Aloo Bonda

INGREDIENTS

00 gms Potatoes, freshly boiled, mashed
2 Tbsp Oil
½ Tsp Mustard seeds
1 tsp Split, husked black (Urad washed) dal
2 pinch Asafoetida
30 gms Onions, chopped
2 Nos Green chillies, chopped
1 tsp Garlic, chopped
½ tsp Ginger, chopped
6-8 curry leaves
1/2 Tsp Turmeric powder
1 Tbsp Coriander, chopped
1 Tbsp Lemon juice
Batter-
1 cup Gram flour
2 Tbsp Rice flour
¼ Tsp Turmeric powder
1 pinch Baking soda
½ Tsp Red chilli powder
As required –water

INSTRUCTIONS

Heat oil in a pan and add mustard seeds, urad dal and asafoetida. When dal turns golden in colour add chopped onions and sauté till onions are translucent. Add ginger and garlic and cook till ginger raw smell is over. Add curry leaves and green chillies and cook for 30 seconds.
Add turmeric, red chilli powder and salt. Stir for a moment and add freshly boiled and mashed potatoes. Mix and cook till extra moisture from potatoes evaporates. Finish with some lemon juice and chopped coriander. Keep aside to cool.
When mixture is cool, make walnut sized balls from it.
Batter-
Make a smooth batter with gram flour, rice flour, turmeric powder, red chilli powder, salt and water.
Heat oil in a wok to medium hot.
Dip each potato ball into gram flour batter and coat completely. Fry these batter coated balls in medium hot oil and fry till golden in colour and crisp. Remove on a paper towel and serve hot with coconut chutney.

Preferred recipes by Chef Rakesh Sethi.

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