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Aloo Bonda





Potato-3 nos
Onion-1 nos (finely chopped)
Green Chilli-2 no (finely chopped)
Ginger-1 tsp (finely chopped)
Urad dal-1 tsp
Turmeric Powder-1/8 tsp
Salt to taste
 Lime Juice-2 tbsp (acc to u r taste)

To Temper:-

Oil-2 tsp
Mustard Seeds-3/4 tsp
Cumin seeds-1/2 tsp
Curry leaves- few
Hing- a pinch

For the Batter:-

Besan Flour-1/2 cup
Rice Flour-1/4 cup
Ajwain seeds- 1/2 tsp
Baking soda-1/4 tsp
Red Chilli powder-1/2 tsp
Salt to taste


Pressure cook potatoes for 3 whistles,peel off the skin once done and mash it well.Keep aide.
aloo bonda

In a pan , season with  cumin seeds,mustard seeds,urad dal and curry leaves and hing.Add turmeric powder mix well. then add  finely chopped ginger,green chillies and onions.Fry till transparent without changing color salt.mix well.
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 Add cooked,mashed potatoes and mix well so that the turmeric blends evenly.Stir for 2 minutes and
 lime juice mix well.Transfer to a plate and cool down. Make small sized balls and set aside.
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In a mixing bowl,mix everything "for the batter" table with little water to make a batter,it should be thick enough to coat the potato balls.
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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.
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 Serve with any chutney or any type of sauces, as a tea time snack.




Divya's Recipes   © 2008. Template Recipes by Emporium Digital