ALOO BONDA (POTATO BALL) RECIPE

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. 

FISH CUTLETS

INGREDIENTS 1 big onion finely chopped 3 green chillies finely chopped 1/2 lb potatoes 1/2 bottle frying oil 1/2 lime 1 egg 1/4 lb bread crumbs salt and pepper to taste METHOD Boil and skin the potatoes. Mash the potatoes. Drain the water from the fish can. Break the fish into small pieces. oil is hot and the onions, green chilies and curry leaves and fry till the onions are golden brown. Next add the mashed potatoes and season with salt and pepper and mix well. Remove the pan from heat and add the lime juice to the mixture and mix well. Make small balls from the fish mixture(one inch diameter). Soak the balls first in the beaten egg and then coat the balls with bread crumbs. hot add the coated fish balls and fry till golden brown.Makes about 30-40 cutlets.    1 15-oz can of Salmon or Jack mackerel     4-5 curry leaves Heat 2 tbsp of oil in a pan under medium heat. When the Now add the crumbled fish and temper for about 3-5 minutes. Beat the egg in a bowl. Put the bread crumbs to a flat dish. Heat the remaining oil in a frying pan and when the oil is Serve hot.

VEGETABLE ROTTI

INGREDIENTS

Ingredients for dough:
1 Cup flour
About 1/2 Cup water
salt
1 1/2 Cup Vegetable oil

Ingredients for filling: 

1/2 lb potatoes boiled and skins removed
1/2 lb leeks
2 onions chopped
salt
pepper

Make dough:
Combine flour, salt. Add enough water to make the dough. The dough should not wet. Make into golf ball size balls and dip in vegetable oil. The balls must be completely covered in oil.

Make filling:
Mash the potatoes. Finely chop the leeks. Stir fry the onions in a pan for about 4-5mins under low heat. Add the leeks and stir fry for a few more minutes.
Add the potatoes. Add salt and pepper to taste.

The dough ball must be soaked in the oil for at least 4 hours, before the next step.

Stretch the dough ball in a plate as shown in the picture.

Put the filling into the middle of the roti, according to the shape you desire.

Fold the edges to cover the fillng.

Heat a pan over moderate heat. Cook the roties on all sides, till each side turn a golen brown color.

Serve hot.

COCONUT ROTI

INGREDIENTS

• 300 g plain flour
• 100 g freshly grated coconut
• 3-4 green chilies, finely chopped
• 1 small onion, finely chopped
• 3 tbsp melted butter
• 1 ½ tsp salt
• Butter for frying

METHOD

1. In a large bowl, mix together the flour, coconut, chilies, onion, butter and salt until everything is well combined.
2. Add enough water to create a slightly stiff dough about 180 ml should be enough, then on a floured surface knead lightly and divide into six equally sized balls.
3. Roll or pat these out into fairly thin round or oval shapes.
4. Warm a frying pan over a medium-high heat and add a knob of butter.
5. When the fat is fairly hot, fry the rotti in batches for three to four minutes a side, until golden.
6. Serve at once.

PATTIES

INGREDIENTS

• For dough
• 4 1/2 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1/2 cup margarine
• 1/2 lime
• 1 1/4 cups cold water, or as needed
• For filling
• 1/2 lb potatoes boiled and skins removed
• 1 can of salmon (substitute 1/2 lb leeks and/or carrots for vegetarian recipe)
• 1 onion chopped
• 1 tbsp vegetable oil
• 1/2 tsp of curry powder
• 1/2 tsp of chillie powder
• sprig of curry leaves (optional)
• salt
• pepper

METHOD

1. Make dough :
2. In a medium bowl, stir together the flour and salt.
3. Rub margarine into the flour, pinching into small pieces using your fingers, until the mixture resembles coarse crumbs.
4. Add lime juice. Add water a few tablespoons at a time, until the mixture forms a ball. Pat into a ball, and flatten slightly.
5. Wrap in plastic wrap and refrigerate for 1 hour.
6. Make filling (for vegetarian recipe) :
7. Mash the potatoes.
8. Finely chop the leeks and carrots.
9. Stir fry the onions in oil in a pan for about 4-5mins under low heat.
10. Add the curry powder and chillie powder.
11. Fry of a minute. Add the vegetables and stir fry for a few more minutes.
12. Add the potatoes. Add salt and pepper to taste.
13. Set aside.
14. Make filling (for fish recipe) :
15. Mash the potatoes. Flake the salmon.
16. Stir fry the onions in oil in a pan for about 4-5mins under low heat.
17. Add the curry powder and chillie powder.
18. Fry of a minute.
19. Add the fish and stir fry for a few more minutes.
20. Add the potatoes. Add salt and pepper to taste. Set aside.
21. Make the patties :
22. Dust some flour on a board and roll out the dough to about 1/8 inch thickness.
23. Cut circles with a pastry cutter, or a can.
24. Spoon some of the filling onto the center, and then fold into half-moon shapes.
25. Wet the edges with a bit of water and seal edges by pressing with the folk.
26. Deep fry till golden brown and serve hot.

SRI LANKAN FISH CUTLETS

INGREDIENTS

• 2 medium potatoes, cubed
• 2 tins of tuna
• ½ medium red onion, chopped finely
• 2 – 3 green chillies, chopped finely, deseeded if you wish
• A few springs of curry leaves, shredded (I used 4, but I like curry leaves a lot)
• ½ tsp black pepper, freshly ground (or coarsely ground cumin and black pepper mixture)
• ½ tsp or more Sri Lankan chili powder
• 2 tbsp breadcrumbs, plus extra for coating
• Lime juice to taste (start with ½ lime, and add more if you want)
• Salt
• 2 medium eggs, beaten (or one large, with a little bit of water stirred in)
• Oil for deep frying

METHOD

1. Boil the potatoes until soft.
2. When they’re done, drain the potatoes and leave to cool in the sieve.
3. You want the water from the potatoes to evaporate, so do leave them for long enough.
4. In the meanwhile, prepare the remaining ingredients except for the salt and lime juice, and mix them in a bowl.
5. When the potatoes have cooled down, mash them and add to the mixture in the bowl. Add the lime juice and salt to taste.
6. Take about a golf-ball sized amount of mixture and roll it into a ball.
7. Next, flatten the ball, dip into the egg, and then into bread crumbs.
8. Do all the cutlets in this way.
9. Pour oil into a deep pan, or a wok , and put on medium high.
10. You’ll need enough oil for deep frying, a few centimeters.
11. The oil is hot enough when it sizzles when you insert a wooden spoon inside.
12. Fry the cutlets for a few min on each side, until they’re heated through and the coating is cooked. Enjoy!