Aloo Bonda

Ingredients:

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

water

Oil for deep frying

Method:

• 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.