Aloo Bonda/Aloo Chop
Mashed potato balls coated in a chick pea batter and deep fried.
Servings 2
Ingredients
- 400 gram potatoes boiled
- 5 gram coriander leaf chopped
- 1 tsp dry fenugreek leaves optional
- 1/4 tsp mustard seed
- 1/4 tsp cumin seed
- 1/4 tsp asofoetida
- 4 clove garlic chopped
- 1 tsp turmeric powder
- 1/2 tsp Kashmiri chilli powder
- 1/2 tsp salt
- 1 green chilli chopped
- 60 gram onion chopped
- 6 curry leaf
Batter-
- 200 gram chickpear flour
- 200 ml milk
- 1/4 tsp turmeric powder
- 1/4 tsp salt
- 1/4 tsp Kashmiri chilli powder
For frying-
- 500 ml refined oil
Instructions
- Prepare the batter and set it aside. Make sure, it is thick and viscous.
- Heat 2-3 tbsp of refined oil.
- Add the asoetida, mustard seed ,cumin seed and curry leaves, let it crackle.
- Add the onion, garlic, chopped green chillies, dry fenugreek leaves and chopped coriander leaves.
- Add the powdered spices and turn the heat off.
- Add the potatoes and salt.
- Mash and mix everthing well.
- Put the mixture in the fridge for 30 minutes.
- Heat refined oil for frying.
- Dip your fingers in oil or water.
- Form the mixture into 4 inch ball.
- Coat the balls into the batter and drop into the hot oil.
- On a medium heat fry until golden.
- Serve hot as a snack.