Aloo Bonda

Aloo Bonda is West-Indian Dish comprise of Aloo as stuffed inside the pakora/bajiya.

Yield: 4 Serving

Ingredients:

       Potato                          2 Big (Boiled and mashed)
       Cilantro                       a big bunch (Washed and finely chopped)
       Green Chili                 1-2 (Finely chopped)
       Cumin Powder           1/2 Teaspoon
       Carom seed                 1/4 Teaspoon
       Chickpea flour             1 1/2 Cup (Besan)
       Garam Masala             1/2 Teaspoon
       Lemon Juice                1/2 Teaspoon
       Turmeric Powder        1/4 Teaspoon  (Optional)
       Black pepper               4 (grind in mortar pestle)
       Oil                               4 Cup (for deep Frying)
       Water                          as required
       Salt                              As per taste
 

Direction:

  Mix boiled mashed potato with finely chopped cilantro, black pepper powder, salt, green chili, lemon juice, cumin powder and garam masala powder. This is called stuffing and make big lemon size balls.

Heat oil in the wok for deep frying on medium flame. Now we prepare the batter which will cover our balls to make Aloo Bonda. Mix chickpea flour with carom seed, salt and turmeric powder ,add water to this mixture slowly without making any lumps and make thick consistency batter.

Dip the aloo stuffing balls into the batter and deep fry in oil for 5-9 minutes turn over all side to cook properly. Once you can notice it's golden brown color u can remove and keep on the absorbent paper to reduce oil content. You can add 5 to 6 depending on the space in you're wok, don't more bonda's at a time which prevent them cooking properly from inside.

Serve at room temperature with Green Chutney or Tamarind Chutney or Tomato Ketchup.