Aloo (Potato) Bonda

Bondas, are generally served as an entree or can be had as a snack – tastes great on a cold, wet evening with a cup of tea!!
This recipe is made from potato filling and lentil batter. The recipe looks long and laboursome – but when you read through it, you will find that it is quite easy to prepare !! Once the potatoes are cooked the preparation of the filling takes less than 10 minutes!!!  The advantage of this recipe is that it can be prepared in two steps.  The potato filling can be prepared in advance and the frying of the bondas 10-20  minutes before it is served!!

Ingredients to make the filling

4 Small Potatoes (peeled and chopped in quarters)
4 Tbs. Oil
1 Medium Size Onion (finely chopped )
1 inch Piece Finely Chopped Ginger
2-3 Green Chillies (finely chopped)
1 Tsp. Mustard Seeds
¼ Tsp. Asafoetida Powder
½ Tsp. Turmeric Powder
Few Fresh Curry Leaves
½ Cup Water
1-2 Tsp Salt

Ingredients to make the batter

1 ½ Cups Channa Dal or Split Pea Flour (available in indian grocery stores)
¼ Cup Rice Flour
1-2 Cups Water (enough to make a semi liquid mix)
1 Tsp Red Chilli Powder
1 ½ Tsp. Salt

FOR DEEP FRYING
2 Cups Rice Bran Oil

Preparation

Pressure cook the peeled potatoes or cook the peeled potatoes in a microwave oven with a tablespoon of water for about 7-8 minutes on high.
Mash the cooked potatoes lightly and keep aside.
Heat the oil in a pan and add the mustard seeds.
When the mustard seeds crackle, add the asafoetida powder, green chilli, ginger, turmeric powder and saute for a few minutes.
Add the chopped onion and fry till the onions soften.
Add the cooked potatoes, salt and mash the mixture
Make it into small lime sized balls and keep aside

Preparation of the Batter

Take a large bowl and mix the ingredients ear marked to make the batter

Heat the oil in a deep frying pan on a medium flame
Take the individual balls, dip in the batter to cover the ball fully and drop it into the oil carefully.
Fry the bondas gently turning it to each side till the bonda turns golden brown on all sides
6-8 bondas can be fried in one batch depending on the size of the pan.
Fry them till they turn golden brown
Repeat the process till done

Note:   A pod of finely chopped garlic is optional to use when you prepare the filling.  My preference is to peel the potatoes and then cook it thus avoiding using bare hands to handle the cooked potato.  This will ensure that the potato filling keeps  fresh !!  Bondas can be served with chutney or sauces!!!
Raw Peanuts or Cashew Nuts can be mixed with the prepared filling to add a bit of “crunch” to the bonda – alternatively the nuts can be added when preparing the filling –
Do ensure that there are no family members or guests with “nut” allergies!!!! 

 

Comments

  1. Rice bran oil! Interesting….haven’t noticed that in the supermarket…..will look out for it. Thanks for introducing it.

     
    • Shobha Krishnan says:

      Hi Nalini – thanks for taking the time to view the recipe as well as your invaluable input! Rice Bran Oil available at Woolworths!!! It is said to be good for deep frying – there are a lot more advantages – check out the benefits on Wikipedia and you will be happy to switch to Rice Bran OIl, Nalini – I have been using it for many years……

       
  2. Looks /reads yummy, Shoba

    Would you recommend adding a few peanuts to the filings to add taste. Will the frying spoil the taste of peanuts ?

     
    • Shobha Krishnan says:

      Hi Vish Thanks for browsing and as always value your input!! Peanuts or Cashew nuts is definitely an option and will not spoil the taste – infact it would be nice to have an occasional “crunch” to the bonda – will add that as an “option” in my recipe as there may be one or few people allergic to nuts in a group and you would not want any of your guests to be caught out!!!

       
    • Shobha Krishnan says:

      Hey Vish – Have added your suggestion of a bit of “nutty crunch” to the bonda!!!

       

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