Dine with Danika

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Aloo Bonda with coconut pachadi and Indian chai Recipe / Deep Fried Snack With Potato Filling and coocnut chutney and Tea

Cuisine: Indian
Serve as: Starter/Breakfast/Snack

This recipe is also a result of an emotional eating. Recently when things were going downhill a bit, I wanted to reassure myself that there will be an uphill too. I wanted to remind myself about the good times and obviously no good times is complete without food, right? This particular dish brings back many good memories.
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So here you go Aloo Bonda/Potato Bonda. I really enjoyed making as well as eating it and I was having a deep fried snack after a while and I thoroughly enjoyed the each and every bite ;) Honestly, nothing matches the deep fried goodness. So if you are in a mood to indulge, this is a good choice. Crispy from outside and soft on the inside. Hot bondas with coconut chutney and on the side piping hot tea. 😉😉😋

Timings
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes

Quantity: Serves 4

Ingredients

For potato masala:

  • 3 medium sized potato, boiled, peeled and mashed
  • 1 small sized onion, finely chopped
  • 1 green chilli, finely chopped
  • 2 tsp oil
  • 1 tsp mustard seeds / rai
  • ½ tsp jeera / cumin seeds
  • ½ tsp coriander seeds, crushed
  • pinch of hing / asafoetida
  • few curry leaves, chopped
  • 1 inch ginger, finely chopped
  • ½ tsp turmeric / haldi
  • ½ tsp kashmiri red chilli powder / lal mirch powder
  • salt to taste
  • ¼ tsp garam masala powder
  • 2 tbsp coriander leaves, finely chopped
  • 1 tbsp lemon juice

For batter:

  • 1 cup besan / gram flour
  • ¼ cup corn flour
  • ¼ tsp turmeric / haldi
  • salt to taste
  • ¼ tsp kashmiri red chilli powder / lal mirch powder
  • ¼ tsp ajwain / carom seeds
  • water as required
  • 1 tsp oil
  • ¼ tsp baking soda
  • oil for deep frying

Preparation method

  • Firstly, in a large pan heat oil and add mustard seeds, jeera, crushed coriander seeds, hing and few curry leaves. Allow to splutter.
  • Add chopped onions, ginger and chilli and saute them for 3 min.
  • Now add in turmeric, chilli powder, garam masala powder and salt,saute and now add in boiled and mashed potato mix well.
  • Add in coriander leaves and lemon juice. and  cook for 3 min keep it to side.
  • Prepare the besan batter.
  • Noa take lemon size pottao mixture and make a ball and dip into besan batter and deep fry in hot oil.
  • Fry till the bonda turns golden and crisp on medium flame
  • Finally, serve aloo bonda along with coconut chutney or tomato sauce and hot masala chai.