Name: Aloo Bonda / Potato Bonda recipe by Hema Shakthi at BetterButter
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Ingredients: For the Aloo stuffing:; Potatoes - 8 to 10 (medium sized); Big Onion - 1; Green chillies - 4; Ginger 1 inch piece; Oil - 1 tbsp.; Mustard seeds - 2 tsps.; Turmeric powder - ½ tsp.; Asafoetida powder - ½ tsp.; Coriander leaves - a handful; Salt - as needed; For the batter:; Gram flour / Kadalai Mavu - 1 cup; Rice flour / Arisi Mavu - ¾ cup; Turmeric Powder - a pinch; Red chilli powder - 1 tsp.; Salt - as needed; Baking soda - ½ tsp. (optional); Water - for making thickbatter; For deep frying:; Oil - for deep frying the bondas

Ingredients Serving: 4

For the Aloo stuffing:
Potatoes - 8 to 10 (medium sized)
Big Onion - 1
Green chillies - 4
Ginger 1 inch piece
Oil - 1 tbsp.
Mustard seeds - 2 tsps.
Turmeric powder - ½ tsp.
Asafoetida powder - ½ tsp.
Coriander leaves - a handful
Salt - as needed
For the batter:
Gram flour / Kadalai Mavu - 1 cup
Rice flour / Arisi Mavu - ¾ cup
Turmeric Powder - a pinch
Red chilli powder - 1 tsp.
Salt - as needed
Baking soda - ½ tsp. (optional)
Water - for making thickbatter
For deep frying:
Oil - for deep frying the bondas

Instructions

For Preparation of the filling:
Pressure cook the potatoes and cool them for some time in cold water.
Now, peel off the skin and mash well and keep aside.
Cut the onions and green chillies very finely.
Peel off the skin from the ginger and grate the ginger.
Heat oil in a kadai and add the mustard seeds.
When it splutters, add the green, chillies, chopped ginger and onion. Saut until the onions are soft and changes its colour.
Now, add the turmeric powder, asafoetida powder, salt, chopped coriander leaves and mashed potaotes and mix well in low heat. No need to add water.
Keep mixing until everything mixes well.
Remove from the stove and change it to another container allow it to cool.
When it is warm, make small balls and arrange in a plate and keep aside.
The filling is ready to be dipped in batter and deep fried.
For Preparation of the batter:
Take a mixing bowl and mix in the gram flour, rice flour, salt, turmeric powder and red chilli powder and soda if you are adding soda. Idid not add baking soda.
Mix it well and then add water little by little while stirring continuously. Make sure the batter is thick and there are no lumps. The batter should be thicker than the bajji batter.
The batter is ready to be used as a dipping to make bondas.
For Deep frying the bondas:
Heat oil in a pan. To test whether the oil is hot enough, drop a small portion of the prepared batter. The fried batter should come to the surface immediately.
Now, hold the bowl containing the batter near the oil and take a prepared potato ball and dip it in the batter and glide it in the bowl corner to prevent dripping and then slide it gently into the hot oil.
You can fry 5 to 6 bondas in each batch depending of the size of the pan.
The oil should be kept in medium heat. When one side is cooked, toss to the other side very carefully. Otherwise the oil will splutter on your hands.
When the bondas turn a little darker than golden brown, take the bondas out carefully and place them in colander.
Serve the hot bondas with coconut chutney or tomato chutney whichever you like.
The fillings will be very hot. So be careful when serving for the children.

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