Popular South Indian tea time snack made with spiced mashed potato balls dipped in gram flour batter and deep fried.
Ingredients
For batter:
- 1 cup besan (gram flour)
- ¼ cup rice flour
- ⅓ to ½ cup water or add as required
- ¼ teaspoon turmeric powder
- ½ teaspoon red chili powder
- 1 pinch asafoetida (hing)
- 1 pinch baking soda (optional)
- salt as required
For flling:
- 4 to 5 medium sized potatoes
- 1 medium sized finely chopped onion
- 1 or 2 green chilies, finely chopped
- Few curry leaves
- 2 tablespoon chopped coriander leaves (dhania patta)
- 1 teaspoon ginger-garlic paste (adrak-lahsun paste)
- ½ teaspoon turmeric powder (haldi)
- 1 pinch asafoetida (hing)
- 1 teaspoon mustard seeds (rai)
- 1 or 1.5 teaspoon urad dal
- 2 tablespoon oil
- salt as required
Oil for deep or shallow frying
Method
Boil the potatoes in a pressure cooker, then peel and mash them when still warm.
Heat oil in a frying pan. add the mustard and urad dal, allow the mustard seed to splutter and then add the urad dal and saute
Add the chopped onion and saute till they are translucent and soften, then add the ginger-garlic paste, curry leaves, and green chilies. saute for a minute.
Add the turmeric powder, asafoetida, and the coriander leaves and stir.
Add the potatoes to this mixture or add this sauteed mixture to the potatoes. stir well.
If there is moisture, then you can cook the potato mixture for a few minutes.
Add required salt and mix well.
Check the seasoning and add more salt or red chili powder if required.
Make medium sized balls from this mixture
Prepare batter:
Prepare a thick flowing batter with all the ingredients mentioned above list
Frying aloo bonda:
Heat oil for deep frying in a kadai or pan. Dip each potato ball in the batter and coat it well with the batter.
Add the batter coated potato balls in the medium hot oil.
Fry the aloo bondas till golden on both sides. drain aloo bonda on paper towels to remove excess oil.
Serve aloo bonda hot with coconut chutney or tomato ketchup.
