Aloo Bonda

While trying to stick to  healthy, nutritious evening snacks on a regular basis, there are times when one craves a change, one longs for something hot and spicy. It could be anything at all... samosas, pakoras or these yummy aloo bondas.

This traditional tea time snack and street food of South India is fairly easy to make at home. It will come out perfect the first time you make it and even when you make it after a long gap!! I am saying this from experience :)

In case you have never had aloo bondas before, it is basically mashed potato balls which are dipped in a gram flour batter and deep fried.  I like the bondas to be soft and creamy on the inside and nicely crisp on the outside.  They are best enjoyed hot when they are really crisp but having said that,   they do not spoil fast and can be stored and enjoyed later too.

Ingredients: 

3 potatoes or about 2 cups mashed
1 onion, sliced
1 tbsp ginger, chopped
Few curry leaves
1/4 tsp turmeric powder
1/2 tsp mustard seeds
1/4 tsp urad dal
Salt to taste
1 tbsp oil
Pinch of asafoetida ( hing)
1 green chilly, finely chopped
1/2 tsp lemon juice ( optional)
Coriander leaves

For the batter:

1/2 cup gram flour ( besan)
1 tbsp rice flour
1/4 tsp red chilly powder
Salt to taste
1/4 tsp turmeric powder
Pinch of soda bi carb
Pinch of asafoetida ( hing)
Water as required

Oil to fry

Method:  To make the filling boil and mash potatoes. Slice onions. Chop ginger, green chilly and coriander leaves. Now in a heavy bottom pan heat oil and add mustard seeds, urad dal and curry leaves. Once they start crackling add the sliced onion, ginger and green chilly and fry lightly. Do not brown. Add the asafoetida, salt and turmeric. Immediately afterwards add the mashed potatoes and mix well. Stir for a couple of minutes and close.  Add coriander leaves. Let it cool and then make about 12 balls. Keep aside.

To make the batter mix together gram flour, rice flour, salt, turmeric powder, red chilly powder, asafoetida, soda bi carb and sufficient water. Make sure the batter is neither too thick nor too thin.

                                                                     

Warm plenty of oil in a pan. Pick the prepared potato balls one by one, dip in batter and gently lower into the hot oil. Turn occasionally. Fry till  the balls are golden on all sides.  Remove on absorbent paper. Serve hot with chutney or tomato ketchup.