Learn how to make the filling for aloo bonda, a popular South Indian snack and the batter with chickpea flour to deep fry the fritters.
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Appetizer, Snack
Cuisine: Indian, South Indian
Servings: 4people
Author: Famidha Ashraf
INGREDIENTS
For the Aloo Bonda Balls
3medium-sized potatoesboiled, peeled and mashed roughly
2tablespoonscooking oil
1teaspoonmustard seeds
1teaspoonsplit urad dal
1 to 2sprig of curry leaveschopped
2 to 3green chillieschopped finely
1large onionchopped finely (divided)
½inchgingerchopped very finely
2pinchesturmeric powder
1teaspoonlemon juice
¼teaspoonchaat masala
Fresh coriander leaveschopped finely
Salt to taste
For the batter
¾cupbesan gram flouraka gram flour
2tablespoonsrice flour
1pinchasafoetidahing
1pinchturmeric powder
½teaspoonred chilli powder
1pinchbaking soda
Salt to taste
1teaspoonghee
water as required
Oil to deep fry
INSTRUCTIONS
Prepare the Mashed Potato Balls
Boil 3 to 4 potatoes in a pressure cooker for 3 to 4 whistles. Discard the water, peel and mash the potatoes roughly.
Heat oil in a kadai or deep pan and add mustard seeds, urad dal and curry leaves. Let them splutter until urad dal turns golden.
Add ginger, green chillis, and half of the chopped onion with a dash of salt. Saute until onions turn translucent and then add the turmeric powder to the mix and stir for a minute.
Transfer the content to the bowl of mashed potato, add the lemon juice, remaining chopped onions, coriander leaves and more salt if required.
Mix everything thoroughly with your hand or fork. Make equal-sized balls using a tablespoon or two and keep them on a plate.
Prepare the batter
Mix all the batter ingredients in a bowl and add enough water to make a semi-thick consistency. Add water little by little so we can adjust the consistency. If you add a lot of water initially, you may have to add more flour and adjust the spices. We need a consistency where the batter leaves a thick coating on the potato mixture when dipped.
Fry
Heat oil in a kadai on a medium flame.
Dip the aloo balls into the batter bowl using a spoon and ensure to coat it well.
Pick the ball with the spoon and drop it carefully into the hot oil. Don't crowd the kadai.
Deep fry the aloo bondas on medium flame by turning over the balls often so it is cooked evenly and gets crispy outside.
Remove using a slotted spoon once all the bondas turn a deep golden shade.
Place on a kitchen tissue and serve hot with ketchup or any chutney of choice!