Aalu bonda with green chutney

Name: Aalu bonda with green chutney
Total time: 1200 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: For the potato stuffing:~; 1 1/4 cup or 3 medium sized potatoes/ aloo (cubed); 1 small onion (chopped or thinly sliced); 1 1/2 tbsp . Oil; 1/8 tsp turmeric/ haldi; 1 sprig curry leaves chopped; 1/4 tsp. mustard seeds; 1/4 tsp. jeera/ cumin; 1/2 tsp. ginger grated; to taste Salt; 2 green chilies (slit or chopped); 1/4 tsp coriander powder; 2 generous pinches of saunf crushed / sompu/ fennel seeds(optional); 1/4 tsp. garam masala (optional); to taste Salt; 1/2 tsp lemon juice optional; as needed coriander leaves optional; For the outer covering:~; 1/2 cup besan / chickpea flour(1 tbsp more if needed); 2-3 tbsp rice flour (1 tbsp more if needed); as needed water; to taste Salt; 2 pinches chilli powder for colour (optional); 1 pinch turmeric for colour; as needed Oil for deep frying

Deepti Panda @cook_12222180

#hmf
#breakfast
#post no 10

Deepti Panda @cook_12222180

#hmf
#breakfast
#post no 10

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Ingredients

20 min

3-4 servings

For the potato stuffing:~
1 1/4 cup or 3 medium sized potatoes/ aloo (cubed)
1small onion (chopped or thinly sliced)
1 1/2 tbsp . Oil
1/8 tspturmeric/ haldi
1 sprigcurry leaves chopped
1/4 tsp.mustard seeds
1/4 tsp.jeera/ cumin
1/2 tsp.ginger grated
to tasteSalt
2green chilies (slit or chopped)
1/4 tspcoriander powder
2generous pinches of saunf crushed / sompu/ fennel seeds(optional)
1/4 tsp.garam masala (optional)
to tasteSalt
1/2 tsplemon juice optional
as neededcoriander leaves optional
For the outer covering:~
1/2 cupbesan / chickpea flour(1 tbsp more if needed)
2-3 tbsprice flour (1 tbsp more if needed)
as neededwater
to tasteSalt
2 pincheschilli powder for colour (optional)
1 pinchturmeric for colour
as neededOil for deep frying

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Steps

20 min

1

Preparation
Steam or boil potatoes without making them mushy.
Add oil to a hot pan and add dal, mustard and cumin. Saute ginger just for 30 secs.
When the dals turn golden, add onions,salt, curry leaves and green chilies. When the onions turn golden, add the spice powders.
Add potatoes and mash them. Mix well. Sprinkle lemon juice and coriander leaves.
Cool this and make 6 to 8 balls.
2

Making bonda batter
Add all the ingredients to a bowl to make the batter. Add enough water and mix it well. Beat the batter well. It must be thick.
3

Making aloo bonda
Heat oil in a deep fry pan or kadai.
When the oil is hot enough, do the heat test by dropping a drop of batter, it must rise in the oil slowly and should not sink or turn brown quickly.
Dip each ball and drop in the hot oil.
Each batch you can fry about 3 to 4 balls depending on the size of your pan and oil used.
After a minute begin to stir and fry until golden.
Repeat making all until all the balls are done.
Drain the golden fried aloo bonda on to a kitchen tissue.
4

Serve hot and yammi aalu bonda with green chutney