Tasty Aloo Bonda - Who's Hungry

Hey, foodies..!

Am back with another tea-time snack,

Aloo bonda is a typical South Indian snack. It is a deep fried savory snack stuffed with potato spices mixture. Aloo bonda is crispy outside and soft inside. To make aloo bonda, first boiled potatoes are seasoned and spice. Then dipped in gram flour batter and deep fried to golden amber. These are very good to make on weekends or during festivals or when you have guests at home.

So, let's begin!

Potato Stuffing:

1. 3 medium sized potatoes.
2. Carrot and Beans.
3. 1 Sprig curry leaves chopped.
4. Cumin seeds.
5. Ginger-Garlic paste.
6. Coriander leaves.
7. Chopped Green Chilies.
8. Chili Powder.
9. Turmeric powder.
10. Salt to taste.
11. Coriander powder.
12. Garam masala (optional).
13. Lemon juice (optional).

Batter:

1. 1/2 or 1 cup Besan flour.
2. 2 or 3 tbsp Rice flour.
3. Water as needed.
4. Salt to taste.
5. 2 pinches of chili powder.
6. Oil to fry.

1. Rinse the potatoes well in the water.
2. Boil potatoes (boiling can be done in whatever way you want).
3. I steamed them in a cooker, it takes about 10-12mins.
4. Boil them until it's done.

1. When the potatoes are done set them aside and let them cool.
2. Peel the potatoes.
3. Once cooled mash the boiled potatoes with a masher.

1. Rinse the carrot and beans.
2. Chop them finely.
3. Boil or steam the carrots and beans till it's just done. Do not cook them until soggy.

1. Add the mashed potatoes.
2. Add the boiled carrot and beans mix it well.
3. Add chili powder, turmeric, garam masala, and salt.
4. Add curry leaves and coriander leaves also (optional).
5. Mix well.
6. Sprinkle lemon juice if needed (optional).

1. Mix together and divide the mix into parts.
2. Give them a ball shape. Make some 8-10 balls
3. Set them aside.

1. Add besan, rice flour, and all regular spices to a bowl to make the batter.
2. Add enough water and mix it well.
3. Beat the batter well, it must be thick and smooth. If the batter is runny then you may add more flours and mix.
4. Taste this before you cook, it has to be slightly salty.

1. Dip each ball in the batter. Make sure the batter is coated well.
   
2. If the coating is not done well then the stuffing will get split into the oil.

1. Heat oil in a deep fry pan or Kadai.
2. When the oil is hot enough, do the heat test by dropping a drop of batter in the oil and it must raise in the oil slowly and should not sink or turn brown quickly.
3. Drop it into the hot oil.
4. Each batch you can fry 4 to 6 balls at a time depending upon your size of ball and pan.
5. After a minute stir it and fry them until golden.
6. Repeat making it, until all balls are done.

Once they turn golden amber, remove them from the oil and place it on to paper napkins to remove excess oil.

Your yummy Aloo Bonda is Ready!

Serve them hot or warm with tea or chutney.

That's all Foodies!! Happy Tea-Time.