Made with AI
Classic Aloo Bonda
Ingredients
- potatoes500 g
- onion1 medium (about 110g)
- green chilies2 pieces (about 12g)
- ginger10 g
- chopped coriander2 tbsp (about 8g)
- mustard seeds1 tsp (about 2g)
- cumin seeds1 tsp (about 2g)
- turmeric powder1 tsp (about 2g)
- red chili powder1 tsp (about 2g)
- chickpea flour (besan)100 g
- baking powder1 tsp (about 5g)
- water150 ml
- lemon juice2 tbsp (about 30ml)
- vegetable oil (for tempering)2 tbsp (about 30ml)
- vegetable oil (for shallow frying)20 ml
Instructions
- 1
Boil the potatoes until tender. Peel and mash them in a large bowl.
- 2
Heat 2 tbsp vegetable oil in a pan. Add mustard seeds and cumin seeds; let them splutter.
- 3
Add finely chopped onion, green chilies, and grated ginger. Sauté until onions turn translucent.
- 4
Add turmeric powder, red chili powder, and salt to taste. Mix well.
- 5
Add the mashed potatoes to the pan. Stir in chopped coriander and lemon juice. Mix thoroughly and cook for 2-3 minutes. Remove from heat and let the mixture cool.
- 6
Once cooled, divide the potato mixture into small balls (about golf ball size).
- 7
In a separate bowl, combine chickpea flour, baking powder, a pinch of salt, and enough water (about 150ml) to make a smooth, thick batter.
- 8
Heat 20ml vegetable oil in a deep pan for shallow frying.
- 9
Dip each potato ball into the chickpea flour batter, ensuring it is well coated.
- 10
Carefully place the coated balls into the hot oil and fry until golden and crisp on all sides, turning occasionally.
- 11
Remove the Aloo Bondas and drain on paper towels.
- 12
Serve hot with chutney or sauce of your choice.
