Aloo Bonda Ingredients
Serving Size: 4
Summer is here again so what's special in our kitchen in the evening with your hot or cold beverage SNACKS-hot and spicy. The snack that came on my mind was my MIL's all time favorite Aloo Bonda. Whenever she goes shopping in town she will get numerous packets of hot spicy Aloo Bonda. I was talking with her few days back and mentioned to her that I really missed some of the snacks. After that I got urge to make these Aloo Bonda for the kids that evening. So sit back and enjoy these bonda's at your kitchen one of these days to enjoy your evening tea time.
For making the Aloo balls:
1 cup mashed cooked potatoes
1 onion chopped
1 green chillie minced
1tsp ginger garlic paste
1/2tsp turmeric powder
1/2tsp chillie powder
1/4tsp cumin seeds
1/4tsp mustard seeds
few sprig curry leaves
salt to taste
Coat a wok with couple teaspoons of oil and splutter curry leaves,cumin and mustard seeds followed by green chillies,ginger garlic paste and finally chopped onions with the turmeric,chillie and salt. Once the onions becomes translucent add the mashed potatoes. Saute the potatoes until they are well blended in the masalas. Remove from flame and let the mixture cool off. Take a spoonful of the mixture and rolled into balls and keep aside.
For the batter:
1 cup besen flour
1/4 cup rice flour
1tbsp chillie powder
1/4tsp turmeric powder
1/4tsp baking soda
1/4tsp crushed ajwin seeds
salt and pepper to taste
Preparation Methods:
Mix all the ingredients into a large bowl to bowl and add enough water to get batter in consistency like iddly batter. Heat a cup of vegetable oil in a heavy bottom wok-dip the prepared Aloo ball into the batter and gently drop into the oil and deep free until golden brown. Drain on paper towel and serve hot with coconut chutney.
For making the Aloo balls:1 cup mashed cooked potatoes
1 onion chopped
1 green chillie minced
1tsp ginger garlic paste
1/2tsp turmeric powder
1/2tsp chillie powder
1/4tsp cumin seeds
1/4tsp mustard seeds
few sprig curry leaves
salt to taste
Coat a wok with couple teaspoons of oil and splutter curry leaves,cumin and mustard seeds followed by green chillies,ginger garlic paste and finally chopped onions with the turmeric,chillie and salt. Once the onions becomes translucent add the mashed potatoes. Saute the potatoes until they are well blended in the masalas. Remove from flame and let the mixture cool off. Take a spoonful of the mixture and rolled into balls and keep aside.For the batter:
1 cup besen flour
1/4 cup rice flour
1tbsp chillie powder
1/4tsp turmeric powder
1/4tsp baking soda
1/4tsp crushed ajwin seeds
salt and pepper to taste
Preparation Methods:
Mix all the ingredients into a large bowl to bowl and add enough water to get batter in consistency like iddly batter. Heat a cup of vegetable oil in a heavy bottom wok-dip the prepared Aloo ball into the batter and gently drop into the oil and deep free until golden brown. Drain on paper towel and serve hot with coconut chutney.
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