firstly, in a large kadai heat 3 tsp oil and saute ½ onion.
also, add 1 tsp ginger garlic paste and saute until the onions turn golden brown.
now add ¼ tsp turmeric, ½ tsp chilli powder, ¼ tsp coriander powder, ¼ tsp cumin powder and ½ tsp chaat masala. saute on low flame.
further, add 3 boiled and mashed potato and mix well.
take a small ball sized aloo mixture and flatten slightly.
dip in besan batter and coat uniformly.
deep fry in hot oil, stirring occasionally.
once the aloo chop turns golden brown drain off over kitchen paper.
finally, enjoy aloo chop with green chutney.