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Aloo Bonda

Prep Time: 30 min
Fry Time: 5 min
Makes: 20 dumplings

Ingredients
For the filling
Potatoes - 4 large
Salt - 1 teaspoon
Green Chilies - 3 , sliced finely
Oil - 1 teaspoon
Cumin Seeds - 1/2 teaspoon
Mustard Seeds - 1/2 teaspoon
Turmeric Powder - 1/2 teaspoon
For the batter
Gram Flour / Besan - 2 cups (also known as chickpea flour)
Rice flour - 3/4 cups
Red Chili Powder - 1-2 teaspoon
Salt - to taste - 1 -2 teaspoons
Water - 1-1.5 cups

Method
I. For the batter
Add gram flour, rice flour, red chili powder & salt to a mixing bowl and mix well
Add water little by little incorporating it into the flour. Add enough to make a smooth and thick batter. Beat well to avoid lumps. (consistency should be like a thick chocolate sauce)

II. For the filling
Mash boiled potatoes
Heat 1 tsp oil, add the mustard seeds. When that cracks, add cumin seeds.
Add the green chili, turmeric powder & salt to the oil and fry for a minute
Add this to the mashed potatoes
Mix well.

II. Making the dumplings
Take around 2 TBsp of potato mixture and make neat tiny balls
Add around 1/4 tsp oil in each groove of the pan and heat it
Dip the balls into the batter
Place one in each groove and let it cook (shallow fry) on one side for at least 2-3 min on medium heat
Gently flip over each of the dumplings. Use a fork & spoon to help you.
Cook for 2-3 min on this side too.
Remove & serve with chutney, pickle, sauce or any dip!

ALTERNATIVELY, heat enough oil in a deep bottomed pan and deep fry these dumplings until golden brown.

Verdict: We loved it and couldn't really tell the difference between a deep fried one and this version.

Notes:
1. The filling used here is devoid of onions or garlic. You can fry them in oil after adding the chilies until golden brown & add to the potatoes.
2. This is not the only filling you can make. Any filling that will hold its form is acceotable. Tofu, beans, paneer are all good options.
3. A simpler way would be just to mash potatoes and add all your favorite spices to flavor it and use that as a filling.
4. I highly recommend getting one of these Paniyaram pans. However, the authentic deep fried ones are always tasty!
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