Aloo Bonda

Why do you eat? Yeah, I know,  it sounds like a pretty dumb question. Seriously, tell me, why do you eat? From childhood, we are taught that we should eat when we are hungry. But I think today we eat at all times except when we are hungry. Over the period of time, from being a basic necessity, food has transformed to something huge, something like a “way of life” for example vegan, organic, earthy, the list goes on.. Sometimes I feel food has carved it’s own life!

I’m sure if we all followed the principle of eating food when we feel hungry, we would not be having issues like obesity. I think we eat food mostly to satisfy our emotions or feelings rather than to satisfy hunger. What do you think? When we feel happy.. we celebrate by eating, sad… we seek out comfort food, tensed… we do binge eating, nostalgic… try to recreate the memories by cooking food that rekindles the memories. See our emotions and food have a “twisted” relationship, whether we like it or not.

This recipe is also a result of an emotional eating. Recently when things were going downhill a bit, I wanted to reassure myself that there will be an uphill too. I wanted to remind myself about the good times and obviously no good times is complete without food, right? This particular dish brings back many good memories along with the comforting feeling that this too shall pass.

So here you go with the recipe. I really enjoyed making as well as eating it and so did the others who shared it with me. I was having a deep fried snack after a while and I thoroughly enjoyed the experience ;) Honestly, nothing matches the deep fried goodness. Sadly, like everything else in life, this too comes at a price. So if you are in a mood to indulge, this is a good choice. Crispy from outside and soft on the inside. Hot bondas with chutney and ketchup on the side and a piping hot tea, now that’s something exciting to look forward to…

Here is the recipe…

Aloo Bonda
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Aloo Bonda

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Course: Veg Appetiser, Veg Snack, Veg Starter
Cuisine: Indian
Servings: 4 -5
Author: Maria Jose Martin

Ingredients

  • 3 medium Potato (boiled and mashed (refer notes))
  • 1 small Onion (chopped finely)
  • 2 Green chilli (chopped finely)
  • 1/2 tbsp Urad dal (uzhunnu parippu)
  • 1/4 tsp Mustard seeds
  • 1/4 tsp Turmeric powder
  • 1-2 tsp Lemon juice
  • Curry leaves

For coating

  • 3/4 cup Besan (gram flour)
  • 1.5 tbsp Rice flour
  • 1 tsp Chilli powder
  • 1/2 tsp Asafetida (kayam)
  • 1 tbsp Hot oil
  • 1/2 tsp Bicarbonate of soda
  • Salt
  • Oil (I used sunflower oil)

Instructions

  • Heat oil in a pan and crackle the mustard seeds. Add urad dal and fry, till it turns brown.
  • Add chopped onion, curry leaves and green chilli and cook till the onion becomes soft, no need to brown it. Add turmeric powder and cook for a min. remove from fire. Let it cool for 10-15 mins. Add the cooked onion mixture, salt and lemon juice to mashed potatoes. Mix well. Make balls of equal size from the potato mixture.
  • For the coating
  • Mix together besan, rice flour, chilli powder, asafetida, hot oil, bicarbonate of soda and salt. Add 1/2 – 3/4 cup water and make a thick batter. The consistency of the batter should be medium thick.
  • Heat oil in a deep and wide pan. When the oil becomes really hot, reduce the flame to low-medium. Dip the poatato balls in the batter and fry in the hot oil. Flip the balls after a min or two. Fry it till it becomes golden brown in colour.
  • Serve hot with tomato ketchup and chutney

Notes

I mashed the potatoes without any lumps. But if you like a small bite, dont mash the potatoes completely. If you are boiling the potatoes with salt, be careful when adding salt while cooking.
You can adjust the consistency of the batter for outer covering to suit your taste requirements. Make sure that the batter sticks to the bonda, after dipping it. If the batter doesnt stay, add some more rice flour and thicken the batter.
You can make the filling in advance and keep in fridge. It’s better to serve the bondas hot. I made coriander chutney for the bonda.
I got 16 small-medium size bondas from the above qty. I deep fried the bondas.
Tried this recipe? Let others know by…mentioning @mariasmenu or tagging #mariasmenu
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