Kerala Aloo Bonda with a twist

Name: Kerala Aloo Bonda with a twist
Total time: 2700 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 1 kg large potatoes pressure cooked for 3-4 whistles; 2 onions finely chopped; 6 green chillies finely chopped; 1 piece ginger finely chopped; 3 tsp Curry leaves finely chopped; to taste Salt; 1/2 tsp turmeric powder; 2 tsp Coriander leaves; 2 tsp mint leaves; 2 tsp oil; 1 tsp chicken masala; 1/2 tsp red chilli powder; as needed Oil for deep frying; 1 cup besan/gram flour; 1/2 tsp hing/asafoetida; 1/2 tsp turmeric powder; 2 tsp red chilli powder; 1/2 tsp carom seeds(ajwain); 1/2 tsp baking soda; 2 tbsp dosa batter; to taste Salt

Viji Nair @cook_25706827

#tech2

My most favourite snack. Easy to make and Iam sure most of you know how to make it...but lets see how I tweak it my way.

#tech2

My most favourite snack. Easy to make and Iam sure most of you know how to make it...but lets see how I tweak it my way.

Viji Nair @cook_25706827

#tech2

My most favourite snack. Easy to make and Iam sure most of you know how to make it...but lets see how I tweak it my way.

#tech2

My most favourite snack. Easy to make and Iam sure most of you know how to make it...but lets see how I tweak it my way.

Saved

Ingredients

45 minutes

3-4 servings

1 kglarge potatoes pressure cooked for 3-4 whistles
2onions finely chopped
6green chillies finely chopped
1 pieceginger finely chopped
3 tspCurry leaves finely chopped
to tasteSalt
1/2 tspturmeric powder
2 tspCoriander leaves
2 tspmint leaves
2 tspoil
1 tspchicken masala
1/2 tspred chilli powder
as neededOil for deep frying
For Batter
1 cupbesan/gram flour
1/2 tsphing/asafoetida
1/2 tspturmeric powder
2 tspred chilli powder
1/2 tspcarom seeds(ajwain)
1/2 tspbaking soda
2 tbspdosa batter
to tasteSalt

Saved

Steps

45 minutes

1

Boil potatoes in pressure cooker for 3 - 4 whistles. Check if they are soft.
2

Cool and peel. Mash well and set aside.
3

Heat 2 tsp oil, fry mustard, urad dal. When dal turns golden add curry leaves, ginger and green chillies and fry for one minute.
4

Add onions and fry till translucent. Add turmeric and salt and mix well. If adding, add red chilli and chicken masala. Fry for a second on low flame and add potatoes mashed and mix well. I make both versions and both are equally good. Add coriander and pudhina leaves.
5

Mix everything well and keep stirring till all water in potatoes and drained and you get a thick mixture. Make sure you do not use too much oil for frying else it will become difficult to shape it.
6

Cool and then form into medium size balls and keep aside.
7

Mix together all the ingredients under "for batter" with required water to form a semi thick batter.
8

Heat oil for frying. Once oil starts smoking pour 2 tsp oil to the batter and mix well. This is a super tip you can use while making any type of pakode or fried items. Doing this ensures that your food does not drink too much oil while frying.
9

Lower the flame to medium, coat the aloo balls in batter one by one and drop in oil. Keep adjusting the flame to ensure you get golden bondas ready.
10

Place on tray with tissue paper. Serve hot with green chutney or ketchup.