Aloo Bonda (deep Fried Savoury Potato Croquettes)
Famous Delhi street food and a great tea time snack.
4 Potatoes Mashed
2 Finely chopped green chilies
1 Onion finely chopped
1 1/2 Tsp Ginger Garlic paste
2 Tbsp Turmeric powder
1 tbsp oil
1 Tsp jeera
1 tsp Urad dal
1 Cup besan
1/2 Tsp Ajwain
Pinch of cooking soda
Water for the batter
Salt to taste
1 Tbsp fresh chopped coriander
Oil for deep frying
Heat 1 tbsp oil in a kadhai or wok. Add Jeera, urad dal, onions, green chilies, ginger garlic paste, 1 Tbsp of the turmeric powder and saute. Let it cook for about a minute.
Add in the mashed potatoes and salt. Mix all ingredients well and cook on low heat for a minute more. Add chopped coriander and mix well. Check for seasoning and set aside to cool
In a large bowl, mix besan, remaining turmeric, ajwain and cooking soda and mix well. Now add little water at a time and keep mixing to form a thick batter. Thick enough for coating the bondas. Check for seasoning
Take the aloo mixture and form small round balls, about 12 should do.
Heat oil for deep frying. Dip each ball in the besan mix coat well on all sides and deep fry till golden brown. It should take about a minute on each side t cook on medium heat.
Serve the bondas hot with tea and green spicy or sweet tamrind chutneys as accompaniments.
You may use half cup besan and half cup rice flour for a crunchier coating.