These potato patties are coated in a batter made with chickpea flour (the same batter as for pakoras and similar to the one used to make farinata). The small pieces on the plate are simply fried batter. Serve the chops with puliyinji or sweet mango chutney. The little red chili is a devilishly hot "cayenne" (or so it said on the label at the garden center) from an overwintering plant in the basement.
Fry cumin, mustard, fennel and nigella seeds in vegetable oil til they start to pop then add dried chili flakes, turmeric and onion. Continue cooking til the onion is tender. Add parboiled potatoes and chopped green chillies and coarsely mash the potatoes into the other ingredients with a spatula. Remove from heat, allow to cool. (This next photo was taken from a different batch of aloo chops. Little - if any - turmeric or green chilies were added to this particular batch.)
Form the potato mixture into patties.
Mix besan flour, water and a little salt to form a batter. Coat the patties with the batter.
Fry in hot oil til golden and crispy on both sides.
Place the finished chops on a rack and leave in a warm spot while cooking the rest of the chops. If there is batter left over, pour it into the oil and cook it like mini pancakes.
Serve immediately with chutney (and chole if you have any).
Aloo chops go very well with curried beans. Any beans will do: garbanzo, cranberry, black-eyed peas... on this occasion we used kidney beans.
Sauteed dandelion greens were a wonderful extra touch.