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By : Uma Gupthan

For the batter:

2 cups gram flour

1/4 cup rice flour

1cups water

1/4 table spoon turmeric powder

1/4 table spoon red chilly powder

a pinch of asafoetida

salt as required

For the filling:

4 medium sized potatoes

1 medium sized onion finely chopped

2 green chilies finely chopped

curry leaves

1 table spoon ginger-garlic paste

1/2 table spoon turmeric powder

a pinch of asafoetida

1 table spoon mustard seeds

1 table spoon oil

salt as required

oil for deep frying

How to prepare

1. boil the potatoes in a pressure cooker. then peel and mash the potato

2. heat oil in a frying pan. add the mustard

3. allow the mustard seed to splutter

4. add the chopped onion and saute till they are translucent and soften.

5. now add the ginger-garlic paste, curry leaves and green chilies. saute for a minute.

6. add the turmeric powder, asafoetida and stir.

7. add the potatoes to this mixture.

8.Then add salt & Stir well

9. make medium sized balls from this mixture.

10. heat oil in a pan. dip each potato ball in the batter and coat it well with the batter.

11.add the batter coated potato balls in the medium hot oil.

12. fry the aloo (potato) bondas till golden on both sides.

serve aloo (potato) bonda hot with coconut chutney.

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