Potato Bonda Recipe (2 Ways) | Aloo Bonda
South Indian aloo bonda recipe, wherein spiced mashed potatoes coated in a thick chickpea flour batter and deep-fried until golden.
Aloo bonda, Bonda, Potato bonda
INGREDIENTS ( 1 CUP = 250 ML )
For Potato Filling
boiled, peeled, & mashed
green chili, finely chopped
medium onion, finely chopped
sprig of curry leaves
red chili powder
garam masala powder
salt as required
amchur/dry mango powder
fresh cilantro/coriander leaves, finely chopped
For Besan Batter
chickpea flour/gram flour/besan
salt as required
Preparing the Stuffing
Heat oil in a pan. Once the oil turns hot, add mustard seeds, chopped green chilies, and asafoetida/hing.
Allow the mustard seeds splutter. Now add chopped onion, grated ginger, and curry leaves. Saute for 1-2 minutes until the onions turn slightly soft.
Add turmeric, red chili powder, and garam masala powder. Saute slightly.
Now add mashed potato and salt. Saute well until everything is combined.
Further, add amchur powder and chopped coriander. Saute to mix well.
Turn off the flame and transfer the mixture to a bowl and allow to cool down completely.
Once done, divide the mixture, make equal medium-sized balls, and set aside.
Preparing Besan Batter
Take besan/gram flour in a bowl and add salt, turmeric, and ajwain. Mix well.
Add water little by little at a time and whisk to make a thick, smooth lump-free batter. The batter should be a thick, and smooth consistency.
Further, add baking soda and a tsp of cooking oil. Mix well forming a smooth batter.
Frying the Aloo Bonda
Heat sufficient oil in a Kadai. Once the oil turns hot, reduce the flame to medium.
Take an aloo mixture ball and dip in besan batter coating uniformly.
Carefully drop the batter coated ball into the hot oil. You can drop 1-2 more if like. Stir occasionally, until golden and crisp.
Drain off the bondas over the absorbent paper to get rid of excess oil.
Potato bondas are ready to serve. Serve hot with green chutney, tamarind chutney or ketchup.
Making Non-Deep Fried Aloo Bonda
Heat an appam / paniyaram pan. Add ½ tsp of oil in each cavity.
Dip aloo balls in batter, coat uniformly, and place in the cavities.
Pan fry over medium flame until browned and crisp. Turn sides in between and if required add a few drops of oil.
Once done, serve hot with your choice of chutney.
The consistency of the batter should be thick and smooth.
Amchur powder/dry mango powder can be replaced with freshly squeezed lime juice.
Carom seeds/ajwain and asafoetida/hing add flavor and help to boost digestion. However, these two can be skipped, if not available.
Use a pan or skillet, if appe pan is not available with you. Even t
hese can be air fried or baked.
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