Aloo Bonda or Potato Bonda

Aloo Bonda or Potato Bonda recipe - these are basically deep fried snack made with gram flour batter and stuffed with spiced mashed potatoes they are the south indian version of the popular maharashtrian batata vada but it a mysore bonda...And the important in my recipe i use shallots / small onions insead of onions which give awesome taste to the dish...

The different between both these versions, is the spices used in the mashed potato filling. Also in the south indian bonda, in the batter chilli powder is added along with gram flour. Where in the maharashtrian version, chilli powder is usually not added to the batter.Indian regional cuisine is rich with many popular snacks. In north india samosa, Dahi bhalla, Pav bhaji, etc are quite popular. Whereas in south india onion pakoda, medu vada, Mysore bonda, kara paniyaram are very popular....

You can serve aloo bonda with coconut thogayal or tomato Ketch up or Coriander mint chutney. Cup of tea goes well with them. I serve these crispy hot snacks with coconut thogayal....So try this yummy Bonda as a evening snacks and comment me about this...

Preparation time : 10 mins 

Cooking time : 15 mins

Serve - 4 

Cuisine : south Indian

Recipe Type : snacks 

INGREDIENTS : 

FOR THE BATTER :

Gram flour - 1 cup

Chilli powder - 1/2 tspn

Asafoetida / Hing - a pinch

Cumin powder - 1/4 tspn

Salt - as needed

Water - 1/2 cup

FOR FILLING :

Potato - 4 to 5 (boiled and mashed)

Small onion - 20 - 25 (chopped)

Green Chilli - 2 (finely chopped)

Ginger - small piece (finely chopped)

Fennel seeds - 1/2 tspn

Turmeric powder - 1/2 tspn

Salt - as needed

Curry leaves - few

Coriander leaves - a hand full (chopped)

Oil - for frying 

PICTORIAL :

• First boil the potatoes in cooker and then peel and mash them when still warm.
• Heat oil in a pan, add in fennel seeds, ginger chilli and fry it for a min.
• Add chopped shallots, curry leaves and saute till they are translucent and soften.
• Now pour to the mash potato and add in salt, turmeric powder along with chopped coriander leaves.
• Mix the mixture and make medium size balls. Keep aside.
• Now in a mixing bowl add gram flour, chilli powder, asafoetida, cumin powder, salt and mix well.
• Then add in some water and prepare a thick flowing batter and keep aside.
• Heat oil for deep frying in a kadai or pan. Dip each potato ball in the batter and coat it well with the batter.
• Add the batter coated potato balls in the medium heat oil.
• Fry aloo bondas till golden on both sides.
• Drain the bondas on paper towels to remove excess oil. 
• Serve hot and enjoy it with coconut thogayal...

PICTORIAL : 

Take your veggies

Boil and mash potatoes

Add fennel seeds to a pan with a spoon of oil

Add in ginger and chilli 

Then add in curry leaves and shallots

Fry till it translucent or soft

Now pour it to the potatoes

Add some salt

Add some turmeric powder

Chopped some coriander leaves

Mix well

Roll it into a ball

Add some gram flour in a mixing bowl

Some chilli powder

Some salt

Add asafoetida a pinch

Add in cumin powder

Some water

Mix it into a smooth paste

Add the aloo ball into the batter

Coated it well with the batter

Deep frying in a kadai

Fry it till golden

  Serve

Enjoy...