ALOO BONDA RECIPE (BATATA VADA) / URULAIKIZHANGU BONDA RECIPE

        Aloo bonda/ urulaikizhangu bonda is a classic tea/ coffee time snack and can be made easily. It is sure a kids favourite as it has potato stuffed inside. I wanted to try this for long time, made only once before. But somehow, I haven't made it, that often.  Though I tried this after years, I was happy with the result, as I was bit worried how it would turn out. So here's the snack, that would be a family pleasing snack. I did this post as guest post for Jeyashri and now as I am busy travelling I thought of making use of this post now here and share with my readers as well :)
    

Aloo bonda (Batata vada) recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch/ Dinner
Prep Time:10 mins    |  Cook time: 30 mins     |  serves: 3

Ingredients

Potato - 3

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Onion - 1

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Green chilli - 2

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Ginger, finely chopped - 1 tsp

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Lemon juice - 2 tsp

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Turmeric - 1/8 tsp

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Salt - As needed

 

To Temper (optional)

Oil	2 tsp
Mustard	3/4 tsp
Urad dal	1 tsp
Curry leaves	1 sprig

For the batter

Besan flour	1/2 cup
Rice flour	2 tblsp cup
Ghee	1 tsp
Asafoetida	3 pinches
Turmeric	2 pinches
Cooking soda	2 pinches
Salt	As needed

Method

1. Pressure cook potatoes for 3 whistles, peel off the skin once done and mash it well. Keep aside. In a kadai/ pan, season with mustard urad dal and curry leaves. Add finely chopped ginger, green chilli and onion. Fry till transparent without changing colour. Add turmeric and salt.
2. Add cooked, mashed potatoes and mix well so that the turmeric blends evenly. Stir for 2 minutes an drizzle a tsp of oil. Transfer to a plate and cool down. Make 12 equal sized balls and set aside.
3. In a mixing bow, mix everything under ‘For the batter’ table with little water to make a batter, it should be thick enough to coat the potato balls. I have added black pepper powder as I like the flavor.
4. Heat oil in a kadai and deep fry the potato balls dipped to coat it well in the besan batter mix. Turn over in a minute to cook evenly on both sides. Cook in medium flame.
5. When its evenly golden fried, drain it over kitchen tissue.

Notes

• The stuffing part can be made to suit your taste buds. You can vary the potato masala by adding mint leaves, red chilli powder etc. ;
• The batter Should be thick, otherwise, the look of the bonda will not be round and smooth.
• You can replace pepper powder with red chilli powder as will in the batter.
• Ghee ads a wonderful flavour along with pepper and adds crispiness too.

                            Enjoy hot with coconut chutney (getti chutney), as a tea/ coffee time snack.

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