Potato Bonda | Aloo Bonda

Deep fried potato balls dipped in gram flour batter.

Potato bonda is perfect a snack with the evening tea. If you have mashed potatoes in hand, you can make this in a jiffy. Leftover potato masala can be used as a stuffing for dosa or sandwich.

During my initial days of cooking, I was always afraid of deep frying. So here is a small trick. Take a steel ladle, like the ones used to spread dosa. Dip it in the hot oil and then place the balls dipped in batter in the ladle. Gently invert the balls into the oil. Remove the sticking batter in the ladle and repeat for the rest. Easy and safe, right?

Ingredients:

Potato – 3 medium
Onion – 1 medium, finely chopped
Green chillies – 2, finely chopped
Ginger – 1 tsp, grated
Asafoetida/Hing – a pinch
Curry leaves – 1 sprig, finely chopped
Coriander leaves – 2 to 3 sprigs, finely chopped
Turmeric powder – 1/4 tsp
Cumin/Jeera powder – 1/4 tsp
Oil – 1 tbsp + deep frying
Salt – to taste

For batter:
Besan/Kadalamavu – 1 cup
Red chilly powder – 1/2 tsp
Asafoetida/Hing – 1/4 tsp
Salt – to taste

Method:

1. Boil the potatoes. Peel, mash well and set aside.

2. Heat oil and add onions, green chillies, ginger, curry leaves and hing. Fry till the onions become soft and translucent.

3. Add turmeric powder, cumin powder and saute for 1-2 minutes.

4. Add the mashed potatoes, salt and combine well. Add coriander leaves and mix well. Cook for another 2-3 minutes.

5. Allow the mixture to cool. Once cool, make round balls out of the potato mixture.

6. In a bowl mix together besan, chilly powder, hing and salt. Add water little by little to make a thick batter.

7. Heat oil for deep frying. Dip the potato balls in the batter and slowly and gently drop into the oil.

8. Fry till golden on both sides and drain on a tissue paper.

Serve with coconut chutney.