Tangy & Tempting Alu Bondas

Alu Bondas

Alu Bondas

How about surprising your hubby with some hot Alu bondas with a cuppa tea after a refreshing Saturday afternoon siesta! Sounds awesome! Doesn’t it?

Alu bondas don’t take much time to make and are enjoyed by all. Add Dry mango powder for that tangy flavor.

Here is how the recipe goes-

Ingredients for Batter

1 cup gram flour/chickpea flour/besan

1 teaspoon turmeric powder

Just a pinch of red chili powder- optional

Vegetable/Sunflower Oil for deep frying

Salt to taste

Ingredients for Stuffing

2 cups potatoes boiled and mashed.

1-2 chopped green chilies

1 tsp ginger paste

1 tsp garlic paste

1 tsp mustard seeds

A pinch of asafetida (we love the hing flavor)

Chopped coriander leaves

1 teaspoon turmeric powder

2 tsp Dry Mango Powder/Amchoor

Salt to taste

Method

Batter

Mix all ingredients of batter to form a dip thick enough to thickly coat back of a spoon. This batter should be of medium consistency. Keep it aside.

Stuffing

Boil the potatoes and mash properly.

Heat 1 tablespoon of oil in a frying pan. Add asafetida, mustard seeds, green chilies, ginger and garlic paste. Sauté for just a couple of minutes. Add turmeric powder; then add the mashed potatoes, mint leaves & Amchoor and sauté for a couple of minutes. Add salt, mix properly. Once the potato mixture cools down, divide the mixture into 6-8 portions, of round balls and keep aside.

Heat oil in a pan for deep frying

Dip each of the potato balls in the gram flour batter and gradually let it into the oil and deep fry until golden brown in color.

Place it on a tissue paper- and now serve hot with Coriander Chutney or Ketchup. Nobody will mind a cuppa tea with this! Enjoy your weekend!

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