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Saturday, April 04, 2009

Potato / Aloo Bonda



Boiled Potatoes - 4
Onion -1
Green Chillies - 3
Ginger - 1" piece
Coriander leaves - few

Ingredients for Batter
Besan Flour / Chickpea flour - 1 cup
Asafoetida pinch
Oil for deep frying

  • Boil and mash the potatoes coarsely.
  • Chop onion, green chillies and ginger very finely and keep aside.
  • Heat 2 tsp of oil in a frying pan, add mustard seeds and allow it to splutter.
  • Add onions, green chillies, ginger and fry for few Min's till it turn golden brown and then add salt to it and mix well.
  • Now add mashed potatoes to it and mix well. Finally add chopped coriander leaves to it.
  • Allow the potato mixture to cool down and then make round balls.
  • Mix all the ingredients for batter with water to form a hick and smooth paste and keep aside.
  • Heat oil in a wok for deep frying.
  • Dip each of the potato balls in the batter and deep fry until golden brown in color.
  • Drain on paper and serve it with chutney / tomato ketchup.
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