Ingredients with Measurements:
- 2 cups boiled and mashed potatoes
- 1/2 cup finely chopped onions
- 1/4 cup chopped coriander leaves
- 1 tsp grated ginger
- 1 tsp chopped green chillies
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 1 tsp garam masala powder
- 1 tsp salt
- 1 cup chickpea flour (besan)
- 1/4 cup rice flour
- 1/4 tsp baking soda
- 1/2 cup water
- Oil for deep frying
Special equipment needed:
- Deep frying pan
- Mixing bowl
- Spoon
- Slotted spoon
Step-by-step instructions:
1. In a mixing bowl, combine the mashed potatoes, onions, coriander leaves, ginger, green chillies, cumin seeds, mustard seeds, turmeric powder, red chilli powder, coriander powder, garam masala powder, and salt. Mix well.
2. In a separate bowl, mix the chickpea flour, rice flour, baking soda, and water to make a smooth batter.
3. Heat oil in a deep frying pan over medium heat.
4. Take a small portion of the potato mixture and shape it into a ball. Dip it into the batter and coat it well.
5. Gently drop the coated ball into the hot oil and fry until golden brown. Repeat with the remaining mixture.
6. Using a slotted spoon, remove the bondas from the oil and place them on a paper towel to drain excess oil.
7. Serve hot with chutney or ketchup.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for frying
Serving size:
Makes 15-20 bondas
Nutritional information:
Calories per serving: 120
Fat per serving: 5g
Carbohydrates per serving: 15g
Protein per serving: 3g
Substitutions for ingredients:
- Potatoes can be substituted with sweet potatoes or yams.
- Chickpea flour can be substituted with all-purpose flour or cornstarch.
- Rice flour can be substituted with cornmeal or wheat flour.
Variations:
- Add chopped spinach or grated carrots to the potato mixture for added nutrition.
- Stuff the potato mixture with a small piece of cheese or paneer for a cheesy twist.
- Make mini bondas by shaping the mixture into small balls.
Tips and tricks:
- Make sure the oil is hot enough before frying the bondas to ensure they cook evenly.
- Use a spoon to coat the bondas with the batter to avoid getting your hands messy.
- Add more water to the batter if it is too thick.
Storage instructions:
Store the leftover bondas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the bondas in a preheated oven at 350°F for 5-7 minutes or in a microwave for 1-2 minutes.
Presentation ideas:
Serve the bondas on a platter with a side of chutney or ketchup.
Garnishes:
Garnish with chopped coriander leaves or grated coconut.
Pairings:
Pair with masala chai or a refreshing lassi.
Suggested side dishes:
Serve with samosas or pakoras for a complete Indian snack platter.
Troubleshooting advice:
- If the batter is too thick, add more water to make it smooth.
- If the bondas are breaking apart while frying, add more chickpea flour to the potato mixture to bind it better.
Food safety advice:
Make sure the oil is not too hot to avoid splatters and burns.
Food history:
Aloo bonda is a popular Indian snack that originated in the state of Maharashtra.
Flavor profiles:
Aloo bonda is a savory and spicy snack with a crispy exterior and a soft and flavorful potato filling.
Serving suggestions:
Serve hot with chutney or ketchup as a snack or appetizer.
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Region: Indian