#KC26 Thecha Aaluchap “A fiery street-food fusion that packs a punch! Traditional crispy potato fritters (Aaluchap) stuffed with a bold, coarse Maharashtrian ‘Thecha’ made of green chillies, garlic, crunchy roasted peanuts, sesame, and a tangy hint of tamarind. Deep-fried to perfection and served hot with chutney—it’s the ultimate spicy treat for your tastebuds!”
Make the Thecha: Coarsely crush or pound (kut lein) the green chillies, garlic, roasted peanuts, sesame seeds, and tamarind together using a mortar and pestle or a mixer (do not make a smooth paste; keep it coarse).
Prepare Aalu Masala: In a mixing bowl, take the boiled and mashed potatoes. Add the prepared thecha paste, salt, coriander powder, cumin powder, red chilli powder, and fresh coriander leaves. Mix everything thoroughly.
Shape the Chaps: Divide the potato mixture into equal portions, roll them into smooth balls, and flatten them slightly into patties (chaps).
Make the Batter: In another bowl, mix besan, a pinch of salt, and water gradually to form a smooth, lump-free, thick batter that can coat the back of a spoon.
Fry to Golden Perfection: Heat oil in a deep frying pan. Dip each potato chap into the besan batter, coat it completely, and gently drop it into the hot oil. Fry on medium heat until they turn golden brown and crispy on both sides.
Serve: Drain excess oil and serve your hot, crispy Thecha Aaluchap with your favorite chutney!
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