Try this delicious recipe paired with a coconut chutney and you’ll be on a fluffy cloud that rival this delicious tiffin. Commonly enjoyed as an irresistible and all time favorite snack to have with evening coffee or tea. Aloo Bonda is a deep fried snack made with spicy potato fillings.
Ingredients for stuffing:
Well boiled potatoes 4
Finely chopped onions 5 tb spoons
Finely chopped green chilies and ginger 1 tea spoon each
Red chili powder 1 tea spoon
Salt to taste
Turmeric powder a pinch
Oil 3 tea spoons
Finely chopped curry leaves and coriander leaves
How to make the stuffing?
Heat a pan with oil. Fry the onions in medium flame for 3 minutes. Add turmeric powder, green chilies and ginger and fry for a minute.
Add red chili powder and salt and stir. Mash the potatoes well without any big lumps and add to the pan.
Mix well. Add the leaves. Allow them to cool down. Make them to lemon size balls and keep aside.
How to do it:
Take broad bowl with 5 tb spoons of besan flour and 2 tb spoons of raw rice flour. Add salt, a tea spoon of kashmiri chilli powder or normal chilli powder and half tea spoon hing powder.
If you have idli or dosa batter in stock add one ladle . But it is optional. I usually add to get fluffy and crispy bondas. If you don’t have add a pinch of baking soda.
Meanwhile heat oil in a wok for deep frying.
Before the oil gets heated, Add water and make a batter like dosa batter. The batter must be like a thick milk shake consistency. Dip the balls in the batter gently and make sure they are coated well with batter on all sides.
Drop the balls one by one into the batter and coat them well with the batter.
Drop them into the oil and fry till they become dark red or golden brown. Serve hot with Coconut Coriander Chutney.