Ingredients: Potatoes (Aloo) - boiled, teaspoon Mustard seeds, teaspoon Cumin seeds (Jeera), Curry leaves - chopped, teaspoon Turmeric powder (Haldi), Green Chillies - finely chopped, tablespoon Sunflower Oil, teaspoon Ginger - grated, teaspoon Asafoetida (hing), to 3 tablespoon Coriander (Dhania) Leaves - chopped, teaspoon Lemon juice, cup Gram flour (besan), tablespoons Rice flour, teaspoon Ajwain (Carom seeds), teaspoon Turmeric powder (Haldi), teaspoon Red Chilli powder, tablespoon Sunflower Oil - hot, teaspoon Asafoetida (hing), - to taste, - as required, Oil - for deep frying, Vegetarian diet
Instructions: To begin making the Aloo Bonda recipe, firstly we will make the potato filling.Heat 1 tablespoon oil in a heavy bottomed pan. Add the mustard seeds and once they splutter add the cumin seeds.Add the green chillies, ginger, hing, curry leaves, turmeric powder and sauté for a few seconds.Add the potato mash, salt and mix. Take it off the heat. Add the lime juice and coriander leaves and mix. Keep aside to cool.Heat a deep fry pan for deep frying the bondas.In a mixing bowl add the ingredients under ‘for the batter’ except water.Gradually, add water and make a thick batter. Make small balls out of the potato mixture.Dip each ball in the batter and deep fry on low to medium heat till golden brown.Take out with a slotted spoon and keep on absorbent paper. Serve Aloo Bonda with Dhaniya Pudina Chutney, Date Tamarind Chutney or any other chutney of your choice.