Batata Ambado/Aloo Bonda

May 14, 2018

•

Vanitha Bhat

1,293

Reads

Snacks

Prep Time

0h

30m

Cook Time

0h

30m

Cuisine

Indian • South Indian • Street Food

Yield / Serves

3 Servings

Category

Vegetarian

Simple and easy crispy golden brown potato bondas, perfect served hot with a cup of chai/tea or coffee!!

For the aloo mixture:

4 to 5 medium sized potatoes

2 green chillies/jalapenos

1 inch piece ginger

3 tablespoons chopped coriander leaves

1 teaspoon mustard seeds

Â½ teaspoon urad dal

Â¼ teaspoon turmeric powder

Â¼ teaspoon hing/asafoetida

Juice of half a lemon

1 teaspoon oil

Salt to taste

For the besan batter:

1 cup besan

Â¼ cup rice flour

Â¼ teaspoon turmeric powder

Â½ teaspoon red chilli powder

Â¼ teaspoon hing/asafoetida

Salt to taste

Oil for deep frying

Preparing the potato mixture Boil the potatoes in a pressure cooker or pan till well boiled and cooked. Peel and mash well.

In a small saucepan, heat oil. Add mustard seeds. When it starts to crackle, add the urad dal, hing, finely chopped green chillies and grated ginger. Saute for a few seconds.

Pour the seasoning over the potatoes. Add chopped coriander leaves, turmeric powder,lemon juice and salt to taste; mix well.

Make small medium sized balls out of it and keep on a plate.

Preparing the besan batter In a small mixing bowl, add the besan, rice flour, turmeric powder, hing, red chilli powder and salt to taste.

Add water gradually to make a thick batter which can coat the potato balls.

Making the batata ambado Heat oil for deep frying in a pan or kadai. Once the oil is hot, dip each potato ball into the batter to coat it well and gently lift and drop into the hot oil.

Fry batata ambados in hot oil till golden brown, remove and place on paper towel lined plates to drain the excess oil. Serve hot with coconut chutney, tomato ketchup or coriander chutney with your evening chai/coffee!

The potato stuffing can be varied to suit your taste. You can add vegetables like green peas, carrots, finely chopped beans etc.; just cook them along with the seasonings.
For a different flavor, add sautéed onions along with the other vegetables.
The chickpea batter should be thick enough to coat the potato balls completely. If you find the batter runny, add some chickpea flour and if it is too thick, add some water.