Ashers Aloo Bondas Recipes

ASHER'S ALOO BONDAS

Steps:

• In a frying pan, heat 2 tablespoons oil, and add your mustard seeds.
• When the mustard seeds begin to sputter, add the cumin seeds, jalapeno, salt, ginger and garlic.
• Fry these ingredients for just a few seconds and then add the onions and turmeric.
• When the onions begin to brown, add your cilantro and lemon juice and then add the potatoes.
• Mix well, being careful not to mash the potatoes anymore, and turn off the heat.
• Allow this mixture to cool completely.
• After the mixture has cooled, begin to shape the mixture into small balls, approximately 1 inch in diameter.
• In a medium sized bowl, make a thick batter with your besan flour, cayenne, baking soda and salt, using enough water to make a thick batter.
• Heat your oil in a deep fryer or something large enough to deep fry in.
• Take a potato ball, coat it in the batter, and then carefully drop it into the heated oil.
• Turn the bonda every four minutes, cooking for approximately 15 minutes (more or less) until golden brown.
• Repeat with the rest of the potato balls, cooking as many as you'd like at a time, without crowding them.
• Serve these with chutney of your choice.

ALOO BONDA ( SPICED POTATO BALLS)

Steps:

• Peel the potato & chop into chunks. Boil in salted water for 15 minutes until tender,then drain. Pass through a potato ricer or mash. Leave to cool.
• Heat the oil in a frying pan & fry the onion until soft.Throw in the chilli & spices, then cook for 2 minutes more until aromatic.Add the mashed potato, coriander leaves & stalks, lemon juice & a sprinkling of salt, then mix well & set aside.
• For the batter, sift the flour, turmeric & bicarbonate of soda into a bowl with the salt & water to make a thick batter.
• Roll the potato mix into walnut-size balls. Heat the oil in a pan, until a chunk of bread dropped in sizzles & turns golden. Bit the balls in the batter, then fry in batches.