Name: Cheese Stuffed Aloo Bonda recipe by Lubna Karim at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: FOR POTATO AND CHEESE MIXTURE:; 2 big Potatoes, peeled, boiled and mashed; 50 gms. Mozzarella cheese, cut into ½ inch pieces; 1 tbsp. Red chilli powder; ¼ tbsp. Turmeric powder; 1 Green Chilli, chopped; 1 tbsp. minced Coriander leaves; 1 Tbsp. Lemon Juice; Salt; ½ tbsp. Cumin/Jeera; 1 tbsp. Oil; FOR OUTER COATING:; ½ cup Chickpea flour/Besan; ½ tbsp. Red chilli powder; pinch Turmeric powder; pinch Cooking soda; Salt, as per taste; Oil for Deep frying

ABOUT Cheese Stuffed Aloo Bonda RECIPE

Thinking of a new snack every evening is a tricky job...but the joy of cooking is in when you play with ingredients....a little of this and a little of that...will not only uplift the spirit of the recipe but also gives a new look and taste to a regular recipe...so this recipe is also an part of such experiment...hot and googy cheese wrapped in spicy potato ball which is dipped in soft batter of chickpea flour and fried until crisp and golden.

Ingredients Serving: 6

FOR POTATO AND CHEESE MIXTURE:
2 big Potatoes, peeled, boiled and mashed
50 gms. Mozzarella cheese, cut into ½ inch pieces
1 tbsp. Red chilli powder
¼ tbsp. Turmeric powder
1 Green Chilli, chopped
1 tbsp. minced Coriander leaves
1 Tbsp. Lemon Juice
Salt
½ tbsp. Cumin/Jeera
1 tbsp. Oil
FOR OUTER COATING:
½ cup Chickpea flour/Besan
½ tbsp. Red chilli powder
pinch Turmeric powder
pinch Cooking soda
Salt, as per taste
Oil for Deep frying

Instructions

In a bowl whisk in chickpea flour, red chilli powder, turmeric powder, salt and cooking soda by adding water and give the mixture a thick coating consistency.
In a kadai/heavy bottom cooking vessel, heat oil and add cumin seeds when they start to splutter, add mashed potatoes, red chilli powder, turmeric powder, salt and chopped green chilli.
Give the mixture a nice stir and add lemon juice along with minced coriander leaves.
Turn off the flame and leave it to cool. Once the mixture gets cool, divide the mixture into 8-10 equal portions. Stuff each portion with a mozzarella piece in center and make ball. Set aside.
Heat enough oil in a heavy bottom cooking vessel and dip each ball in the batter. Coat evenly and carefully drop the ball into the hot oil. Fry until nice golden brown.
Repeat the process until all the stuffed mashed potato balls are fried. Take them out on to kitchen tissue or towel. Serve hot with your choice of chutney or ketchup.

Similar Recipes