Alu Bonda (Potato Bonda)


Besan --------11/2 cup
Cumin powder ---- 1 tsp
Red chili powder ----1 tsp
Potato -------4 to 6 medium size.
Green chilis -------- 4
Ginger ---------1/2 inch
Onions --------2 medium
Curry leaves --------5 to 10
Turmeric powder ---1/2 tsp
Salt -------enough

Seasoning items:
Channa dal, urad dal, mustard seeds, cumin seeds.
Asafetida (Hing)--- pinch
Oil-------- for frying


Potato curry preparation:

1.Boil potato and take out the peal.

2.Chop onions into lengthy pieces.

3.Chop chilis, ginger and curry leaves into fine pieces.

4.Take a pan with 2 tsp of oil and prepare seasoning with all seasoning items.

5.When the mustrd seeds splatters, add chopped onion, green chili and ginger pieces.

6.Add little salt to cook them fast.

7.Once the onion gets softer to cut, add boiled potato pieces and salt. And mash well.

8.Add curry leaves and coriander leaves.

Let the curry cool down.

Procedure: Alu Bonda:

1.Mix besan, cumin powder, red chili powder, salt into with little water and prepare thick pakoda batter.
2.Make balls with the potato curry and keep ready.

3.Heat oil in medium flame.

4.Immerse potato curry balls in besan batter . take out and leave gently into the hot oil very carefully.

5.Fry potato bonda into golden brown color and take them out.

Potato bondas are ready. Eat with coriander chutney or ketchup.

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