aloo bonda recipe in hindi, how to make aloo bonda
aloo bonda recipe by nisha madhulika
Ingredients for tomato stuffed Aloo Bonda
Chickpea flour – 1.5 cups (150 grams)
Potato – 3 (300 grams)
Tomato – 3 (300 grams)
Ginger baton (grated) – 1 inch
Green chili – 3 to 4
Green coriander leaves – 3 to 4 tbsp
Coriander powder – 1.5 tsp
Red chili powder – 1 tsp
Turmeric powder – 1/2 tsp
Dry Mango Powder – 1/2 tsp
Garam Masala – 1/4 tsp
Baking soda – less than 1/4 tsp
Carom seeds – 1/4 tsp
Salt – 1 tsp
Oil for frying
How to make tomato stuffed Aloo Bonda
Take 1.5 cups of chickpea flour in a bowl, add some water to it and stir until its lumps dissolve in the water. Add a 1/2 teaspoon of salt, red chilli powder, a 1/4 teaspoon of turmeric powder to it.
Add a 1/2 teaspoon of carom seeds after crushing to it followed by a teaspoon of baking soda. Mix all the ingredients well for the batter.
After mixing it, keep it aside to ferment for 10 minutes. Take 3 potatoes, boil and peel them. Break these finely and add 3 to 4 finely chopped green chillies to it.
Add a ½ teaspoon of ginger paste, a teaspoon of coriander powder, a ½ teaspoon of dry mango powder to it. Add a ¼ teaspoon of Garam Masala, a ½ teaspoon of red chilli powder, a ¼ teaspoon of turmeric powder, a ¾ teaspoon of salt to it.
Add 2 to 3 tablespoons of finely chopped green coriander to it. The stuffing will be cooked, chop 3 tomatoes into the thicker sized slices. Lift a slice of tomato, place potato stuffing over and around it.
Assemble all the slices likewise. Preheat oil in a wok, the oil should be rightly heated. Turn the flame to medium, lift a slice and dip it in the batter. After coating it well with the batter and add a slice to the oil.
Let it fry on low flame for 2 to 3 minutes. Flip and fry it on low to medium flame until it becomes golden brown. After frying it, drain it out of the wok and fry all Bondas likewise.
Tomato stuffed potato Bonda is ready to be served. Serve it hot along with green coriander dip or tomato sauce.
aloo bonda recipe by sanjeev kapoor
Ingredients for Traditional Potato Bonda Recipe
Gram Flour boiled, peeled and mashed 4 large
Potatoes 1 tbsps + for deep-frying
Mustard seeds 1 teaspoon
Split black gram skinless (dhuli urad dal) 1 teaspoon
Turmeric powder 1/4 teaspoon
Green chillies chopped 3-4
Ginger chopped 2 inch piece
Onion chopped 1 small
Salt to taste
Fresh coriander leaves chopped 1/2 bunch
Batter
Gram flour (besan) 1 cup
Rice flour 1 teaspoon
Red chilli powder 1/4 teaspoon
Turmeric powder 1/4 teaspoon
Salt to taste
Method
Heat one tablespoon oil in a non stick pan, add mustard, urad dal, turmeric powder, green chillies, ginger and onion and sauté for two minutes.
Add potatoes, salt and coriander leaves and mix well. Divide into equal portions and roll into balls. Mix together besan, rice flour, red chilli powder, turmeric powder, salt and sufficient water to a thick and smooth batter.
Heat sufficient oil in a kadai, dip the potato balls in the batter and slide into the hot oil and deep fry till golden brown in colour. Drain on absorbent paper. Serve hot.
