Aloo Bonda is a typical South Indian snack. It is quite similar to maharashtrian batata vada. The only major difference is that aloo bonda is more spicy than batata vada.
This is a deep fried snack made with spiced mashed potato coated with gram flour batter.
This is a deep fried snack made with spiced mashed potato coated with gram flour batter.
There are some more variations to make bonda such as sweet potato or topica bonda, mutta bonda, vegetable bonda, mysore bonda, bread bonda, onion bonda and sweet one sugiyan made in Kerala.
If you are looking for more snacks then why don't you try out kothimbir vadi recipe.
Serves - 2-3 people
Difficulty - Moderate
Time Available - 30 mins to 1 hour
Ingredients:
Filling
2 big potatoes, boiled and peeled.
1 medium onion, finely chopped.
2 tsp. oil.
1/4 tsp. mustard seeds (rai).
1/4 tsp. cumin seeds (jeera).
1/4 tsp. turmeric powder.
1 tsp. ginger garlic paste.
1/2 tsp. red chilli powder.
1/2 tsp. garam masala powder.
2 green chillies, finely chopped.
Pinch of asafoetida (hing).
1 string of curry leaves, finely chopped (kadi patta).
2 tbsp. of coriander leaves, finely chopped (dhania).
2 tsp. lemon juice.
Salt to taste.
Batter
1/2 cup gram flour (besan).
1 tbsp. rice flour.
1/8 tsp. carom seeds (ajwain).
1/4 tsp. turmeric powder.
1 tsp oil.
1/2 cup water.
Salt to taste.
Pinch of baking soda.
Oil for deep frying.
Method:
Filling:
1) Slightly mash the boiled potatoes with your hand.
2) Heat oil in a pan. Add mustard seeds, when it gets splutter add cumin seed.
3) Add onion and cook till it becomes translucent in colour. Add curry leaves, green chillies, ginger garlic paste and coriander leaves, saute for a few seconds.
4) Add asafetida, turmeric powder, red chilli powder and garam masala powder. Mix it well.
5) Add salt and mashed potato. Add little lemon juice. Mix it well.
6) Let it cool off and make a medium size ball of the potato mixture. Keep asides.
Batter:
7) Combine all the ingredients of the batters in bowl and make a medium consistency of batter.
8) Heat oil for deep frying in a kadai (wok). Dip one potato ball in the batter and make sure that ball gets uniform coating of batter over it.
9) Now slowly drop this coated ball into hot oil. likewise, put 2 to 3 bondas at a time in kadai. Fry them till they becomes golden brown in color.
10) Remove them from kadai and keep on paper towel. It helps to remove excess oil from it.
11) Serve hot aloo bonda with green chutney or tomato ketchup.
Tip:
To make Aloo Bonda more crispy add rice flour along with besan flour.
Filling
2 big potatoes, boiled and peeled.
1 medium onion, finely chopped.
2 tsp. oil.
1/4 tsp. mustard seeds (rai).
1/4 tsp. cumin seeds (jeera).
1/4 tsp. turmeric powder.
1 tsp. ginger garlic paste.
1/2 tsp. red chilli powder.
1/2 tsp. garam masala powder.
2 green chillies, finely chopped.
Pinch of asafoetida (hing).
1 string of curry leaves, finely chopped (kadi patta).
2 tbsp. of coriander leaves, finely chopped (dhania).
2 tsp. lemon juice.
Salt to taste.
Batter
1/2 cup gram flour (besan).
1 tbsp. rice flour.
1/8 tsp. carom seeds (ajwain).
1/4 tsp. turmeric powder.
1 tsp oil.
1/2 cup water.
Salt to taste.
Pinch of baking soda.
Oil for deep frying.
Method:
Filling:
1) Slightly mash the boiled potatoes with your hand.
2) Heat oil in a pan. Add mustard seeds, when it gets splutter add cumin seed.
3) Add onion and cook till it becomes translucent in colour. Add curry leaves, green chillies, ginger garlic paste and coriander leaves, saute for a few seconds.
4) Add asafetida, turmeric powder, red chilli powder and garam masala powder. Mix it well.
5) Add salt and mashed potato. Add little lemon juice. Mix it well.
6) Let it cool off and make a medium size ball of the potato mixture. Keep asides.
Batter:
7) Combine all the ingredients of the batters in bowl and make a medium consistency of batter.
8) Heat oil for deep frying in a kadai (wok). Dip one potato ball in the batter and make sure that ball gets uniform coating of batter over it.
9) Now slowly drop this coated ball into hot oil. likewise, put 2 to 3 bondas at a time in kadai. Fry them till they becomes golden brown in color.
10) Remove them from kadai and keep on paper towel. It helps to remove excess oil from it.
11) Serve hot aloo bonda with green chutney or tomato ketchup.
Tip:
To make Aloo Bonda more crispy add rice flour along with besan flour.
Fantastic and very interesting tasty..Loving it.
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