aloo bonda | aloo vada recipe

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aloo bonda
Prep Time 20 minutes
Cook Time 15 minutes
Servings
bonda
Ingredients
For Filling (1 Cup = 250 ML)
For Batter (1 CUP = 250 ML)
Prep Time 20 minutes
Cook Time 15 minutes
Servings
bonda
Ingredients
For Filling (1 Cup = 250 ML)
For Batter (1 CUP = 250 ML)
Instructions
For Filling
  1. Heat oil in a pan.
  2. Add cumin seeds, fennel seeds, asafoetida, coriander seeds and ginger paste to it. Saute for a while on low-medium heat.
  3. Add green chilli and mix.
  4. Now add all the spices. Red chilli powder, dry mango powder and garam masala to it. Mix well.
  5. Add boiled-mashed potatoes to it and mix.
  6. Now add salt and fresh coriander to it. Mix well. The filling is ready. Transfer to a bowl and let it cool.
  7. When it's not too hot to handle, use your palm and make small balls out of it.
For Batter
  1. Take gram flour/besan in a bowl.
  2. Add carom seeds, salt, turmeric and baking soda to it. Mix well.
  3. Now start adding water, small portions at a time and keep mixing. Prepare a little thick batter.
  4. At last add some oil to it and mix.
  5. Now take the balls which were prepared earlier, dip it into the batter. Coat it well.
  6. Now fry then in hot oil until golden brown. (Medium heat) Serve hot with chutney.
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Full recipe –

  1. Heat oil in a pan.

  2. Add cumin seeds, fennel seeds, asafoetida, coriander seeds and ginger paste to it. Saute for a while on low-medium heat.






  3. Add green chilli and mix. Now add all the spices. Red chilli powder, dry mango powder and garam masala to it. Mix well.





  4. Add boiled-mashed potatoes to it and mix.


  5. Now add salt and fresh coriander to it. Mix well. The filling is ready. Transfer to a bowl and let it cool.



  6. Take gram flour/besan in a bowl. Add carom seeds, salt, turmeric and baking soda to it. Mix well.






  7. Now start adding water, small portions at a time and keep mixing. Prepare a little thick batter.


  8. At last add some oil to it and mix.

  9. This Consistency.
  10. When the filling is not too hot to handle, use your palm and make small balls out of it.



  11. Dip it into the batter. Coat it well.


  12. Now fry then in hot oil until golden brown. (Medium heat)



  13. Serve hot with chutney.

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