You are looking for a aloo bonda (fried potato balls) recipe that is delicious? How to prepare it not too difficult. If wrong processing then the result is in fact tends to be unpleasant. Whereas the delicious aloo bonda (fried potato balls) should has aroma and taste that able provoke everyone’s taste.

{ There are many little things that can affect the taste quality of aloo bonda (fried potato balls), first from the type of ingredients, then selection of fresh ingredients and good, until how to process and serve. No need dizzy if want to prepare aloo bonda (fried potato balls) which is delicious as long as you know the trick and how to make this dish you can become treat special.

Ingredients and seasonings used in make

1. Prepare For tempering:
2. Take 2 tbsp cumin seed
3. Prepare 2 tbsp black mustard seed
4. Take 3 tbsp urad dal split
5. Prepare 5-6 curry leaves (dried)
6. Use For filling:
7. Prepare 3 large potatoes (peeled and cube cut)
8. Take 1 large onion (thin sliced)
9. Take 1 stick ginger (grated)
10. Prepare 4-5 green chili (finely chopped)
11. Prepare For the batter:
12. Prepare 1/2 cup gram flour (besan)
13. Prepare 1/2 cup rice flour
14. Take 2 tbsp turmeric
15. Prepare 2 tbsp red chili powder
16. Prepare 1 cup canola oil

Add the lime juice and coriander leaves and mix. Boil or steam potatoes till just done. Add oil to a hot pan and add mustard, cumin and urad dal. Add onions, curry leaves and green chilies.

Steps to make Aloo bonda (fried potato balls):

1. Firstly boil the potatoes but let them not be slushy. Using strainer discard the water off.Mash the potatoes and keep aside.
2. Add in cumin, mustard seeds, urad dal in heated oil in a pan and let them splutter on. Meanwhile add in the chopped onion, green chilis, curry leaves and ginger and sauté well. In a bowl add this mixture with the potatoes and knead well while being hot. Take small batches out of it and using your fingers roll out small balls.
4. In a separate bowl add in the besan, rice flour, turmeric and red chili powder. Add a small amount of water to make a smooth batter that is not too thick or thin. Take a wok and fill it with oil and dip the potato balls in batter and pour into the oil. Deep fry in batches and serve with rice puffs.
6. Done and ready to serve!

Fry until the onions turn golden. Whisk remaining turmeric and chile powder, the chickpea and rice flours, cornstarch, baking soda, salt, and ½ cup water in a. To check if the oil is ready, put one drop of batter in oil. The batter should come up but not change color right away. Dip the potato balls into the batter one at a time, making sure the potato balls are completely covered with batter.

I say thank you for using the recipe that I convey on here. hope we Good luck!