Aloo Bonda ~ Fried-Batter Covered-Spicy Potato Dumplings
Aloo Bonda ~ Fried-Batter Covered-Spicy Potato Dumplings takes about 45 minutes from beginning to end.
- Servings: 3
- Total cooking time:
Ingredients:
- 1/2 teaspoon • Red chilli powder
- 3 thai green chillies, chopped
- a bunch of cilantro, chopped finely
- 2 –3 curry leaves, torn into half
- 1 cup gram flour ( besan)
- 1 teaspoon garam masala powder
- 3 tablespoons oil
- 1/2 red onion, finely chopped
- 1 russet potato, boiled and mashed
- salt, to taste
- 1/2 teaspoon • Turmeric powder
- 450 mls water, (3 cups)
Instructions:
- Mix well the ingredients for the filling and keep aside. Prepare the batter it should be slightly thinner than pancake batter consistency. Dont make it too thin or else it will not coat the filling well.
- Heat the oil. Make small lemon sized balls of the filling, dip it in the batter and deep fry in the oil till the outside turns slightly golden brown in colour.
- Drain on paper towels and serve with cilantro-mint chutney and/or good ol ketchup.
