Aloo/Potato Bonda

I try to avoid making deep fried goodies often. But we couldn't resist these aloo/potato bondas on a chilly rainy day. We had these beauties along with a cup of tea on a rainy evening watching our favorite TV show!

These can be made in a jiffy if you have some boiled potatoes ready. Just mix the batter, dip the potaot mixture and deep fry them! Heavenly bliss! This could be served by itself or accompanied with any chutney of choice or just mighty tomato ketchup!

Ingredients

For the Potato Mixture

Boiled and mashed potatoes - 2 cups

Chopped onion - 1/2 cup

Green chillies finely chopped - 2

Mustard seeds - 1 teaspoon

Fresh Coriander leaves - 2 tablespoons

Asafoetida/Hing - 1 pinch

Oil - 1 teaspoon

Turmeric powder - 1 teaspoon

Salt to taste

For the batter

Gram flour/Besan/Chickpea Flour - 1.5 cups

Rice flour - 1 tablespoon

Chilli Powder - 1 teaspoon

Cooking soda - 1 pinch

Turmeric powder - 1 teaspoon

Salt to taste

Oil for deep frying

 

Directions

First prepare the potato mixture. 

In a saucepan, heat one spoon of oil and add the mustard seeds. Once it starts spluttering, add the onion and green chillies and saute till the onions turn translucent. Add the turmeric powder and asafoetida and switch off the heat. Add the boiled and mashed potatoes and mix well. Also add in the coriander leaves and salt. Allow it to cool.

Meanwhile prepare the batter. Mix in all the ingredients listed under the batter section ( gram flour, rice flour, chilli powder, cooking soda, turmeric powder and salt. Add water little by little and make it into a thick batter. it should not be very runny. It should be like idli batter consistency.

Make small lemon sized balls using the potato mixture.

Now heat oil for deep frying in a heavy bottomed vessel.  Once the oil turns hot, slowly dip each potato ball in the batter and deep fry in batches of 4 to 5 for about 2 to 3 minutes until they turn golden brown on all sides. 

Using a slotted spoon, remove the bondas from the oil and drain on paper towels.

Serve hot with chutneys/ketchup!