Aloo Bonda Spiced Potato Balls Recipes

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ALOO BONDA RECIPE



Aloo Bonda Recipe image

South Indian aloo bonda recipe - Deep fried snack made with spiced potato balls from South Indian cuisine.

Provided by Swasthi

Categories     Snack

Time 40m

Number Of Ingredients 24

1 ¼ cup potatoes (or aloo (cubed) - 3 medium sized )
1 small onion ( (chopped or thinly sliced))
1 ½ tbsps Oil
1/8 tsp turmeric (or haldi)
1 sprig curry leaves (chopped)
¼ tsp mustard (seeds)
¼ tsp jeera (or cumin)
1 tsp urad dal ((skinned black lentils))
½ tsp ginger (grated)
Salt ( to taste)
2 green chilies ((slit or chopped))
¼ tsp coriander powder
2 pinches saunf (or sompu or fennel seeds crushed (optional))
¼ tsp garam masala ( (optional))
Salt ( to taste)
lemon juice ( optional)
2 tbsp coriander leaves ( optional)
½ cup besan (or chickpea flour (1 tbsp more if needed))
2 to 3 tbsp rice flour ((1 tbsp more if needed))
water ( as needed)
Salt ( to taste)
2 pinches chili powder (for color (optional))
1 pinch turmeric ( for color)
Oil ( for deep frying)

Steps:

  • Steam or boil potatoes without making them mushy. You can boil in a pot or cooker.
  • Pour oil to a hot pan. Add dal, mustard and cumin. Fry until the dal turns golden.
  • Saute ginger just for 30 secs.
  • Next add onions,salt, curry leaves and green chilies. Fry them.
  • When the onions turn golden, add the turmeric, garam masala, coriander powder and saunf.
  • Add potatoes and mash them a bit without making them mushy.
  • Mix well. Sprinkle lemon juice and coriander leaves.
  • Cool this and make 6 to 8 balls.
  • Add besan, rice flour, salt, chili powder and turmeric to a large mixing bowl.
  • Pour enough water little by little and mix it well to make a batter that is neither too thin or nor too thick. The batter must be moderately thick and smooth.
  • Beat the batter well.
  • 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 raise in the oil slowly and should not sink or turn brown quickly.
  • With the help of a tbsp dip each ball in the batter, swipe off the excess 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.
  • Serve aloo bonda hot or warm with chai or chutney.

Nutrition Facts : Calories 156 kcal, Carbohydrate 14 g, Protein 3 g, Fat 9 g, Sodium 309 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

ALOO BONDA ( SPICED POTATO BALLS)



Aloo Bonda ( Spiced Potato Balls) image

A traditional indian snack. These can be frozen uncooked, so make in bulk & save till needed. These are deep fryed so you will need extra oil for this.

Provided by Pink Penguin

Categories     Asian

Time 50m

Yield 16 balls

Number Of Ingredients 14

2 large potatoes
1 tablespoon vegetable oil
1 small onion, finely chopped
1 green chili, finely chopped
1/2 teaspoon chili powder
1/2 teaspoon garam masala
1/2 teaspoon turmeric
1 bunch fresh coriander, finely chopped
1/2 lemon, juice of
100 g chickpea flour
1/2 teaspoon turmeric
1/2 teaspoon bicarbonate of soda
1 teaspoon salt
110 ml water

Steps:

  • Peel the potato & chop into chunks. Boil in salted water for 15 minutes until tender,then drain. Pass through a potato ricer or mash. Leave to cool.
  • Heat the oil in a frying pan & fry the onion until soft.Throw in the chilli & spices, then cook for 2 minutes more until aromatic.Add the mashed potato, coriander leaves & stalks, lemon juice & a sprinkling of salt, then mix well & set aside.
  • For the batter, sift the flour, turmeric & bicarbonate of soda into a bowl with the salt & water to make a thick batter.
  • Roll the potato mix into walnut-size balls. Heat the oil in a pan, until a chunk of bread dropped in sizzles & turns golden. Bit the balls in the batter, then fry in batches.

Nutrition Facts : Calories 71.3, Fat 1.4, SaturatedFat 0.2, Sodium 192.8, Carbohydrate 12.6, Fiber 1.9, Sugar 1.4, Protein 2.5

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