Aloo Bonda takes me back to my college days. The evenings spent with friends in the cafeteria munching on pakodas, bondas etc. At home, my mother used to make it too...After coming to UK, whenever we crave for these snacks the only option is to make it by myself. Anyways, here is the recipe for a perfect snack with hot tea/coffee.
My little girl Nikki also contributed to this photo by squeezing the ketchup :-)
Potatoes - 4
Onion - 1 finely chopped
Finely chopped Ginger - 1 tsp
Finely chopped Green chillies - 2 or 3
Jeera/cumin seeds - 1/2 tsp
Chopped coriander/curry leaves
For the batter
Besan/Gram flour - 1.5 cups
Chilly powder - 1 tsp (adjust)
Asafoetida powder - a pinch
1. Cook the whole potatoes(with the peel) in a pressure cooker.
2. Peel the potatoes and lightly mash and keep aside. Dont mash it too much as it becomes difficult to shape it.
3. Heat 1 tbsp of oil in a pan and splutter cumin seeds. Add the onion,ginger and green chillies and saute till onions are soft.
4. Add salt and chopped coriander/curry leaves. Add this mix to the mashed potato and combine well.
5. Shape the potato mix into lemon sized balls and keep it aside.
6. Make a thick batter with besan/gram flour, salt, chilly powder, asafoetida and water .
7. Heat oil in a pan for deep frying. Dip each potato ball in the batter and coat it well.
8. Gently drop it into the oil, one by one. Keep turning them so that all sides are cooked well.
9. When the bondas are golden brown, drain to tissue paper.
Sending this to Potato Mania hosted by Siri