1. Begin by washing and boiling the potatoes until they are tender. Once done, peel and mash the potatoes, setting them aside. 
2. Make the bhaja masala or roasted spice powder: Next, dry roast dried red chilies, cumin seeds, and coriander seeds in a pan until they release their fragrant aroma. Allow them to cool, and then grind them into a fine powder using a mixer grinder. It’s very important for that authentic flavor.
3. In a mixing bowl, combine all the batter ingredients listed, except for the water. Crush the carrom seeds with your hands and then add.
4. Thoroughly whisk the mixture.
5. Gradually add water in small increments until you achieve a thick yet pourable batter.
6. It should stick to your finger like this shown below and the excess batter should drip away. Set it aside.
7. Heat 2 tablespoons of mustard oil in a large pan over medium heat.
8. Once hot, add the ginger grated, garlic, and green chilies chopped into the pan, sautéing for about 2 minutes while stirring constantly.
9. Then add a little asofetida or hing powder and mix well. 
10. Now, add chopped onions and sauté them until they become soft and translucent.
11. Sprinkle in turmeric powder, Bengali bhaja masala(roasted spices powder), salt, and garam masala, ensuring everything is well combined.
12. Continue to sauté for 3-4 minutes.
13. Add the previously mashed potatoes and chopped coriander leaves to the pan and thoroughly mix them with the masala.
14. Finally, incorporate the coriander leaves into the mixture.
15. when the potato mixture starts leaving the kadai or pan and no longer sticking means the stuffing is ready. Remove it from the heat and let it cool for 5-10 minutes. Then transfer it to a bowl. 
16. Take a plate and dust it with chickpea flour or besan so that when we keep the potato disc it will not stick to the plate and break while taking out. 
17. After it cools down a bit. Divide the potato stuffing into 8 – 10 equal portions and shape each portion into a flat, round disc.  
18. This is the authentic shape for aloo chops or potato cakes Put all the discs on the dusted plate. 
19. For the Air fryer method: Brush or spray oil on parchment paper on the air fryer basket or tray. 
20. Now dip the potato discs one by one into the batter and take them out with a spoon to drain the excess.   
21. Then place them one by one on the parchment paper. 
22. Now do not overcrowd the basket or tray. Spray or brush a little oil on them to make them extra crispy. Now air fry them for 25 TO 30 minutes at 400 degrees F. 
23. Flip after 25 minutes with the help of a spoon or tong. Then again air fry for ten minutes for extra crispiness. Take out after that and serve hot with delicious classic ketchup.
24. For the Deep Fry Method: Heat oil in a deep frying pan over medium heat. Once hot, dip each round disc into the prepared batter, allowing the excess batter to drain off, and then carefully place it into the hot oil.
25. Fry the aloo chops until the outer coating turns golden brown and crispy. Flip one side when golden and brown. 
26. Flip once one side is done. Mine took 3 minutes on each side to cook.
27. Take out on a tissue paper in a bowl to drain excess oil.
28. Serve these hot aloo chops alongside tea and muri for a delightful treat.

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