Aloo Bonda/Potato Ball Fritters


Aloo Bonda

2 medium potato
½ cup green peas (optional)
1 green chili chopped
1 tsp chopped ginger
1 small onion chopped
Few curry leaves chopped
2-3 tbsp chopped coriander leaves
1 tsp urad dal
2 tbsp oil
Oil for deep frying

For batter:
½ cup gram flour
1 tbsp rice flour
2 pinch baking soda
½ tsp red chili pwd
¼ tsp turmeric pwd
1 pinch asfoetida
Salt to taste
Water to make a thick batter

Peel and chop potatoes to medium cubes.
Place in a microwave dish along with green peas and 3 tbsp water.
Cooke covered for 6-7 mins till potatoes are cooked soft. Drain excess water and keep aside.
Heat a pan and add oil.
Add urad dal and saute till it becomes golden colour.
Add onion, ginger, green chilis, curry leaves and stir till onions are translucent.
Add turmeric pwd, salt and mix well.
Add potatoes and green peas and mix well.
Mash with a masher or fork. Add coriander leaves, mix and let the mixture cool.
Make small balls of potato mixture.
Make a smooth batter with batter ingredients.
Dip potato balls in batter to coat well and deep fry till golden brown.
Transfer to a kitchen towel.
Serve with tomato ketchup or green chutney.


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