A classic tea time snack loved since centuries, a go-to south Indian street food for many – Aloo Bonda (Potato Stuffed Fritters).
‘Aloo’ meaning potato, ‘bonda’ meaning roundels. A snack we’ve loved as kids prepared fresh by our mother, batch after batch invitingly perfect, sitting on the absorbent towel lined colander, on the kitchen counter top. Prepared always with love and a lot of care, such home-made snacks truly were invaluable.
We as kids would be waiting impatiently for the fritters to cool down, being reminded gently, that even if the outer casing cools down, the inner filling will take a while. In the warm climate back home, it would take much longer testing our patience. We knew however, we would be rewarded in the ultimately 🙂
It was such a memory that got me thinking of treating my family with the tasty aloo bonda. It had been ages since i have cooked any deep-fried snack. The last occasion, I cooked bondas were in the ‘appe pan’ or the ‘paddu pan’ (ebelskiver pan). You can find the post here. Similarly, if you so wish, you can prepare these potato bondas using the appe pan which will need less oil although the outsides are likely to not be as crispy. There will be less chance of a mess with such a pan, in case the bonda breaks.
As I was cooking, I managed to click a couple of iphone captures. Before I knew it, they were all gone, leaving me no time to capture these delicious bondas as beautifully as they deserved! However rough, they deserve to be shared. So here goes.
Aloo Bonda (Potato Stuffed Fritters) Method:
- for the filling>>
- 1 large and 1 medium potato
- 1 tablespoon oil
- ½ teaspoon mustard seeds
- 1 teaspoon yellow split peas/chana dal
- 1 teaspoon split black gram/urad dal
- ¼ teaspoon turmeric powder
- 2 to 2 green chilies
- juice from ½ a lemon (adjust to taste)
- salt to taste
- for the batter>>
- 1 cup gram flour/besan
- salt, red chili powder to taste
- a pinch of asafoetida/hing
- you may add a pinch of soda if you so wish
- for the filling>>
- Cook the potatoes, peel and mash( but not too fine)
- In a pan, stirfry and cook 1 large onion finely chopped, in a tempering of oil, mustard seeds, chana dal, urad dal, green chili.
- Add turmeric powder, cooked mashed potato, combine adding salt and chopped coriander. Flavor with lemon juice (used ½ a lemon nearly).
- Make small balls from the filling.
- For the batter>>
- Mix gram flour, turmeric powder, red chili powder, salt and pinch of asafoetida . Adding water prepare the batter.
- The batter should be medium consistency. Not too thin nor thick . (Should coat the back if a spoon well). I don't add any soda. You may add a pinch if you so wish.
- Just use a whisk and make sure it's lump free and fluff it up by beating it with a spoon.
- Dip the balls prepared of the filling in the batter to coat all over(if it's not coating well, add some more gram flour to thicken) .
- Deep fry until golden all over at medium heat. Transfer to an absorbent towel. Serve.
Fry the bondas at medium heat and do not over crowd the pan. Fry only a few at a time.