Ingredients ;
- 250 gm potato
- 100 gm besan ( gram flour )
- 2 tbsp oil or ghee
- 1/2 tsp mustard seeds
- 1/2 tsp hing ( asafoetida )
- 1 inch piece of ginger, grated
- 2-3 chopped green chilli
- 1/2 tsp red chilli powder
- 1 onion, chopped
- 5-6 curry leaves
- 1/2 tsp turmeric powder
- salt to taste
Boil the potatoes, peel and mash them. Heat the oil in a
pan. Put mustard seeds, hing, ginger, green chilli and chopped onion. Saute for a while.
Now add curry leaves and put salt. Mix it well and keep aside to cool. In a bowl, take
gram flour, add turmeric powder, little salt and chilli powder to it. Add little water bit
by bit and mix with hand to make a smooth batter ( neither too thick nor too lose ) Make
small balls of aloo ( potato ) mixture. Dip each ball in the batter and deep fry them till
golden brown. Serve Aloo Bonda hot with coriander chutney or tomato sauce.
