Aloo bonda (Potato)

February 1, 2008 at 5:53 am Leave a comment


alubonda-final.jpg

Potatoes Or alu : 400 grs. (2 big size )
Onion : 1 big size (cut into small pieces)
Green chilli : 3 (Grind to paste )
Urad dal : 2 Tea spoons
Garam masala : 1/2 tea spoon
Salt to taste
Green peas : 1/4 cup(Fresh green peas or (If dry greenpeas, soaked up to 8 to 10 hours )
Turmeric : A pinch
Vegetable oil : 4 cups(for frying)
Gram Flour : 2 cups
Coriander leaves: Few
Rice Flour: 1/4 cup

Lemon juice : 3 teaspoons

For popu : cumin seeds, mustard seeds, ginger garlic paste.

Preparation of alu curry :

alu-curry.jpg

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alucurry-preparation.jpg

1. Boil the potatoes for 5 to 10 minutes. When potatoes become tender peel them and mash it. ( To make this process simple, just cook them for 1 whistle in a pressure cooker if you have one)

2. Put a nonstick pan on the low flame and add oil. When oil is hot add urad dal, cumin seeds, mustard seeds. Once they pop add ginger garlic paste and curry leaves. Fry the ginger garlic paste until brown. Now add onion, turmeric and salt. When onion becomes tender, add green chilli paste , garam masala and mashed potatoes while stirring constantly. Cover the pan, cook for 5 minutes on low flame.Turn off flame. Keep it for cooling. Add 3 teaspoons lemon juice, mix it well.

3. Make besan batter by mixing gram Flour (Besan), rice Flour, salt and baking powder. Add the water and mix it. Prepare the batter thick like condensed milk.

Preparation of aloo bonda.

alubonda-balls.jpg

bonda-batter.jpg

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Heat 2 to 4 cups oil in a deep bottomed vessel or kadai.

Make a small lemon size balls from the curry , dip it into prepared besan paste and fry them in oil until golden brown.

Serve when hot. It makes very good evening snack.

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Entry filed under: Breakfasts, Evening snacks.

Aloo kurma (Potato) Sambar

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