Saturday, 18 October 2014

Reconstructed & Inverted Alu Bonda Pao !



Reconstructed and inverted this Alu Bonda Pao is inspired by Chef Himanshu Saini who took a sikandalous cuisine master class , and is a wiz kid with innovation . Here is my take on what he had once plated and I loved.

I used a ready made dinner roll / pao , the smallest size , made a slit and nicely stuffed it with a spicy tomato chutney.

Next made a ' cup ' with the alu masala ( recipe below ) 



and engulfed the roll in it , patting into a nice smooth ball .


Dip the bonda in besan batter ( recipe below ) and deep fry over medium heat in plenty of oil - don't over handle the bonda while frying .


When done remove from the oil , allow oil to drain out - cut into two pieces and you have a bonda stuffed with pao and chutney ready to be bitten into !


1 Kg Potatoes Boiled.
1 Large Onion , Chopped.
6-8 Green Chillies , Minced.
2 Tablespoons Minced Ginger.
4 Tablespoons Chopped Dhania Leaves.
2 Tablespoons Chopped Curry Putta Leaves.
1 Teaspoon Jeera.
1 Teaspoon Rai Seeds.
1/2 Teaspoon Haldi Powder.
Juice of 1-2 lemon.
1/4 Teaspoon Hing.
Batter
1 Cup Chickpea Flour
2 Tablespoons Rice Flour ( Optional , a good option as you get a nice and crisp bonda ! )
1/2 Teaspoon Ajwain Seeds.
1/2 Teaspoon Baking Powder.
Salt
Red Chili Powder.
1 Teaspoon Garlic Paste.
Make the batter by mixing all the batter ingredients and slowly adding water . Ensure there are no lumps. Make a semi thick but flowing consistency pakora batter . Set aside for flavors to develop while you get the potatoes boiling .
Boil peel and cool the potatoes .Crumble with your fingers ,don't make them pasty .
Heat 3 Tablespoons oil , when hot add jeera , rai , splutter , then add all ingredients but for dhania leaves and potatoes.Cook 2-3 minutes till onions get limp but not colored, then toss in the potato crumble and dhania leaves , add lemon juice , mix well ,remove from heat .
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1 comment:

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