Aloo Bonda | Potato Bonda Recipe
Preparation time: 15 minutes Cooking time: 15 minutes Makes 12-15 bondas Recipe source: Amma
Ingredients: 3 medium-sized potatoes 1 onion, chopped 1 tsp of ginger garlic paste 2-3 green chillies, deseeded and minced 1 cup of besan / kadalai maavu 1/2 tsp of red chilli powder A fat pinch of hing / asafoetida 1/4 tsp of turmeric powder A small pinch of soda powder (soda bi carb) Salt to taste 1 tbsp of oil + enough to deep fry A small bunch of coriander leaves
How to Make Urulaikizhangu Bonda
- Boil the potatoes until soft, peel, mash and set aside.
- Heat the 1 tbsp oil and lightly saute the onions, ginger, , chillies, and garlic until the onions turn golden brown. Add the mashed potatoes and salt and mix well to combine. Add the chopped coriander leaves. Cook for another 2 mins and aside to cool.
- Once cool, make small balls of this potato mixture and set aside.
- Make a thick-ish paste with the besan, chilli powder, salt, turmeric, and hing. The soda powder is optional but I do add a tiny pinch each time.
- Heat oil for deep frying, dip each of the potato balls into the besan mixture and drop gently into the hot oil.
- Fry until the bondas turn golden brown. Drain and set aside on a kitchen towel. When hot enough to handle, serve with thick coconut chutney. If amma makes snacks, anything goes, even aloo bondas 🙂
