Aloo Bonda Recipe

Ingredients

• 1 ¼ cup potatoes or aloo (cubed) – 3 medium sized
• 1 small onion (chopped or thinly sliced)
• 1 ½ tbsps Oil
• 1/8 tsp turmeric or haldi
• 1 sprig curry leaves chopped
• ¼ tsp mustard seeds
• ¼ tsp jeera or cumin
• 1 tsp urad dal (skinned black lentils)
• ½ tsp ginger grated
• Salt to taste
• 2 green chilies (slit or chopped)
• ¼ tsp coriander powder
• 2 pinches saunf or sompu or fennel seeds crushed (optional)
• ¼ tsp garam masala (optional)
• Salt to taste
• lemon juice optional
• 2 tbsp coriander leaves optional

Outer covering for aloo bonda

• ½ cup besan or chickpea flour (1 tbsp more if needed)
• 2 to 3 tbsp rice flour (1 tbsp more if needed)
• water as needed
• Salt to taste
• 2 pinches chili powder for color (optional)
• 1 pinch turmeric for color
• Oil for deep frying

Steps

Preparation

1. Steam or boil the potatoes without letting them become mushy; boiling may be done in a pot or cooker.
2. Pour oil into a hot pan, then add dal, mustard, and cumin. Fry until the dal is golden.
3. Give the ginger just 30 secs of sautéing.
4. Put in the onions, salt, curry leaves, and green chilies and fry them.
5. Once the onions are golden, add turmeric, garam masala, coriander powder, and saunf.
6. Put in the potatoes and mash a little, keeping them from becoming mushy.
7. Mix thoroughly, then sprinkle with lemon juice and coriander leaves.
8. Let the mixture cool before shaping into 6 to 8 balls.

Make Bonda Batter

1. Combine besan, rice flour, salt, chili powder, and turmeric in a large mixing bowl.
2. Pour water in little by little, mixing well to form a smooth, moderately thick batter. It must be neither too thin nor too thick.
3. Give the batter a thorough beating.

How to Make Aloo Bonda

1. Use a deep-frying pan or kadai to heat the oil.
2. Once the oil is hot enough, test it by dropping in a drop of batter. The drop must rise slowly in the oil and should not sink or turn brown quickly.
3. Use a tablespoon to dip each ball into the batter, swipe away the excess, and drop it into the hot oil.
4. Depending on your pan size and the oil used, you can fry about 3 to 4 balls per batch.
5. Begin stirring after a minute and fry until golden.
6. Continue the same process until all the balls are done.
7. Leave the golden-fried aloo bonda on kitchen tissue to drain.
8. Offer the aloo bonda hot or warm with chai or chutney.