Aloo bonda a popular South Indian gluten free snack prepared by using boiled and seasoned potato mixture dipped in a chickpea flour batter and fried until golden brown.
Step 1:Ingredient for Potato Mixture:
2 boiled potatoes(peel the skin and rough mash the potatoes. Set a side)
salt to taste
1 tsp oil
3-4tbsp mint+green chili +ginger paste
1 tbsp lemon juice
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp red chili flakes(Optional)
Procedure for Potato Mixture:
-Heat a pan on a medium flame with oil add mustard seeds, cumin seeds allow it to crackle.
-Add rest of the ingredients mix well. Turn off the flame and allow the mixture to cool completely
-Divide the potato mixture into 8-10 equal parts. Make them into round balls and set a side.
Step 2:For Chickpea batter
1/4 cup chickpea flour
2tbsp rice flour
pinch of baking soda
1/4tsp red chili powder
1/2tsp caraway seeds
pinch of salt
water as needed
-In a mixing bowl add all the ingredients.Mix well and make into a thick batter.
-In a deep fry pan add oil for frying.
-Once oil is hot enough dip the potato balls prepared(step 1) into the batter (step 2) and drop it into the hot oil.
-You can fry 3-4 potato balls simultaneously at the same time until golden brown.
-Transfer them onto a plate with paper towel.
-Follow the same procedure for rest of the balls.
-Serve hot with some coconut chutney or tomato ketchup or eat as is with some Indian chai.