Aloo Bonda
(Batata Vada)
A deliciously tasting snack, Bonda is a deep fried indulgence which can be both sweet and spicy. In Telugu, it's a Bonda, and Maharashtrian, a Vada; spiced mashed potatoes are dipped in chickpea batter, deep fried to a golden shade and savored with mint-coriander chutney or garlic chutney or just plain old Tomato Ketchup. You could serve this as is, or sandwiched into a bun into a Vada Pav. Whatever way you decide to have it, it's sure to tease your palates. It’s needless to say; your husband and kids will love you for welcoming them with hot bondas when they get home from work/school.
Preparation and Cooking time: 45 minutes
Serves: 6-8 persons
Ingredients:
2 large potatoes, boiled, peeled and mashed
¼ tsp cumin seeds
½ tsp mustard seeds
Few curry leaves
1 onion, finely chopped
2 green chilies, finely chopped
½ tsp ginger garlic paste
¼ tsp turmeric powder
1 tbsp lemon juice
Salt to taste
½ tbsp oil
Oil for deep frying
For the batter:
1 cup besan/chickpea flour
2 tbsp rice flour
Salt to taste
½ tsp red chili powder
Pinch of cooking soda
Water as required
Method:
Heat oil in a pan, add the mustard and cumin seeds and let them splutter. Add green chilies, curry leaves and ginger-garlic paste and sauté for a minute. Immediately add the onions and sauté for 2-3 minutes. Now add salt, turmeric and mix. Add the potatoes and combine and cook for a minute. Add lemon juice and turn off heat. Let the mixture cool. Make small ping-pong size balls and keep aside.
Place a heavy bottomed vessel on the stove, add enough oil for deep-frying and allow it to heat on low flame. While the oil is heating prepare the batter.
Serves: 6-8 persons
Ingredients:
2 large potatoes, boiled, peeled and mashed
¼ tsp cumin seeds
½ tsp mustard seeds
Few curry leaves
1 onion, finely chopped
2 green chilies, finely chopped
½ tsp ginger garlic paste
¼ tsp turmeric powder
1 tbsp lemon juice
Salt to taste
½ tbsp oil
Oil for deep frying
For the batter:
1 cup besan/chickpea flour
2 tbsp rice flour
Salt to taste
½ tsp red chili powder
Pinch of cooking soda
Water as required
Method:
Heat oil in a pan, add the mustard and cumin seeds and let them splutter. Add green chilies, curry leaves and ginger-garlic paste and sauté for a minute. Immediately add the onions and sauté for 2-3 minutes. Now add salt, turmeric and mix. Add the potatoes and combine and cook for a minute. Add lemon juice and turn off heat. Let the mixture cool. Make small ping-pong size balls and keep aside.
Place a heavy bottomed vessel on the stove, add enough oil for deep-frying and allow it to heat on low flame. While the oil is heating prepare the batter.
In a mixing bowl, add the ingredients required for making the batter. Slowly add water and make a slightly thick, flowing batter. Dip the potato ball in the batter and coat it well and place in the hot oil. Cook on medium high flame till golden brown. Remove onto a paper towel. Serve hot with chutney or tomato sauce.
