Aloo Bonda / Potato Bonda South Indian style

Paajaka Recipes
Thu, 13 Jan 2011 20:26:10 +0000
a couple of bondas plus a cup of coffee or tea equal to bliss. A perfect dish on a rainy day! here is the recipe. Ingredients: For the filling: Potatoes (white or red skin) - medium size - 8 to 10 Red onion - medium size -1 Green chillies - 4 Ginger - 1 inch Little oil for seasoning Mustard seeds - 2 teaspoons Urud dal - 2 teaspoons Turmeric powder - half teaspoon Asafoetida powder - half teaspoon Coriander leaves - handful - finely chopped Salt as required For the batter: Besan flour - 1 cup Rice flour - 3/4 cup (three quarters of a cup) Turmeric powder - a pinch Red chilli powder - 1 teaspoon Salt - as required Baking soda - half teaspoon (optional) ( Note: I did not use the baking soda and the bondas were not crispy. The taste was still good.) Water - just enough to make a thick batter For deep frying: Enough oil to deep fry the bondas Method: Prepare the filling: Cook the potatoes. Peel off the skin. Mash well and keep it aside. Chop the onions and green chilllis very finely. Peel off the skin from the ginger and chop finely. Heat a tablespoon oil in a kadai. Add the mustard seeds, when it pops, add the urud dal, green, chillis, ginger and onion. Saute until the onions are soft. Now, add the turmeric powder, asafoetida powder, salt, chopped coriander leaves and mashed potaotes and mix well in low heat. DO NOT ADD WATER. Keep stirring until equal distribution of spices. Keep it aside and allow it to cool. When it's luke warm, make small balls and arrange in a plate. The filling is ready to be dipped in batter and deep fried. Prepare the batter: Take a mixing bowl and mix in the besan flour, rice flour, salt, turmeric and red chilli powders and soda if your are adding. Whisk it dry and then add water little by little while stirring continuously. Make sure the batter is thick (thicker than the bajji batter) and there are no lumps. The batter is ready too. Deepfrying bondas: Heat oil in a kadai. Test by frying a drop of the prepared batter. The fried batter should come to the surface frizzing. Hold the mixing bowl near the oil, take a prepared potato ball, dip it in the batter and glide it in the bowl corner to prevent dripping and then slide it gently into the hot oil. You can fry 3 to 4 bondas in each batch. Make sure the oil in in medium heat. With utmost caution, keep tossing the bondas so that it is fried well on all directions.  When the bondas turn a little darker than golden brown, take the bondas out carefully and place them in a paper towel lined bowl. Serve the hot bondas with chutney of your choice. When serving for children keep in mind the filling will be super hot. I did not prepare any chutney and I served it with masala chatpat maggie sauce.
Share on Newzsocial
0

Recent Articles

  • Food Republic
    Tue, 10 Jul 2018 15:00:10 +0000
     
  • Cookie + Kate
    Tue, 10 Jul 2018 15:00:00 +0000
     
  • Eater
    Tue, 10 Jul 2018 17:32:51 +0000
     
  • The Saffron Vanilla Snickerdoodle Cookies sold at Blue Bottle Coffee are a favorite of mine. I like to sit in the sun on the beautiful stone slab benches across from the Blue Bottle Coffee kiosk in Hayes Valley, San Francisco with a macchiato a snickerdoodle to share. This, the first Blue Bottle Coffee location, is just a short walk from my house in an alleyway. A not-so-secret spot, slightly off the main strip – source of excellent coffee and cookies! I also love to have lazy breakfasts beneath the tall ceilings, light streaking through the massive windows, in their cafe at Mint Plaza. I’ve known there was a Blue Bottle Coffee book in the works, and each time I go, I find myself uttering the same nine words, usually with my mouth full – I really hope this recipe is in the book. In addition to their coffee, which I’m more than happy to brave a line for, I have a list of go-to favorites from their beautifully concise and inspired menu. My hope was that all would be in the book: these Saffron-Vanilla Snickerdoodles, the Pickled Fennel Egg Salad, the Sesame Absinthe Cigars, and Catalan Eggs with Braised Greens. Check, check, check, and check! Every one is in the book. And like all things Blue Bottle, this is worth the wait. The Best Snickerdoodle Cookies The book will be released October 9th (I originally posted this in 2012), but I’ve been hassling Ten Speed to get me an early copy for months. In part because I wanted to bump up my coffee know-how, but (no surprise) I was particularly excited about the recipes – the Saffron Vanilla Snickerdoodle Cookies were first up. In contrast to traditional snickerdoodles, Caitlin describes them as having “an unusual butterscotch flavor from the combination of saffron, brown sugar and vanilla.” If you love snickerdoodles, please try these! Now, I know these cookies well, and this recipe delivered a version that is a dead-ringer of the original. The same as the ones I would buy at the kiosk – buckle in the middle, kiss of saffron, a thin golden crust that gives way to a fudge-textured center. Thank you. Arguably the best snickerdoodle cookies I’ve ever had. I made a double batch for a family trip to Lake Tahoe last week – baking half for the drive there, freezing the remaining pre-scooped dough to bake at the cabin. Everyone loved them. I hope you like these as much as I do, make a double batch and freeze half of the pre-scooped dough for later baking. And be sure to measure the saffron carefully -it’s easy to go too light/heavy. xo -h Continue reading Saffron Vanilla Snickerdoodle Cookies on 101 Cookbooks
    101 Cookbooks
    Tue, 10 Jul 2018 14:40:37 +0000
     
  • Mother Thyme
    Tue, 10 Jul 2018 14:12:19 +0000
     
  • What's Gaby Cooking
    Tue, 10 Jul 2018 18:00:03 +0000
     
 

Comments