Aloo bonda is a quick evening snack, that could be prepared in less time if we have boiled potatoes on hand. Aloo is a magic vegetable, loved by all persons irrespective of their age. During rainy days, we can serve this aloo bonda with hot chai to our family. Similar to aloo paratha stuffing, this stuffing is made quickly with slight variation in ingredients.
Preparation time: 10 mins
Cooking time: 20 mins
Serves: 3 - 4 nos
Ingredients:
Boiled potato - 3 nos (smashed)
Onion - 1 no (finely chopped)
Green Chilli - 2 nos (finely chopped)
Coriander leaves - 2 table spoon (finely chopped)
Turmeric powder - 1/4 teaspoon
Lemon juice - 1/2 teaspoon
Salt - to taste
Oil - for frying
For Seasoning:
Mustard seeds - 1 teaspoon
Oil - teaspoon
Hing - 1 pinch
Curry leaves - a sprig
For batter:
Gram flour / Besan flour - 3/4 cup
Rice flour - 1/4 cup
Red Chilli powder - 1 teaspoon
Cooking soda - 1 pinch
Salt - to taste
Water - as needed
Preparation Method:
1. Pressure cook potatoes for 3 whistles. Once pressure subsides, open the lid of cooker and wash the boiled potatoes in cool water. Peel the skin of the potatoes and mash it without lumps when it is in medium hot.
2. Finely chop onion and green chillies.
3. Heat oil in a pan, add mustard seeds, curry leaves and hing. Once mustard seed splutters add onion, green chillies and saute well. Once onion turns translucent add mashed potato, turmeric powder and salt. Mix well and switch off the flame. Finally add coriander leaves and lemon juice.
4. In a seperate bowl mix together gram flour, rice flour, baking soda, red chilli powder and salt.
5. Add water little at a time and mix the batter well to right bajji consistency.
6. Divide the potato mixture equally and make balls out of it.
7. Heat oil in a separate pan, dip potato balls in batter and add it to oil. Add 3-4 balls at a time in batches. Once balls are added to hot oil, reduce the heat and fry it gently until it turns golden brown.
8. Remove bonda from oil and add it to paper towel.
Serve hot aloo bonda with coconut chutney or tomato ketchup.
Cooking time: 20 mins
Serves: 3 - 4 nos
Ingredients:
Boiled potato - 3 nos (smashed)
Onion - 1 no (finely chopped)
Green Chilli - 2 nos (finely chopped)
Coriander leaves - 2 table spoon (finely chopped)
Turmeric powder - 1/4 teaspoon
Lemon juice - 1/2 teaspoon
Salt - to taste
Oil - for frying
For Seasoning:
Mustard seeds - 1 teaspoon
Oil - teaspoon
Hing - 1 pinch
Curry leaves - a sprig
For batter:
Gram flour / Besan flour - 3/4 cup
Rice flour - 1/4 cup
Red Chilli powder - 1 teaspoon
Cooking soda - 1 pinch
Salt - to taste
Water - as needed
Preparation Method:
1. Pressure cook potatoes for 3 whistles. Once pressure subsides, open the lid of cooker and wash the boiled potatoes in cool water. Peel the skin of the potatoes and mash it without lumps when it is in medium hot.
2. Finely chop onion and green chillies.
3. Heat oil in a pan, add mustard seeds, curry leaves and hing. Once mustard seed splutters add onion, green chillies and saute well. Once onion turns translucent add mashed potato, turmeric powder and salt. Mix well and switch off the flame. Finally add coriander leaves and lemon juice.
4. In a seperate bowl mix together gram flour, rice flour, baking soda, red chilli powder and salt.
5. Add water little at a time and mix the batter well to right bajji consistency.
6. Divide the potato mixture equally and make balls out of it.
7. Heat oil in a separate pan, dip potato balls in batter and add it to oil. Add 3-4 balls at a time in batches. Once balls are added to hot oil, reduce the heat and fry it gently until it turns golden brown.
8. Remove bonda from oil and add it to paper towel.
Serve hot aloo bonda with coconut chutney or tomato ketchup.
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