ALOO BONDA
Makes :
12 Bondas
Preparation Time :
Cooking Time :
Preparation Method :
- Pressure cook potatoes for 3 whistles, peel off the skin once done and mash it well. Keep aside.
- In a kadai, season with mustard urad dal and curry leaves. Add finely chopped ginger, green chilli and onion. Fry till transparent without changing colour. Add turmeric and salt.
- Add cooked, mashed potatoes and mix well. Stir for 2 minutes and drizzle a teaspoon of oil.
- Transfer to a plate and cool down. Make 12 equal sized balls and set aside.
- In a mixing bowl, mix everything under For the batter with little water to make a batter, it should be thick enough to coat the potato balls.
- Heat oil in a kadai and deep fry the potato balls dipped to coat it well in the besan batter mix.
- Turn over in a minute to cook evenly on both sides. Cook in medium flame.
- When its evenly golden fried, drain it over kitchen tissue.
INGREDIENTS
- 3 Potatoes
- 1 Onion
- 2 Green chilli
- 1 teaspoon Ginger, finely chopped
- ¼ teaspoon Turmeric
- Salt to taste
- IDHAYAM MANTRA Peanut Oil For Frying
To Temper
- 2 teaspoon IDHAYAM sesame Oil
- ¾ teaspoon Mustard
- 1 teaspoon Urad dal
- 1 sprig Curry leaves
For the batter
- 100 grams Besan flour
- 50 grams Rice flour
- 1 teaspoon Ghee
- ½ teaspoon Pepper (black) powder
- 3 pinches Asafoetida
- 2 pinches Turmeric
- 1 pinch Cooking soda
- Salt to taste
4 comments for “Aloo Bonda”
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