Aloo Bonda is an Indian snack where spicy potato filling is wrapped with a crispy chickpea flour covering. This tea time snack is a favourite among people. Here is how to make it.
2cupsBoiled Potatoesrefrigerated for 3-4 hours and peeled
Saltto taste
1teaspoonRed Chilli Powder
1teaspoonDry Mango Powder
1teaspoonAnardana Powder
½teaspoonBlack Pepper Powder
½teaspoonRoasted Cumin Powder
½teaspoonGaram Masala Powder
Oilfor frying
For the batter:
1cupGram Flour
¼cupCorn Starch
1teaspoonAjwain
1teaspoonSalt
½teaspoonTurmeric Powder
1tablespoonVegetable Oil
⅛teaspoonBaking Soda
Instructions
For the filling:
Heat vegetable oil in a pan.
Once the oil is hot, add hing, coriander seeds and cumin seeds and let them crackle for a few seconds.
Add cashew nuts and raisins and fry until they are browned.
Add green chilli, coriander, boiled potatoes, salt, red chilli powder, mango powder, anardana, black pepper powder, garam masala powder, cumin powder and mix everything well.
Cook for 4-5 minutes on medium heat.
Remove the pan from heat and let the filling cool completely.
Make small balls from the filling and keep aside.
For the batter:
Mix all the ingredients in a bowl.
Add water, little by little, and mix to form a flowing batter.
For frying:
Heat oil for frying in a pan.
Dip the filling balls in batter and drop them in hot oil.
Use a fork for dipping.
Fry the bonda on medium high heat until bonda are slightly browned.
Drain them on a plate.
Heat the oil again until hot.
Fry the bonda second time on high heat until they are nicely browned and crisp. Serve hot.
Notes
Make sure that the batter has the right consistency. If batter is too thin, it won't coat the Bonda and if its too thick, it will over powder the masala.Deep fry the Bondas on medium flame. They might get burnt or get brown fast without cooking properly if you fry them on high heat. And they will soak too much oil if fried on low heat.You can also add in a little baking soda in the batter, which makes the Bondas fluffy.