Thursday, September 6, 2012

Aloo Bonda


For the filling:
2 medium Potatoes
1 Onion (Finely chopped)
1 tsp Ginger (Finely chopped)
2 Green chillies (Finely chopped)
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
1/4 tsp Turmeric powder
Few pinches of Garam masala
Few stalks of Coriander leaves (Finely chopped)
1 tbsp oil
Salt to taste

For the batter:
1/2 cup Besan Flour
2 tbsp Rice flour
A pinch of Baking soda
A pinch of hing
1/2 tsp Chilli powder
1/4 tsp Turmeric powder
salt to taste
Oil for deep frying

  • Wash the potatoes, cut into big chunks and boil it in salted water till cooked. Cool and peel the skin and smash a bit. Keep aside.
  • Heat oil in a pan and splutter the mustard and cumin seeds.
  • Then add onion, ginger, green chillies and turmeric powder and fry for few mins.
  • Then add the onion and fry till it is well browned.
  • Then add the smashed potatoes and salt. Stir fry for 2 mins.
  • Sprinkle the garam masala and chopped coriander leaves.
  • Stir fry for couple of mins under medium flame till the potatoes are well coated with the masala mixture. Switch off the stove.
  • Cool the filling and roll into small lime size rounds. Keep aside.
  • Now for the outer cover, prepare the batter.
  • In a large bowl, Combine all the ingredients for the batter except oil.
  • Mix well and make sure the consistency of the batter is not too thin or too thick.
  • Heat oil in a deep bottomed pan over medium high heat.
  • Now dip the potato balls in the batter to coat it well and drop them in the hot oil.
  • Turn the bondas around the pan till they are golden brown on both sides. Drain in a kitchen towel.
  • Serve the hot aloo bondas with tomato ketchup or mint chutney.

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