Ingredients
- Ingredients
- 2 ½ to 3 cups (3 medium potatoes) cubed and boiled
- ¼ tsp mustard seeds
- 1 tsp ginger, finely chopped
- 2 green chilies, finely chopped
- A few curry leaves, finely chopped
- 1 small onion, finely chopped
- ¼ turmeric powder
- ⅛ to ¼ tsp chili powder (optional)
- ¼ tsp turmeric powder
- Salt to taste
- Oil for frying
- For batter:
- ½ cup Besan/ gram flour
- ¼ cup rice flour
- ⅛ tsp turmeric powder
- ¼ tsp black pepper powder
- 2 pinch asafoetida
- 1 pinch bicarbonate of soda
- Salt to taste
- Water as required
Aloo Bonda
Method
- To prepare the filling, heat the oil in a pan
- Add mustard seeds and let them splutter
- Add ginger, green chilies, curry leaves, mint and onion
- Sauté until onion turns translucent
- Add turmeric powder and chili powder
- Sauté for few seconds
- Add the boiled potatoes and salt to taste, mix well
- Mash with the back of the spoon
- Allow this to cool for 10 to 15 minutes and then divide it into 12 to 14 equal sized balls
- Keep aside
- For the batter, combine all the ingredients listed under 'for batter' to form a medium thick batter
- Heat oil in a pan
- Dip the potato balls into the batter (make sure the batter is thick enough to coat the potato balls) then deep fry in the hot oil
- Flip the balls once in between for even cooking
- Fry until they turn golden brown on all the sides
- Serve with tomato sauce or chutney
Comments
Aloo or potato bonda are a very famous Indian snack where round balls of mashed and spiced potatoes are dipped in besan batter and deep fried.Besan is a chickpea flour (gluten free) and asafoetida is a spice which has a leek flavour when cooked
Thanks to Ettrick Gardens - potatoes, Janefield Paeonies and Hydroponics mint for providing the ingredients used in the demonstration at the market
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