Ingredients:
Batter:
- Gram flour - 1 cup
- Turmeric Powder - 1/4 tea spoon
- Water to prepare a batter of medium thick consistency
- Salt as per taste
Aloo Stuffing:
- Boiled Potato - 4 big size
- Curry leaves - as per requirement
- Mustard Seeds - 1/2 tea spoon
- Ginger - 1 inch piece finely chopped
- Green Chilli - 4 finely chopped
Spices:
- Turmeric Powder - 1/2 tea spoon
- Red Chilli Powder - 1/2 tea spoon
- Cumin Seeds Powder - 1/2 tea spoon
- Black Pepper Powder - 1/2 tea spoon
- Salt as per taste
- Mustard Oil - for frying the aloo bonda
Procedure:
Batter Preparation:
In a deep mixing bowl take the gram flour and add turmeric powder and salt as per taste to it.
Now add water to the bowl and mix all the ingredients together to form a batter of medium thick consistency. Whisk the batter well and ensure that no lumps are formed.
Keep the batter to rest for 10 minutes.
(If the batter's consistency is very thin then it will not form a layer over the potato mixture and get separate from the frying aloo bonda balls. If the batter's consistency is very thick then it will form a very thick layer and it shall not get cooked properly.)
Potato Mixture Preparation:
Peel off the boiled potatoes and mash them nicely so that a smooth paste like texture is obtained.
Now heat 1 table spoon mustard oil in a pan and add mustard seeds and curry leaves on it.
Allow the mustard seeds to clatter and then add the finely chopped ginger and green chilli to the pan. Saute them till they turn golden brown in color.
Now add the dry spices to the pan. Stir to mix the spices and lower the flame.
Quickly add the mashed boiled potatoes to the pan. Stir to mix the mashed boiled potatoes with the spices and cook the ingredients together. Stir and cook the mixture for 2 minutes and then turn off the flame.
Transfer this mixture to a plate and allow it to cool. Then prepare small balls of the entire mixture.
Aloo Bonda Preparation:
Heat some mustard oil in a thick based pan. The amount of oil should be enough so that the aloo bonda balls are completely submerged in it while frying. Lower the flame when the oil is heated completely.
Now dip the aloo mixture balls prepared earlier in the batter and roll it nicely so that they get coated nicely without any gaps.
Then slowly slip one ball into the hot oil. After 2-3 seconds put another ball in the fry pan slowly without splashing any oil. Similarly put 4-5 balls to fry in the with a gap of 2-3 seconds.
When they appear golden on the base side then flip them slowly to cook on the other side. Stir slowly and continuously to fry the aloo bonda balls till they turn uniform crispy golden red on all sides.
Now transfer the fried aloo bonda balls to a plate covered with tissue paper to soak off the extra oil.
Then serve the hot aloo bonda with green chilli Chatney
Tip: Stir slowly and continuously to fry the aloo bonda balls till they turn uniform crispy golden red on all sides. If you do not stir the bonda balls slowly and continuously while frying, it will have dark pathes at some places in the end.