Lanka Chop(লঙ্কার চপ)

 **Lanka Chop (Bengali Chili Fritters) Recipe**

Lanka Chop is a popular street food from Bengal, made with large green chilies stuffed with a spiced potato filling, dipped in a batter, and deep-fried to crispy perfection. Here's how to make this delicious snack at home.

### Ingredients:

**For the Stuffing:**

- 4-5 large green chilies (banana peppers or any mild large green chilies)

- 3 medium-sized potatoes (boiled and mashed)

- 1 tablespoon ginger-garlic paste

- 1 teaspoon cumin seeds

- 2 green chilies (finely chopped)

- 1 teaspoon turmeric powder

- 1 teaspoon red chili powder

- 1 teaspoon garam masala powder

- 1 tablespoon coriander leaves (chopped)

- Salt to taste

- Oil for sautéing

**For the Batter:**

- 1 cup gram flour (besan)

- ½ teaspoon red chili powder

- ¼ teaspoon turmeric powder

- A pinch of baking soda (optional, for crispiness)

- Salt to taste

- Water (as needed to make the batter)

**For Frying:**

- Oil for deep frying

### Instructions:

#### 1. Prepare the Stuffing:

- **Boil and mash the potatoes**: Boil the potatoes until soft. Mash them and set them aside.

- **Spice the stuffing**: Heat 1 tablespoon of oil in a pan. Add cumin seeds and let them splutter. Then, add ginger-garlic paste and sauté for a minute.

- **Add spices and potatoes**: Add chopped green chilies, turmeric powder, red chili powder, garam masala, and salt. Stir well and sauté for 1-2 minutes. Now, add the mashed potatoes and mix until everything is well combined.

- **Finish the stuffing**: Stir in chopped coriander leaves and cook the mixture for another minute. Remove from heat and let it cool.

#### 2. Prepare the Chilies:

- **Prepare the chilies**: Slit the large green chilies lengthwise without cutting them completely. Carefully remove the seeds, if you prefer a milder taste.

- **Stuff the chilies**: Once the potato mixture has cooled, stuff each chili with the spiced potato filling.

#### 3. Prepare the Batter:

- **Make the batter**: In a bowl, mix gram flour, red chili powder, turmeric powder, baking soda (if using), and salt. Gradually add water to make a smooth and slightly thick batter, ensuring no lumps remain.

#### 4. Fry the Lanka Chop:

- **Heat the oil**: In a deep frying pan, heat enough oil for deep frying over medium heat.

- **Coat the stuffed chilies**: Dip each stuffed chili into the gram flour batter, making sure it’s evenly coated.

- **Deep fry the lanka chop**: Gently slide the batter-coated chilies into the hot oil and fry them until they turn golden brown and crispy. Fry in batches if needed. Remove and drain on paper towels.

#### 5. Serve:

- Serve the hot **Lanka Chops** with ketchup, mustard sauce, or any chutney of your choice. They make a perfect snack with tea!

### Tips:

- If you like spicier chops, keep some of the chili seeds inside or use a hotter variety of green chili.

- Adjust the thickness of the batter to your liking — a slightly thick batter helps create a nice crispy coating.