Heat a pan add mustard seeds, curry leaves, onions, green chillies, sauté and add ginger garlic paste, chilli powder, garam masala, coriander, mashed potatoes and mix well.
In a bowl add besan, turmeric powder, 1/4th teaspoon salt, baking soda and chilli powder to it.
Add little water and mix well to make a lump free, smooth batter (neither too thick nor too runny).
Make small balls or tikkis of ready potato mixture.
Dip each tikki in the batter and deep fry at medium flame in hot oil till golden brown
Serve aloo chop hot with green chutney or tamarind chutney
