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ALOO BONDA : Indian Food & Cooking Recipes

 

Contributed By: Sadhana Padmanabhan
Member of SeattleIndian.com
View All Recipes By Sadhana Padmanabhan  


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Ingredients

Cooking Instructions



Take apause to savor the crunchy Aloo Bonda: An easy recipe for deep fried balls madeof potato and chickpea flour. This Aloo Bonda is a south Indian version.  ..

Ingredients

For Potato Masala

BigPotatoes                                   4 no.
Finelychopped Green Chilies             3 no.
GratedGinger                                  1 Tbsp.
Crushedfennel seeds                        1Tsp.
Finelychopped curry leaves              1 Tbsp.
Finelychopped coriander leaves        1 Tbsp.
Turmericpowder                             1/8 Tsp.  
Salt                                                 to Taste
For Batter

Gramflour (Besan)                           1 Cup
RiceFlour                                       ¼ cup
Water                                              ¼- ½ cup
Redchili powder                               1 Tsp.
Asafetidapowder                              ¼Tsp.
Turmericpowder                              ¼Tsp.
Salt                                                1/8 Tsp.
Bakingsoda                                     a pinch (Optional)

Other Ingredients

CookingOil                                    forDeep Frying


Method:

Preparing Potato Masala

  • Boilthe potatoes, then peel and mash them when they are still warm.
  • Addsalt, Turmeric powder, Fennel seeds, coriander& curry leaves and greenchilies to the mashed potatoes and mix well.
  • Makesmall to Medium sized balls from this mixture. Keep aside.



For Batter

  • Ina big bowl, add all the Batter ingredients. Add little water bit by bit andmixing with hand make a batter. Neither too thick nor too loose.

For Making Bonda:

  • Heatoil in a kadai. Drop a drop of batter into the oil, if it raises from thesurface immediately, then the oil is ready to fry the bondas. Now reduce theflame to medium
  • Dipeach potato ball in the batter and coat it well with the batter.
  • Carefullydrop the balls into the hot oil and fry the bondas until they turn goldencolor.
  • Drainaloo Bonda on paper towels to remove excess oil.
  • Servehot with Coconut chutney and hot chai or coffee.




Ifyou like this recipe, you might  like myother Bonda Recipes


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  Celebrity Chef: Sadhana Padmanabhan
City: Redmond

Member of SeattleIndian.com
View All Recipes By Sadhana Padmanabhan  

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