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Aloo Bonda Recipe | Potato Bonda Recipe

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• Potato / Aloo – 4 (Medium sized)
• Onion – 1
• Green Chilli – 1
• Ginger – 1 Inch Piece
• Grated Carrot – 1 tblsp
• Capsicum – 1 tblsp
• Turmeric Powder – 1/4 tsp
• Chilli Powder – 1 tsp
• Salt – As Required
• Lemon Juice – 2 to 3 tsp
• Coriander Leaves – For garnishing
• Oil – For deep frying

• Mustard Seeds – 1 tsp
• Urad Dal – 1/2 tsp
• Jeera – 1/2 tsp (optional)
• Curry Leaves – Few

• Besan Flour – 1/2 cup
• Rice Flour – 2 tblsp
• Turmeric Powder – 1 pinch
• Chilli Powder – 1 1/2 tsp
• Cooking Soda – 2 pinch
• Hing – 2 pinch
• Salt, Water – As Required

1. Chop onion, ginger, chilli, capsicum, grate carrot and keep by side. Pressure cook potatoes for 3 whistles and mash it slightly (don’t make it to a paste). Heat oil in a pan and temper with all the ingredients listed in the table ‘To temper’. Then add onion, chilli, ginger and saute till the onion turns transparent.

 

1. After pressure cooking, don’t mash the potatoes  to a paste, else it will not retain the shape.
2. Adjust chilli powder and green chilli as per your spice level to this potato bonda recipe.
3. Don’t skip ginger as it helps for digestion, due to the gastric effects of potatoes.
4. Veggies choice in the  masala / stuffing is purely optional. Carrot, green peas, capsicum etc. can be used, or you can make simply with potato alone.
5. Little mint leaves can also be added to get more flavour for this aloo bonda recipe.
6. The batter should not be too thick or too thin, just in the dosa batter consistency.
7. Once the batter is prepared don’t gives resting time, else it absorbs more oil.
8. 1 tsp of ghee can be added to the batter which lends an excellent aroma.
9. Rice flour in the batter mix, gives crispiness to bonda, so I recommend using it.
10. Fry the bonda’s in medium flame only, so you get a golden brown colour.
11. Addition of lemon juice is optional only, but it gives nice tangy taste.