Take a pause to savor the crunchy Aloo Bonda: An easy recipe for deep fried balls made of potato and chickpea flour. This Aloo Bonda is a south Indian version. ..
For Potato Masala
Big Potatoes 4 no.
Finely chopped Green Chilies 3 no.
Grated Ginger 1 Tbsp.
Crushed fennel seeds 1 Tsp.
Finely chopped curry leaves 1 Tbsp.
Finely chopped coriander leaves 1 Tbsp.
Turmeric powder 1/8 Tsp.
Salt to Taste
Gram flour (Besan) 1 Cup
Rice Flour ¼ cup
Water ¼ - ½ cup
Red chili powder 1 Tsp.
Asafetida powder ¼ Tsp.
Turmeric powder ¼ Tsp.
Salt 1/8 Tsp.
Baking soda a pinch (Optional)
Cooking Oil for Deep Frying
Preparing Potato Masala
- Boil the potatoes, then peel and mash them when they are still warm.
- Add salt, Turmeric powder, Fennel seeds, coriander& curry leaves and green chilies to the mashed potatoes and mix well.
- Make small to Medium sized balls from this mixture. Keep aside.
- In a big bowl, add all the Batter ingredients. Add little water bit by bit and mixing with hand make a batter. Neither too thick nor too loose.
For Making Bonda:
- Heat oil in a kadai. Drop a drop of batter into the oil, if it raises from the surface immediately, then the oil is ready to fry the bondas. Now reduce the flame to medium
- Dip each potato ball in the batter and coat it well with the batter.
- Carefully drop the balls into the hot oil and fry the bondas until they turn golden color.
- Drain aloo Bonda on paper towels to remove excess oil.
- Serve hot with Coconut chutney and hot chai or coffee.
If you like this recipe, you might like my other Bonda Recipes
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