Aloo Bonda/ Batata Vada/ Potato Vada/ Bonda
Ingredients:
For aloo Bonda:
- 3 Boiled and mashed potatoes
- 1 tsp Red chili powder
- 1/2 tsp Garam Masala Powder
- 1 tsp Amchur powder
- 1-1/2 tsp Dried mint leaves
- 1/4 tsp Hing
- 1 tsp Chopped green chilli
- 1/4 cup Peas, boiled (optional)
- 2 tbsp Chopped coriander leaves
- 2 tbsp Fresh Pomegranate seeds (optional)
- 1 tsp Chaat Masala - to sprinkle on top (Optional)
- Oil for frying
- Salt to taste
For Batter:
- 1/2 cup Besan (Chickpea flour/ Gram flour)
- 1/2 cup Water
- 1/4 tsp Red chili powder (adjust accordingly)
- Salt to taste
Method:
- Mash potatoes and add all the spices.
- Add peas, Pomegranate, green chilies and coriander leaves into the mixture.
- Mix well and shape them - take some mixture in your hand and make a round ball out of it. Continue doing it till all the mixture is used up.
- Add besan to a bowl and stir in all the spices one by one.
- Add water and make a thick paste.
- Heat oil in a deep pan and bring it to a boiling point. Maintain your heat because if the oil cools down then the aloo bondas will take in too much oil and result into - greasy aloo bondas and if the oil is too hot then the outer batter would brown fast and the inner coating will remain uncooked.
- Let's begin.Using a spoon or with hands drop the aloo balls in the batter, roll and cover it in batter and carefully drop the aloo balls in the hot oil.
- Keep stirring and cook until they are evenly brown on all the sides. Keep a plate covered with paper towel ready nearby to drain off the excess oil.
- As soon as they are out of the oil, sprinkle with chaat masala as this way it will stick to the aloo bondas. Serve hot with the choice of your chutney or ketchup.