Aloo Bonda / Potato Dumplings

 It was raining down from the skies; neither wasn’t pouring cats and dogs, it was a pleasant cold weather in the evening. So, thought of making some deep fried snacks. Today, I am coming with one of the famous dish Aloo bonda. Aloo Bonda's are balls of mashed lightly spiced potatoes dipped in chickpea flour and deep fried till golden brown. On a rainy evening this will taste heaven. Oh, it brings back many cherish memories. I remembered the rainy days in India; we used to buy it from the road side tea shops. Myself, my brother & sister used to have a tug of war to get more portion..

I wish there was someone to make this for me so I could enjoy them really hot…so hot that you’d have to huff and puff on them before you eat them and still manage to scald your tongue!

Ingredients
Potatoes - 4 ( boiled potatoes)
Green chilies – 1 or 2 finely chopped
Ginger – ½ tsp (grated)
Curry leaves – 1 string
Salt to taste
Asafetida -1/4 tsp
Turmeric powder -1/2 tsp
Coriander powder – 1/2 tsp
Cilantro Leaves – 2 tbs finely chopped
oil -2 tsp
Mustard seeds – 1 tsp
Urad dal – 1 tsp

Other
Oil – as required, for deep-frying the bondas

For batter
Besan/Gram flour-1/4 cup
Rice Flour – 3 tbs
Salt to taste
Chili Powder -1/2tsp
Turmeric powder -1/4tsp
Asafetida -1/4 tsp
Baking soda – 2 pinch
Water – ½ cup

Method

In a bowl mix gram flour, Rice flour, turmeric, chili powder,asafetida,salt,Baking soda and water to make a thick batter..

Next, get the filling ready. Heat oil in a wok. Add mustard seeds, when it pop add urad dal, asafetida, curry leaves, green chilies, ginger, turmeric & coriander powder. Stir well. Mash the pressure cooked potatoes and add them to the wok. Add salt, if you want, add coriander leaves also. When cool make the mixture into small balls.

Heat oil in the kada/wok, dip the balls one by one into the batter and deep fry them…Drain on paper towel..So the tasty potato bonda is ready to serve..Serve hot with chutneys or sauce ….