Aloo Bonda

Aloo Bonda is a popular Indian snack made with spiced mashed potatoes coated in a chickpea flour batter and deep-fried until golden and crispy. Here's a simple recipe for making Aloo Bonda:

Ingredients:

For the Potato Filling:

• 3 large potatoes, boiled, peeled, and mashed
• 1 large onion, finely chopped
• 2 green chilies, finely chopped
• 1 teaspoon ginger, grated
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• A pinch of asafoetida (hing)
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves, chopped
• 1 tablespoon oil

For the Batter:

• 1 cup chickpea flour (besan)
• 1/4 cup rice flour (optional, for extra crispiness)
• A pinch of baking soda (optional)
• Salt to taste
• 1/2 teaspoon red chili powder
• Water, as needed (to make a smooth batter)

For Frying:

• Oil for deep frying

Instructions:

1. Prepare the Potato Filling:

   • Heat oil in a pan. Add mustard seeds and cumin seeds.
   • Once the seeds splutter, add asafoetida, chopped onions, and green chilies. Sauté until onions become translucent.
   • Add grated ginger and sauté for a minute.
   • Add turmeric powder, red chili powder, and garam masala. Mix well.
   • Add mashed potatoes, salt, and chopped coriander leaves. Combine everything thoroughly. Allow the mixture to cool.

2. Shape the Aloo Bonda:

   • Take small portions of the potato mixture and shape them into round balls or patties. Ensure they are compact and smooth.

3. Prepare the Batter:

   • In a mixing bowl, combine chickpea flour, rice flour (if using), salt, red chili powder, and baking soda.
   • Gradually add water to make a smooth, lump-free batter. The consistency should be thick enough to coat the potato balls.

4. Dip and Coat:

   • Heat oil in a deep frying pan over medium heat.
   • Dip each potato ball into the batter, ensuring it is evenly coated.

5. Deep Fry:

   • Carefully drop the coated potato balls into the hot oil.
   • Fry until they turn golden brown and crispy. Make sure to flip them to ensure even cooking.

6. Drain Excess Oil:

   • Once the Aloo Bondas are golden brown, use a slotted spoon to remove them from the oil. Place them on paper towels to drain any excess oil.

7. Serve:

   • Serve Aloo Bondas hot with mint chutney, tamarind chutney, or your favorite dipping sauce.

Aloo Bonda makes for a delicious and satisfying snack. Enjoy them with a cup of tea or as a side dish with your meals.