Aloo Bonda (Fried Potato Balls)
Everytime I think of Aloo Bonda and I will be reminded of my Uncle. My Grandma makes the best aloo bonds's and every time my uncle comes home to India, he would have pre-listed menu which he wants :) Few of it would be Aloo Bonda, Bajji, Rava Dosa and mainly freshly brewed filter coffee as many shots as possible :)
There are many versions of aloo bonda, this is the spicy version like batata vada in maharastra, india
Preparation time: 20 mins
Cooking time : 20 - 30 mins
Serves : about 10 - 12 bondas
FOR THE FILLING
- Potatoes - 10 small
- Onion - optional (finely chop and add to taste)
- salt - to taste
- Red chilli powder - 1/2 tbsp
- cumin seeds - 1/2 tsp
- coriander leaves - finely chopped few strands
- Oil - 1 tbsp
Note: All these spices i added to my taste you can change to your preference.
- Chickpea flour/ Beasan/ Gram Flour - 1 cup
- Rice flour - 2 tbsp
- Red chilli powder - 1 tsp
- Salt - to taste
- Oil - for deep frying
To make the Filling:
In a sauce pan add water and boil potatoes in them until they become tender and skin separates out. Once it is cooked show them in cold water or wait until they come to room temperature and peel the skin off, mash it and keep it ready
To the mashed potatoes add the redchilli powder, coriander leaves and salt and mix well. Make sure there is no water added only moisture from potato should be used for binding.
In a wok add oil heat it to that add cumin seeds and wait for it to splutter. Then add finely chopped onions, ginger and cashew nuts and saute it. once the onion becomes translucent add in the mashed potatoes and mix well and let it come to room temperature
To make the batter:
To make the batter mix gramflour, rice flour , red chilli powder and salt well together and make a lump free batter by slowly adding water to it. The batter should be thick. should stop adding water when you dip a finger inside the batter it should form a thick smooth batter without any lumps around the fingers. Once done keep it aside.
To Make the Bondas:
Heat the oil for deep frying.
Make balls out of the filling prepared.
Dip and roll over each balls inside the prepared batter and carefully drop them in the oil and deep fry them until it turns golden color.
- Try to use new oil, bondas may tend to suck too much oil when using old oil
- after dropping the bondas into the oil keep rotating them so that it will be cooked evenly on all sides
- roll the potato filling in the batter only before frying them.