Aloo Bonda
A crispy deep-fried potato fritter which is a popular street food all over South India. This makes a wonderful evening tea time snack.
Ingredients
- 2 cups potatoes, boiled and mashed
- 1 green chilli, chopped
- 1 teaspoon ginger, grated
- 1 onion, chopped
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- salt to taste
- 2 teaspoon oil
- few curry leaves
- 2 tablespoon coriander leaves, chopped
- 1 tablespoon cashew nuts, chopped
For batter
- 1 1/2 cups gram flour/besan
- 2 tablespoon rice flour
- 1/2 teaspoon salt
- 1 teaspoon carom seeds
- 1/2 teaspoon red chilli powder
- 1/2 cup water
Oil for frying
Instructions
- Heat oil in a pan and add cumin and mustard seeds, asafetida and curry leaves. Stir for a minute and add cashew nuts.
- Add ginger and chopped onions. Saute until onions are slightly brown.
- Add turmeric powder, garam masala, salt, chilli and coriander powder. Stir to combine.
- Now add mashed potatoes and mix well to combine. Cook for a minute and add chopped coriander leaves.
- Make small lemon sized balls from the potato mixture. Keep them aside.
Make Batter
- Mix all ingredients for the batter. Add a little water at a time and make a thick and smooth batter.
Make bonda
- Heat oil in a pan or wok on the medium-high heat.
- Dip the potato balls into the batter one at a time and transfer into the hot oil.
- Deep fry potato bonda few at a time until golden and crispy from both sides.
- Drain the bondas on kitchen paper towel. Serve hot with mint chutney or ketchup.
Notes
Adjust the spices as per your taste and preferences.
Do not add all of the water at once into the batter, add it slowly to make a thick batter.
Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!