Sunday, 7 April 2013

Alu Bonda

Eaten as breakfast food or a snack Alu Bondas are the ultimate comfort food .The level of spice varies state to state as does how they are shaped and what they are eaten with . The ultimate a deep fried indulgence !

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.

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.
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 . Taste and adjust.
Make loosely packed balls , little larger than golf balls , evenly coat in the batter and deep fry till golden brown .Normally eaten with a spicy chutney or tomato sauce these Alu Bondas are absolutely delicious !

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