ALOO BONDA/BATATA VADA

Aloo Bonda is a very popular snack in India. Also called, Btata vada in North India, this easy snack has its own place in many of the functions in South India. Due to its ease of making, this is the most preferred item in the South Indian marriages. When you are on a train journey, this is one of the popular snacks you can get through out the journey?..from Kanyakumari to Kashmir.  The stuffing is always the potato stuffing with slight variations from region to region. You can add your own spices to suite your taste buds. Here I give the simple recipe of the aloo bonda. Give it a try.

INGREDIENTS

Besan                         1 cup Potatoes                    2 medium Onion                          1 medium Green chilies              1 finely chopped Ginger                        1 inch piece finely chopped Curry leaves             a few, finely chopped Coriander                  3-4 sprigs, chopped Salt                             to taste Red chilly powder    to taste Oil                              for deep frying Mustard seeds          1 tsp Baking soda              a pinch(optional)

          

PROCEDURE

Boil the potatoes, peel and mash them.

Heat a table spoon of oil and add the mustard seeds. When the mustard start to splutter add the onions, green chilies, ginger, curry leaves.

Fry till the onions become soft. Now add then mashed potato, chopped coriander, salt.

Mix well and the stuffing for the bonda is ready.

Let the stuffing cool for a while.

Mean while make the batter.

Add the besan, rice flour, little salt, baking soda and chilly powder in a bowl. Add enough water and make a batter slightly thinner than the bajji batter.

Heat oil for deep frying the bondas.

Divide the stuffing into equal parts and make small rounds.

Take each portion and dip them in the batter, coat the batter evenly, and drop them gently into the hot oil. The oil should be really hot or else the bondas will absorb more oil.

Fry them on a medium high flame to a golden color. Serve hot with any sauce or chutney.