Aloo Bonda – Potato Chickpea flour fritters
Aloo Bonda is a typical south Indian snack. These are fritters made with a simple potato curry, dipped in besan/chickpea flour batter and deep fried. They are usually served with the evening tea. This is a very simple recipe, easy to make and super tasty. Well, everything with potato tastes good, right?
For the curry:
Potatoes – 4-5 medium
Onion – 1 medium
Ginger garlic paste – 1 tsp(optional)
Green chilies/Serrano pepper – 2-3
Red Chili powder – 1/2 tsp
Coriander/Dhania powder – 1 tsp
Turmeric powder – 1/2 tsp
Amchur(Dry Mango powder) – 2 tsp
Cilantro/Coriander leaves – 1-2 tbsp(chopped)
Salt – to taste
Oil – 2 tsp
Mustard seeds – 1 tsp
Channa Dal/Bengal gram – 2tsp
Urad Dal/Black gram – 1 tsp
Cumin Seeds/Jeera – 1 tsp
For the batter:
Besan/Chickpea flour – 1 cup
Water – 1/2 to 3/4 cup
Salt – to taste
Red chili powder – 1/2 tsp
Oil – for deep frying
- Boil the potatoes and keep aside.
- Heat 2 tsp oil in a pan and add the mustard seeds and let them splutter. Add the channa dal, urad dal and cumin seeds, and saute for 15-20 secs. Add the green chilies and fry for 30 secs.
- Add the chopped onions and ginger garlic paste, cook until the onions are soft, for about 5 mins. Add the turmeric, red chili powder, coriander powder and amchur and saute for a minute.
- Add the boiled potatoes and mash them lightly with the spatula. Cook for about 5-6 mins, mix in the chopped coriander leaves, and set aside to cool.
- To make the batter, combine all ingredients mentioned for the batter in a bowl and mix thoroughly(using a whisk is good). The batter should be neither too thick nor too thin.
- Make small balls of the potato curry. Heat oil in a kadai/saucepan. Dip the curry balls into the batter and drop it in the oil carefully. Cook until they are golden brown uniformly.
- Serve with any chutney of your choice or with the bajji masala powder.