ALOO BONDA ( SPICED POTATO BALLS)
A traditional indian snack. These can be frozen uncooked, so make in bulk & save till needed. These are deep fryed so you will need extra oil for this.
Provided by Pink Penguin
Categories Asian
Time 50m
Yield 16 balls
Number Of Ingredients 14
Steps:
- Peel the potato & chop into chunks. Boil in salted water for 15 minutes until tender,then drain. Pass through a potato ricer or mash. Leave to cool.
- Heat the oil in a frying pan & fry the onion until soft.Throw in the chilli & spices, then cook for 2 minutes more until aromatic.Add the mashed potato, coriander leaves & stalks, lemon juice & a sprinkling of salt, then mix well & set aside.
- For the batter, sift the flour, turmeric & bicarbonate of soda into a bowl with the salt & water to make a thick batter.
- Roll the potato mix into walnut-size balls. Heat the oil in a pan, until a chunk of bread dropped in sizzles & turns golden. Bit the balls in the batter, then fry in batches.
Nutrition Facts : Calories 71.3, Fat 1.4, SaturatedFat 0.2, Sodium 192.8, Carbohydrate 12.6, Fiber 1.9, Sugar 1.4, Protein 2.5
ASHER'S ALOO BONDAS
These are DELICIOUS potato balls. They are full of flavor, perfect for an appetizer or just an afternoon snack! We LOVE these... I cant get enough of them! hehe My fiance made these for me for the first time on my birthday this year! Best birthday snack EVER! :D Besan flour, also known as chickpea flour, can be found in most asian markets, and even some health food stores. Cooking time is the time it takes to make one batch.
Provided by love4culinary
Categories Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a frying pan, heat 2 tablespoons oil, and add your mustard seeds.
- When the mustard seeds begin to sputter, add the cumin seeds, jalapeno, salt, ginger and garlic.
- Fry these ingredients for just a few seconds and then add the onions and turmeric.
- When the onions begin to brown, add your cilantro and lemon juice and then add the potatoes.
- Mix well, being careful not to mash the potatoes anymore, and turn off the heat.
- Allow this mixture to cool completely.
- After the mixture has cooled, begin to shape the mixture into small balls, approximately 1 inch in diameter.
- In a medium sized bowl, make a thick batter with your besan flour, cayenne, baking soda and salt, using enough water to make a thick batter.
- Heat your oil in a deep fryer or something large enough to deep fry in.
- Take a potato ball, coat it in the batter, and then carefully drop it into the heated oil.
- Turn the bonda every four minutes, cooking for approximately 15 minutes (more or less) until golden brown.
- Repeat with the rest of the potato balls, cooking as many as you'd like at a time, without crowding them.
- Serve these with chutney of your choice.
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