Aloo Bonda| a Guest Post From Rak’s Kitchen

 

aloo bonda recipe| a guest post from rak’s kitchenjeyashri's kitchenaloo bonda recipe| a guest post from rak’s kitchen

What you will need

Aloo Bonda Recipe    Cooking time : 30 mins Makes 12 bondas   Ingredients Potato 3 Onion 1 Green chilli 2 Ginger, finely chopped 1 tsp Turmeric 1/8 tsp Salt As needed   To Temper Oil 2 tsp Mustard 3/4 tsp Urad dal 1 tsp Curry leaves 1 sprig For the batter Besan flour 1/2 cup Rice flour 1/4 cup Ghee  1 tsp Pepper (black) powder 1/2 tsp Asafoetida 3 pinches Turmeric 2 pinches Cooking soda 1 pinch Salt As needed Method Pressure cook potatoes for 3 whistles, peel off the skin once done and mash it well. Keep aside. In a kadai/ pan, season with mustard urad dal and curry leaves. Add finely chopped ginger, green chilli and onion. Fry till transparent without changing colour. Add turmeric and salt. Add cooked, mashed potatoes and mix well so that the turmeric blends evenly. Stir for 2 minutes an drizzle a tsp of oil. Transfer to a plate and cool down. Make 12 equal sized balls and set aside. In a mixing bow, mix everything under ‘For the batter’ table with little water to make a batter, it should be thick enough to coat the potato balls. Heat oil in a kadai and deep fry the potato balls dipped to coat it well in the besan batter mix. Turn over in a minute to cook evenly on both sides. Cook in medium flame. When its evenly golden fried, drain it over kitchen tissue. Notes The stuffing part can be made to suit your taste buds. You can vary the potato masala by adding mint leaves, red chilli powder etc. ; The batter Should be thick, otherwise, the look of the bonda will not be round and smooth. You can replace pepper powder with red chilli powder as will in the batter. Ghee ads a wonderful flavour along with pepper and adds crispiness too.

   Cooking time : 30 mins Makes 12 bondas

Potato 3

Onion 1

Green chilli 2

Ginger, finely chopped 1 tsp

Turmeric 1/8 tsp

Salt As needed

Oil 2 tsp

Mustard 3/4 tsp

Urad dal 1 tsp

Curry leaves 1 sprig

Besan flour 1/2 cup

Rice flour 1/4 cup

Ghee  1 tsp

Pepper (black) powder 1/2 tsp

Asafoetida 3 pinches

Turmeric 2 pinches

Cooking soda 1 pinch

Salt As needed

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