Aloo bonda is a typical Indian snack with potatoes. It is also known as 'Batata Vada' or 'Potato Bajji'. The besan flour dumplings are filled with spicy onion and potato filling. It is an all time favorite bite and a perfect ifthar snack. Try this quick and easy recipe of potato bajji and enjoy the great taste!
Ingredients:- Potato chopped in to cubes-2 cup
- Oil-1 tbsp
- Cumin seeds-1 tsp
- Thinly chopped onion-1 large
- Thinly chopped ginger-2 tsp
- Thinly chopped green chilly-1 tbsp
- Thinly chopped coriander leaves-1 tbsp
- Turmeric powder- 1/2 tsp
- Chilly powder- 1/2 tsp
- Hing/kayam- a pinch
- Salt-to taste
- Besan flour (chick pea flour)- 1/2 cup
- Rice flour- 2 tbsp
- Salt-little
- Turmeric powder- 1/4 tsp
- Chilly powder-1/4 tsp (optional)
- Oil-for deep frying
- Boil potatoes in a pressure cooker with little water and salt (only enough water to cook).
- Cook for 3 whistles or until done.
- Open the lid after cools down and dry out all the excess water content in it by open heating on high flame.
- Heat oil in a pan; add cumin seeds and splutter.
- Add thinly chopped ginger; saute a minute.
- Add onion and saute until transparent.
- Add green chilly, turmeric powder, chilly powder and hing.
- Mix well and add cooked potatoes and salt if required.
- Mix them well until dried well and mixed with onion.
- Switch off the flame by adding coriander leaves.
- Allow the mixture to cools down completely.
- After that divide the potato filling in to few portions and make lemon sized balls out of it.
- Make a thick batter by combining (ingredients from 12-16) besan flour, rice flour, turmeric powder, chilly powder, salt and water .(the batter must be thick but with a flowing consistency).
- Now carefully dip the potato balls in the batter; coat them evenly all over and drop them in to the hot oil one by one.
- Fry on medium flame until nice golden and crisp.
- Drain in to paper towels and serve hot.
