Aloo Bonda

             Monsoon has set its foot in the country and most of the places are in floods. Meanwhile, my place has got the perfect weather with just enough rain, moments of warm sunshine and cool breeze. All these making you opt for a warm cup of tea and some evening snacks. Today I am sharing one such evening snack recipe for Aloo bonda.           

              Also try other evening snacks such as  Masala Vada, Rava vada, Tomato soup, Corn fritters, Pyaaz ki pakodi/Onion fritters from My Mom's Kitchen and enjoy the rains!

           Aloo bonda / Potato stuffed dumplings is an appetizing snack that can be served over a cup of tea or coffee or just like that with a chutney or so. The potatoes which are first boiled and mashed are dipped into batter of rice flour and gram flour and fried till golden brown.

                 
                   

         Ingredients:

1. Potatoes - 2 nos.
2. Onion - 1 no.
3. Gram flour/besan - 1cup
4. Rice flour - 2 tbsp
5. Ginger garlic paste - 1/2 tsp
6. Red chili powder - 1/2 tsp
7. Turmeric powder - 1/4 tsp
8. Cumin seeds - 1/4 tsp
9. Mustard seeds - 1/2 tsp
10. Curry leaves - 1 sprig
11. Green chilies - 2 nos.
12. Lemon juice - 1 tbsp
13. Soda bicarb - a pinch
14. Salt - to taste
15. Oil - 1/2 tbsp + more for deep frying
16. Water - as required.

Method:

• In a vessel heat oil and add mustard and cumin seeds. When the seeds crackle add finely chopped green chilies, curry leaves and ginger garlic paste. Saute for a minute.
• Add sliced onion and let them fry till translucent.
• Add salt and turmeric powder mix well to combine.
• Add mashed potatoes, combine well and cook for a minute.
• Add coriander leaves and squeeze in the lemon juice. Stir and switch off the flame. Keep the mixture aside to cool.
• In another bowl take rice flour and gram flour. Add salt as per taste followed by red chili powder, soda bicarb and just enough water to form the batter.

                                          

• When the potato mixture has cooled down slightly make small balls and keep aside.

                                 

• In a heavy bottomed pan add oil for deep frying.
• Dip each potato ball well into the batter and slowly add to the hot oil. 
• Cook on medium to high flame till golden brown on all sides.
• Remove to an absorbent paper. Serve hot.

           
         Serve Aloo bonda with Til ki chutney or a chutney of your choice and enjoy...

        If you have tried any of the recipe from My Mom's Kitchen you can upload the pic of your dish on our facebook page. 

 

Share your thoughts with me in the comments section below.

Happy Cooking!