Aloo bonda is a yummy South-Indian take on the popular delicacy Batata Vada from Maharashtra. It is a crispy snack which is mainly made with potatoes along with various spices and herbs. Both of these food items are distinct from each other, as they have different mashed potato fillings. In a traditional Aloo Bonda recipe, rice flour is added to the mixture with the chickpea flour, unlike the Batata Vada which primarily uses gram flour.
Aloo Bonda is a perfect evening snack which can be put together in a jiffy. In this recipe, you only need mashed potatoes, boiled peas, seasoned chickpea flour and rice flour batter. Then this coated potato patty is supposed to be deep fried to perfection. You can pair this aloo bonda with tomato sauce or any Indian chutney. The sapid flavours in the snack will surely entice you to bits. So, here’s the recipe for lip-smacking aloo bonda for you. Do let us know how you liked it.
Ingredients For Potato Filling:
- 3-4 medium sized boiled potato, peeled and mashed
- 2 small sized onion, finely chopped
- ¼ cup boiled peas
- 1 ½ inch ginger, grated
- 3 green chillies, finely chopped
- 6-8 cashews, halved
- A pinch of asafoetida (hing)
- 1 tsp turmeric powder (haldi)
- ½ tsp garam masala powder
- 1 tsp Kashmiri red chilli powder
- 2 tsp mustard seeds
- 1 tsp cumin seeds (jeera)
- 1 tsp coriander seeds, crushed
- A few curry leaves, roughly chopped
- Salt to taste
- 2 tbsp lemon juice
- 3 tbsp coriander leaves, finely chopped
- 2 tsp oil
Ingredients For Batter:
- 2 cup chickpea (besan)
- ½ cup rice flour
- ½ tsp turmeric powder (haldi)
- ½ tsp Kashmiri red chilli powder
- ½ tsp carom seeds (ajwain)
- ½ tsp baking soda
- Salt to taste
- Water as required
- Oil as required
Preparations:
1. In a skilled heat oil over medium flame and add mustard seeds, cumin seeds, crushed coriander seeds, asafoetida and a few curry leaves. Allow the seeds to splutter.
2. When they begin to splutter, add the halved cashews and roast them to golden colour. Further, add and sauté the onions, grated ginger and chillies.
3. Then add in turmeric powder, garam masala powder, Kashmiri chilli powder and salt, and sauté the mixture well.
4. Now, add the boiled and mashed potato with peas, and combine all of them together well. After that add chopped coriander leaves and lemon juice. Switch off the flame and keep it aside for a while.
5. In a bowl add all the ingredients for besan batter and give it a good mix.
6. Then start making small balls out of the prepared aloo masala and douse it into the besan batter.
7. In a large skillet, heat oil over medium flame, when the oil is hot enough, add the prepared balls carefully and deep fry them until golden-brown.
Your crispy and crunchy Aloo Bonda is ready.