Aloo bonda is a tea / coffee time snack and also a very common and yummy evening snack in India. This snack can be easily prepared at home. It is sure a kids favorite as it has potato stuffed inside.
Aloo bonda recipe
Ingredients:
Potato 4
Onion 1
Green chilli 2
Ginger, finely chopped 1 tsp(Optional)
Turmeric 1/8 tsp
Salt As needed
Oil 2 tsp
Mustard 3/4 tsp
Curry leaves 1 sprig
For the batter
Besan flour 1/2 cup
Rice flour 1/4 cup
Turmeric 2 pinches
Jeera 1/4 tsp
Red chillie powder 1/2 tsp
Cooking soda 1 pinch
Salt As needed
The batter Should be thick, otherwise, the look of the bonda will not be round and smooth.
Method:
Pressure cook potatoes, peel off the skin and mash it well. Keep aside. In a pan, season with mustard and curry leaves. Add finely chopped green chillie and onion. Fry till transparent without changing colour. Add turmeric, salt, cooked, mashed potatoes and mix well so that the turmeric blends evenly. Stir for 2 minutes.Let it cool down. Make equal sized balls and set aside.
In a mixing bow, mix besan flour, rice flour, turmeric, cooking soda, red chillie powder, jeera and salt with little water to make a batter, it should be thick enough to coat the potato balls. Heat oil in a pan and deep fry the potato balls dipped to coat it well in the besan batter mix. Turn over in a minute to cook evenly on both sides. Cook in medium flame.
When its evenly golden fried, drain it over kitchen tissue.
Aloo bonda recipe
Potato 4
Onion 1
Green chilli 2
Ginger, finely chopped 1 tsp(Optional)
Turmeric 1/8 tsp
Salt As needed
Oil 2 tsp
Mustard 3/4 tsp
Curry leaves 1 sprig
For the batter
Besan flour 1/2 cup
Rice flour 1/4 cup
Turmeric 2 pinches
Jeera 1/4 tsp
Red chillie powder 1/2 tsp
Cooking soda 1 pinch
Salt As needed
The batter Should be thick, otherwise, the look of the bonda will not be round and smooth.
Method:
Pressure cook potatoes, peel off the skin and mash it well. Keep aside. In a pan, season with mustard and curry leaves. Add finely chopped green chillie and onion. Fry till transparent without changing colour. Add turmeric, salt, cooked, mashed potatoes and mix well so that the turmeric blends evenly. Stir for 2 minutes.Let it cool down. Make equal sized balls and set aside.
In a mixing bow, mix besan flour, rice flour, turmeric, cooking soda, red chillie powder, jeera and salt with little water to make a batter, it should be thick enough to coat the potato balls. Heat oil in a pan and deep fry the potato balls dipped to coat it well in the besan batter mix. Turn over in a minute to cook evenly on both sides. Cook in medium flame.
When its evenly golden fried, drain it over kitchen tissue.
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