Ashers Aloo Bondas Recipes

ALOO BONDA RECIPE

Steps:

• Steam or boil potatoes without making them mushy. You can boil in a pot or cooker.
• Pour oil to a hot pan. Add dal, mustard and cumin. Fry until the dal turns golden.
• Saute ginger just for 30 secs.
• Next add onions,salt, curry leaves and green chilies. Fry them.
• When the onions turn golden, add the turmeric, garam masala, coriander powder and saunf.
• Add potatoes and mash them a bit without making them mushy.
• Mix well. Sprinkle lemon juice and coriander leaves.
• Cool this and make 6 to 8 balls.
• Add besan, rice flour, salt, chili powder and turmeric to a large mixing bowl.
• Pour enough water little by little and mix it well to make a batter that is neither too thin or nor too thick. The batter must be moderately thick and smooth.
• Beat the batter well.
• Heat oil in a deep fry pan or kadai.
• When the oil is hot enough, do the heat test by dropping a drop of batter. It must raise in the oil slowly and should not sink or turn brown quickly.
• With the help of a tbsp dip each ball in the batter, swipe off the excess and drop in the hot oil.
• Each batch you can fry about 3 to 4 balls depending on the size of your pan and oil used.
• After a minute begin to stir and fry until golden.
• Repeat making all until all the balls are done.
• Drain the golden fried aloo bonda on to a kitchen tissue.
• Serve aloo bonda hot or warm with chai or chutney.

ASHER'S ALOO BONDAS

Steps:

• In a frying pan, heat 2 tablespoons oil, and add your mustard seeds.
• When the mustard seeds begin to sputter, add the cumin seeds, jalapeno, salt, ginger and garlic.
• Fry these ingredients for just a few seconds and then add the onions and turmeric.
• When the onions begin to brown, add your cilantro and lemon juice and then add the potatoes.
• Mix well, being careful not to mash the potatoes anymore, and turn off the heat.
• Allow this mixture to cool completely.
• After the mixture has cooled, begin to shape the mixture into small balls, approximately 1 inch in diameter.
• In a medium sized bowl, make a thick batter with your besan flour, cayenne, baking soda and salt, using enough water to make a thick batter.
• Heat your oil in a deep fryer or something large enough to deep fry in.
• Take a potato ball, coat it in the batter, and then carefully drop it into the heated oil.
• Turn the bonda every four minutes, cooking for approximately 15 minutes (more or less) until golden brown.
• Repeat with the rest of the potato balls, cooking as many as you'd like at a time, without crowding them.
• Serve these with chutney of your choice.