red chili powder, 1 tsp of salt, and ½ tsp baking soda. First, mix the dry ingredients nicely and then add water gradually as required to make the batter. Keep it aside for 15 to 20 minutes. (Pro tip: The batter should not be too runny or too thick. Check the consistency while adding water).

Now, take a little bit of the potato mixture and press it with your hands to make a small, flat, round piece.

Now, add 1 tbsp of mustard oil to the batter and mix it nicely once again.

Now, take an adequate amount of cooking oil in a frying pan and heat it on a high flame. When it is nicely hot, coat each potato chops with the batter nicely and put it gently in the hot oil to fry slowly on a medium flame. (Pro tip: Do not put to many chops in the pan at a time. Adequate space will allow even cooking and easy flipping).

Flip the chops when one side is done and remove them when they turn to a nice golden-brown color.

Your aloo chops are ready. Serve them with puffed rice (muri) and fresh green chilies.