Aloo Chop Christmas Trees

Instructions

1. 1In a large mixing bowl, combine the 2 cups of boiled and mashed potatoes, the 1/2 cup of finely chopped onion, the 1 tablespoon of ginger-garlic paste, the 1/2 teaspoon of turmeric powder, the 1/2 teaspoon of cumin powder, the 1/2 teaspoon of coriander powder, the 1 finely chopped green chili, and the 2 tablespoons of chopped cilantro. Mix all ingredients thoroughly until they are evenly combined.
2. 2Take small portions of the potato mixture and carefully shape each portion into a Christmas tree shape, approximately 5.08-7.62 cm (5-7.5 cm) tall. Place the shaped potato trees on a clean plate.
3. 3In a separate medium-sized bowl, combine the 1/2 cup of Besan (Gram Flour) and the 1/4 cup of Rice Flour. Gradually whisk in 1/2 cup of water until a smooth, lump-free batter is formed that is thick enough to coat the potato trees.
4. 4Carefully dip each shaped potato Christmas tree into the prepared batter, ensuring it is evenly coated on all sides. Allow any excess batter to drip off before placing it aside.
5. 5Pour the 3 cups of oil into a deep frying pan or a heavy-bottomed pot, ensuring the oil is at least 5.08-7.62 cm (5-7.5 cm) deep. Heat the oil over medium heat to 175°C; a small drop of batter should sizzle immediately and float to the surface.
6. 6Carefully place 3-4 coated potato trees into the hot oil, ensuring not to overcrowd the pan, and fry for 3-5 minutes. Turn them occasionally with tongs or a slotted spoon until they are golden brown and crispy on all sides. Using a slotted spoon, remove the fried potato trees and place them on a plate lined with paper towels to drain excess oil; repeat with the remaining potato trees.
7. 7Serve the Aloo Chop Christmas Trees immediately while hot, accompanied by a spicy tomato chutney.

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