Well... Aloo Bonda are deep fried balls made of potatoes, dipped in spicy gram flour batter. Aloo Bonda is similar to a samosa in that it's a fried spiced potato fritter-y thing. That's where the similarities end. The Aloo Bonda is a stunner when dipped into the coconut chutney. They are very popular in my home town Mangalore. When it comes to popularity, this street food is as popular as any other chats and chatpatas. In every nook and corner you will find Aloo Bonda Gaadi with Gaadiwala busy making these amazing hot bondas and dozens of people slurping hot cup of 'Kaapi' and enjoying Bondas.
2 medium Potatoes, cooked, peeled and mashed
1/2 tsp of Cumin Seeds
1/2 tsp Mustard Seeds
1 tsp Urad Dal
3-4 Green Chillies, chopped finely
1/2 tsp Ginger, finely chopped
1 small Onion, finely chopped (optional)
1/4 tsp Turmeric Powder
2 tbsp chopped Coriander Leaves
Salt to taste
2 tbsp Lemon Juice
Oil for Deep frying
1 cup Gram Flour/Besan
1 tbsp Rice Flour
1/4 tsp Baking Soda(optional)
2 tsp Red Chilli Powder
Heat about two tbls of oil.
Add mustard seeds and when the seeds start to crackle, add the cumin seeds, green chili, salt, ginger and garlic and fry for few seconds.
To this add chopped onion and turmeric powder.
When the onions tuen transparent add mashed potatoes, coriander leaves and lemon juice. Mix well and turn off the heat.
Let the mixture cool and then shape them into lemon sized balls.
Make a thick batter with Besan/Gram flour, rice flour, salt, red chili powder, baking soda and water.
Dip the potato balls into the batter and carefully drop in the oil.
Turn it every four minutes and remove from oil when it turns golden brown.
Serve with tamarind or green chutney or tomato sauce.
Aloo Bonda FillingVariations:
Add few pieces of Cashew nuts with mashed potatoes. They make a big difference.
You can also add cooked green peas to it.