POTATO BONDA / ALOO BONDA

This variety of Potato bonda, also called Aloo Bonda,  is my mom's signature recipe. In most of the households, onion is added for potato bondas. I have never ever seen this version being made in any house.

 This version is sans onions, and hence can be offered to Gods on any Pooja day too. Plus, these bondas need not be served hot. If served hot, no doubt, they are superb...but, even when they are not hot, they are so tasty. So, this way, when guests come, we can make this, and don't have to stand near the stove and sweat out.

Ingredients

                                    Potatoes - 3, medium sized, pressure cooked and mashed
                                    Green chillies 4 + a small piece ginger, ground
                                    Fresh coriander leaves, chopped
                                                           Salt to taste
                                                Lemon juice - 2 1/2 tbsps
                                              Cooking oil to fry the bondas

                                                            For the batter
                                                        Besan flour - 1 cup
                                                        Rice flour - 2 tsps

                                                        Chilli powder - 3/4 - 1 tsp
                                                        Hing powder - 1/4 tsp
                                                        Salt to taste
                                                        Baking powder -  a very tiny pinch

                               Recipe Cuisine: South Indian; Category: Snack
                               Prep time: 15 mts; Cooking time: 20 mts.

                                                                  Yields 20 bondas

                                             Potatoes, pressure cooked and mashed

Salt added

Green chilli-ginger paste, coriander leaves added

Mixed well, and kneaded without any lumps and lemon juice added

                                                                         

Besan flour with salt, hing &  chilli powders and baking powder

Whisk into a smooth batter in the consistency like dosa

Oil heated in a pan, bondas made into even sized balls, dipped into batter, and fried. Flames kept on medium

Flipped to the other side

Drained on a kitchen napkin

Served with coconut chutney

                                                               The perfectly cooked Bonda ready!!

This post first appeared in www.malpatskitchen.com

                                                                      Notes
                *Can be served with tomato ketchup, or green chutney. Choice is yours!!


                                                                                                                                                                                                           

Categories: Festival Delicacies, Janmashtami neivedhyams, Navarathri Neivedhyams, No Onion-no garlic, Snacks, Starters