Sep 2, 2008

Aloo bonda

There is a small tea shop in Gandhi Bazaar area in Bangalore where we used to buy the best bondas in town. Oh as kids even tough we used to gulp so many of them we would never be able to satisfy our hunger. Anybody who was in Gandhi Bazaar for shopping would never forget to buy them & get them home. Be it with tea, coffee, breakfast, lunch or dinner they were always welcome. Oh I miss them so much. I tried making them for the first time here for Gauri pooja. As it was on the festival day, din't use onions.

I'm sending this post to the Party food event.

Ingredients: -
For the stuffing: -
2 big potatoes
1/2 tsp Mustard seeds
1/2 tsp Urad Dal
1 tsp jeera powder
4 green chillies, finely chopped
1/2" ginger, finely chopped
1/2 tsp Turmeric Powder
few curry leaves
2 tsp coriander leaves
1 tsp fresh lemon juice

For the dip: -
3/4 cup Besan flour
1/4 cup Rice flour
1 tsp of red chili powder
a pinch of asafoetida
a pinch of Baking soda
Oil for deep frying

Method: -
1. Pressure cook potatoes with little salt & turmeric. Peel them & mash them evenly.
2. Heat 1 tbsp of oil & add asafoetida, mustard seeds, urad dal, curry leaves, ginger & green chillies.
3. Sauté for a minute or two.
4. Add jeera & turmeric powder. Add mashed potatoes, coriander leaves & lemon juice.
5. Remove from fire.
6. Add salt & mix well. Let the filling cool down completely.
7. Make small lemon sized balls after it cools down.
8. To make the dip, mix besan & rice flour in a mixing bowl.
9. Add chili powder, asafoetida, baking soda & salt.
10. Make the batter by adding enough water.
11. Dip the potato balls one after another in this batter & deep fry them in oil.
12. Golden brown color indicates that the bondas are done.
13. Serve with coconut or mint chutney.

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