Aloo Bonda | Indian Mashed Potato Fritters

Thursday, June 29, 2017

I can't believe Ramadan got over so soon and my body is not yet accustomed to the change. Not hungry, not sleepy in the night, sleepy in the day time and hungry at odd hours, etc. Even the 4 to 5 days of Eid holidays didn't fix the body clock. Hope to get back to a routine that keeps me close to Quran as it did during Ramadan. InshaAllah. On a brighter note, what a fantastic Ramadan vibe on social media! I was not very active but it was not easy to stay away from the food feed inspiration throughout the month from around the globe. 

It has been three years since I came to Yanbu and this is my first Eid in my this home. I was so excited because this means, I will be starting my own Eid tradition. The flip side was that my newly acquainted friends were not in town for EID so I couldn't share any of my sweets or biryani as wished.

This Ramadan there was not a day we did not Deep Fry! Aloo Bonda is F's favourite but I tend not to make them too often because, if potatoes are boiled and mashed, then I prefer it going between Paratha dough saving myself from another what's for dinner dilemma. Btw, this Ramadan I hardly made any Parathas.. so unlike me! 

Aloo Bonda | Indian Mashed Potato Fritters

Aloo Bonda is the most popular snack of the Indian Subcontinent made with the humble Potato that is boiled and roughly mashed, that gets added to a masala made with onions and curry leaves, shaped into balls and dipped in chickpea flour batter and then deep fried in golden oil... Aloo Bonda for you! 
Each state of India might have their own twist but major ingredients remain the same. What I have shared is purely south-Indian style. 

The key to a perfect Aloo Bonda that does not suck oil while frying is to mash it coarsely. We don't need smooth potato mash so a lot of chunks is totally ok as far as they are cooked. 

Next key item is the flour batter which needs to be in a pouring consistency, not runny, not thick that it doesn't fall off the spoon, and not too thin that it doesn't stay in the spoon. Got it? 

Aloo Bonda | Indian Mashed Potato Fritters


Frying the aloo bondas in the right size pot also helps with the perfect shape. Too less oil or too shallow pan, you get one side flat bondas. So use a deep pot with enough oil to deep fry. 

To make a perfect ball shape, I have used a spoon to scoop the batter-drenched balls and drop carefully into the hot oil. 

I have also taken the liberty to add Dukkah because I had them but it is optional. Even though everything is pre-cooked except for the batter, you will still have to fry the aloo bondas on medium flame to get crispy bondas. 

Aloo Bonda | Indian Mashed Potato Fritters
(By this time the sun was going off and so the shades changes... )

Aloo Bonda | Mashed Potato Fritters

Yields: for 2 to 3 people.

INGREDIENTS

For the Mashed Potato:
3 medium sized potatoes (that fits in a 2-litre pressure cooker), boiled for 3 to 4 whistles,  peeled and mashed coarsely.

For the Aloo Bonda Balls: 
2 tablespoons oil
1 teaspoon mustard seeds
1 teaspoon split urad dal
1 to 2 sprigs of curry leaves, chopped
2 to 3 green chillies, chopped finely
1 large onion, chopped finely (divided)
1/2 inch ginger, chopped very finely
2 pinches turmeric powder
1 teaspoon lemon juice
1/4 teaspoon Dukkah (optional) or use a dash of chaat masala or just add more lemon juice
a handful of coriander leaves, chopped finely
boiled and mashed potatoes
Salt to taste

For the batter: 
3/4 cup chickpea/besan/gram flour
2 tablespoon rice flour
a good pinch of asafoetida/hing
a dash of turmeric powder
1/2 teaspoon red chilli powder
a pinch or two of baking soda
Salt to taste
a teaspoon of oil o ghee
Enough water to bring batter to "not too thick nor too thin" or pouring consistency

Oil to deep fry

METHOD

Prepare the Mashed Potato Balls:
  1. Heat oil in wok or deep pan and add mustard seeds, urad dal and curry leaves. Let them splutter until urad dal turns golden.
  2. Add ginger, green chillis, half of the chopped onion with a dash of salt. Saute until onions turn translucent and then add the turmeric powder to the mix and stir for a minute.
  3. Transfer the content to the bowl of mashed potato, add the lemon juice, dukkah, remaining chopped onions, coriander leaves and more salt if required 
  4. Mix everything thoroughly with your hand or fork 
  5. Make equal sized balls and keep them on a plate (make big or small depending on your pot size and oil used)
Prepare the Batter when you are ready to fry
  1. Mix all the batter ingredients in a bowl and add enough water to make a pouring consistency batter that is not too thin or not too thick. 
Fry Aloo Bonda
  1. Heat oil in a kadai on a medium flame
  2. Dip the aloo balls into the batter bowl using a spoon and ensure to coat it well
  3. Pick the ball with the spoon and drop it carefully into the hot oil. Don't crowd the kadai.
  4. Deep fry the aloo bondas on medium flame by turning over the balls often so it is cooked evenly and gets crispy outside
  5. Remove using a slotted spoon once all the bondas turn deep golden shade 
  6. Place on a kitchen tissue and serve hot with ketchup or any chutney of choice! or as is! 
Aloo Bonda | Indian Mashed Potato Fritters

I made this batch for iftar and had shared on Instagram stories. I am quite positive that a majority of world population must have had this delicious snack and will agree that there are no two aloo bondas tasting the same! 😜

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