Aloo Bonda

5 from 1 vote

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An irresistable and all time favorite snack or tiffin to have with evening coffee or tea. It is a deep fried snack made with the spicy potato fillings. An absolute delicious recipe for which coconut chutney is the best side dish...
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Served AsSnacks
CuisineIndian
Servings 5
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Ingredients
  

  • Well boiled potatoes 4
  • Finely chopped onions 5 tb spoons
  • Finely chopped green chillies and ginger 1 tea spoon each
  • Red chilli powder 1 tea spoon Salt to taste
  • Turmeric powder a pinch
  • Oil 3 tea spoons
  • Finely chopped curry leaves and coriander leaves
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Instructions
 

  • How to make the stuffing?
  • Heat a pan with oil. Fry the onions in medium flame for 3 minutes. Add turmeric powder, green chillies and ginger and fry for a minute.
    Aloo Bonda - Plattershare - Recipes, food stories and food lovers
  • Add red chilli powder and salt and stir. Mash the potatoes well without any big lumps and add to the pan. Mix well. Add the leaves. Allow them to cool down. Make them to lemon size balls and keep aside.
    Aloo Bonda - Plattershare - Recipes, food stories and food lovers
  • How to make Aloo Bondas?
  • Take broad bowl with 5 tb spoons of besan flour and 2 tb spoons of raw rice flour. Add salt, a tea spoon of kashmiri chilli powder or normal chilli powder and half tea spoon hing powder. 
  • If you have idli or dosa batter in stock add one ladle . But it is optional. I usually add to get fluffy and crispy bondas. If you don't have add a pinch of baking soda.
    Aloo Bonda - Plattershare - Recipes, food stories and food lovers
  • Add water and make a batter like dosa batter. The batter must be like a thick milk shake consistency.
  • Heat oil for deep frying. Drop the balls one by one into the batter and coat them well with the batter.
    Aloo Bonda - Plattershare - Recipes, food stories and food lovers
  • Drop them into the oil and fry till they become dark red or golden brown. Serve hot with Coconut Coriander Chutney.

Please appreciate the author by voting!

5 from 1 vote
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Subhashni Venkatesh
Subhashni Venkatesh

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