Aloo bonda is a famous snack and street food. It is the South Indian version of the batata vada.
Serves: 20 pieces
INGREDIENTS
Potato filling:
· Oil 50 ml
· Mustard seeds 3gms
· Urad dal 20gms
· Channa dal 15gms
· Green chilies 30gms
· Ginger julienne 25gms
· Onion slices 150gms
· Cashew broken 10gms
· Coriander powder 20gms
· Crushed fennel 20gms
· Turmeric powder 10gms
· Curry leaves 20gms
· Boiled potatoes 800gms
· Salt 20gms
Batter:
· Besan 400gms
· Ajwain seeds 20gms
· Red chili powder 40gms
· Rice flour 50gms
· Salt 20gms
METHOD
1. Heat oil in the pan, add mustard seeds and allow it to splatter.
2. Add urad dal and chana dal, cook it till golden brown.
3. Add silted chillies, ginger julienne, and sliced onion and sauté it.
4. Add cashew nut sauté for while till golden in color.
5. Now add turmeric powder, coriander powder and crushed fennel.
6. Now add the boiled potatoes and curry leaves.
7. Season it.
8. Make round dumplings of the potato mixture.
9. Coat with the besan batter and deep fry.
Deep frying:
10. Heat oil in a kadhai.
11. When the oil is hot enough, slowly dip the bondas in the oil.
12. Fry till golden brown and drain the bonda off the excess oil.
13. Serve with chutney and tea.
If you make my Aloo Bonda, don’t forget to tag me on Instagram as @chef_anuraag and use the #tadkadilse hashtag or upload it to my shared gallery on the blog. I love seeing your takes on my recipes!
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