Best Aloo Bonda Spiced Potato Balls Recipes

ALOO BONDA RECIPE

Steps:

• Steam or boil potatoes without making them mushy. You can boil in a pot or cooker.
• Pour oil to a hot pan. Add dal, mustard and cumin. Fry until the dal turns golden.
• Saute ginger just for 30 secs.
• Next add onions,salt, curry leaves and green chilies. Fry them.
• When the onions turn golden, add the turmeric, garam masala, coriander powder and saunf.
• Add potatoes and mash them a bit without making them mushy.
• Mix well. Sprinkle lemon juice and coriander leaves.
• Cool this and make 6 to 8 balls.
• Add besan, rice flour, salt, chili powder and turmeric to a large mixing bowl.
• Pour enough water little by little and mix it well to make a batter that is neither too thin or nor too thick. The batter must be moderately thick and smooth.
• Beat the batter well.
• Heat oil in a deep fry pan or kadai.
• When the oil is hot enough, do the heat test by dropping a drop of batter. It must raise in the oil slowly and should not sink or turn brown quickly.
• With the help of a tbsp dip each ball in the batter, swipe off the excess and drop in the hot oil.
• Each batch you can fry about 3 to 4 balls depending on the size of your pan and oil used.
• After a minute begin to stir and fry until golden.
• Repeat making all until all the balls are done.
• Drain the golden fried aloo bonda on to a kitchen tissue.
• Serve aloo bonda hot or warm with chai or chutney.

BONDA OR BATATA VADA (SPICED POTATO BALL FRITTERS)

Steps:

• Peel the cooked and cooled potatoes and crush them. You are aiming for a very coarse version of mashed potatoes.
• Put the 2 tablespoons of oil in a medium, preferably nonstick frying pan and set over medium heat. When hot, add the asafetida. A second later, add the mustard seeds. As soon as they pop, a matter of seconds, add the onions, ginger, green chilies, cumin, and fresh cilantro. Stir for a minute. Add the crushed potatoes, lime juice, and salt. Turn the heat to low and mix all the ingredients well. Taste for balance of flavors and make adjustments, if needed. Set aside until cool enough to handle, then make 16 balls, each about 1- inches in diameter. Transfer to a plate and set aside.
• Combine all the ingredients for the batter in a bowl. Slowly add water, about 2 tablespoons less than 1 cup, mixing and breaking up any lumps as you go. You should have a thick but flowing batter.
• Put a 2 inch depth of oil in a deep frying pan, wok, or karhai and set over medium-low heat. Give it time to get hot.
• Dip a potato ball in the batter, making sure it is well covered. Carefully lower it into the hot oil. Do this rapidly with half the balls. Fry, turning frequently for 5-6 minutes or until the outside batter looks crisp. It should not turn dark. Remove with a slotted spoon and drain on a paper towel. Make a second batch the same way.
• Serve while still crisp and hot.

ALOO BONDA ( SPICED POTATO BALLS)

Steps:

• Peel the potato & chop into chunks. Boil in salted water for 15 minutes until tender,then drain. Pass through a potato ricer or mash. Leave to cool.
• Heat the oil in a frying pan & fry the onion until soft.Throw in the chilli & spices, then cook for 2 minutes more until aromatic.Add the mashed potato, coriander leaves & stalks, lemon juice & a sprinkling of salt, then mix well & set aside.
• For the batter, sift the flour, turmeric & bicarbonate of soda into a bowl with the salt & water to make a thick batter.
• Roll the potato mix into walnut-size balls. Heat the oil in a pan, until a chunk of bread dropped in sizzles & turns golden. Bit the balls in the batter, then fry in batches.

ASHER'S ALOO BONDAS

Steps:

• In a frying pan, heat 2 tablespoons oil, and add your mustard seeds.
• When the mustard seeds begin to sputter, add the cumin seeds, jalapeno, salt, ginger and garlic.
• Fry these ingredients for just a few seconds and then add the onions and turmeric.
• When the onions begin to brown, add your cilantro and lemon juice and then add the potatoes.
• Mix well, being careful not to mash the potatoes anymore, and turn off the heat.
• Allow this mixture to cool completely.
• After the mixture has cooled, begin to shape the mixture into small balls, approximately 1 inch in diameter.
• In a medium sized bowl, make a thick batter with your besan flour, cayenne, baking soda and salt, using enough water to make a thick batter.
• Heat your oil in a deep fryer or something large enough to deep fry in.
• Take a potato ball, coat it in the batter, and then carefully drop it into the heated oil.
• Turn the bonda every four minutes, cooking for approximately 15 minutes (more or less) until golden brown.
• Repeat with the rest of the potato balls, cooking as many as you'd like at a time, without crowding them.
• Serve these with chutney of your choice.