Aloo Bonda is one of the simple and scrumptious evening snack. Its a popular snack in all hotels and even in marriages for an evening snack. It is very simple to make with less effort. There is another variety go Bonda which is also very popular is Mysore Bonda. Mysore Bonda is made with Maida (All purpose flour). But for Aloo Bonda, we use gram flour and rice flour along with indian spices. First of all we need to make Aloo Masala and then prepare batter using gram flour, rice flour and other indian spices. Then coat each potato masala dumplings in batter and deep fry till the bonds is crispy and golden brown. A Best tea-time snack for a nice evening!
 |
| Aloo Bonda | Potato Bonda | Urulaikizhangu Bonda |
| Preparation Time | 15 mins |
| Cooking Time | 30 mins |
| Yield | 15 |
Ingredients:
| Gram Flour | 1 Cup |
| Rice Flour | 1/2 Cup |
| Salt | 1/4 teaspoon |
| Soda Salt | 1/4 teaspoon |
| Hing | 1/4 teaspoon |
| Red Chilli Powder / Chopped Green Chillies | 1 teaspoon |
| Pepper Powder | 1 /2 teaspoon |
| Onion | 1 |
| Green Peas | 1 /4 Cup |
| Potato | 1 /4 kg |
| Chopped Coriander Leaves | 3 teaspoon |
Ingredients for Seasoning:
| Oil | 2 teaspoon |
| Mustard Seeds | 1 teaspoon |
| Cumin Seeds | 1/2 teaspoon |
| Curry Leaves | Few |
| Green Chilli | 1 teaspoon |
 |
| Aloo Bonda | Potato Bonda | Urulaikizhangu Bonda |
Method:
- Wash Boil the potatoes and peel the skin and smash it nicely and keep it aside.
- Heat oil in a pan, add mustard seeds when the oil is hot. When the mustard seeds starts to sputter, add urid dal and fry till it turns golden brown color. Add curry leaves and chopped green chilli and fry for 30 seconds
- Add chopped onions and a pinch of salt and saute it till they become transparent. Then add peas and smashed potatoes. Add necessary salt and mix well
- Add the chopped coriander leaves and mix well. The stuffing is ready
- Allow the stuffing to cool off and then make medium sized balls
- Now we need to prepare the bonda batter. Take a bowl, add gram flour, rice flour, salt, hing, pepper powder, red chilli powder, soda salt and mix well. The soda salt will make the bonda fluffy
- Add water little by little and make it like a dosa batter consistency
- Heat oil in a pan. Gently drop the rolled potato stuffing and coat it nicely in the bonda batter
- Drop the coated bonda gently into the oil and keep the flame in medium and allow the bondas to fry completely and evenly all all sides
- Once they turn golden brown color and becomes crispy and also the bubbles in the oils disappear, then remove the bondas from oil and place it in a paper towel to drain the excess oil
- The yummy, mouth-watering Aloo Bonda is ready to serve hot with any chutneys.
 |
| Aloo Bonda | Potato Bonda | Urulaikizhangu Bonda |