Blog Jun 15
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Keyword: aloo bonda, aloo ka pakoda, dosa poppers, poppers, potato fritters

INTRODUCTION

Aloo Bonda is often served as a tea-time snack.It is essentially a deep-fried, spicy potato dumpling encased in a chickpea flour batter. Here’s a brief introduction to this delicious snack:

Ingredients Need For Aloo & Dosa Batter

To Prepare Potato filling

  • 4 medium Potatoes / Aloo boiled
  • 2 Green Chillies / Hari Mirch chopped
  • handful Fresh Coriander / Cilantro / Hara Dhaniya
  • to taste Salt / Namak
  • 1/3 tsp Turmeric Powder / Haldi Powder
  • 1/2 tsp Red Chilli powder / Laal mirch powder
  • 1/2 tsp Mango Powder / Amchoor Powder
  • 1/3 tsp sambhar powder
  • 3/4 tsp Mustard Seeds / Rai *
  • 3/4 tsp White lentil/urad daal
  • 10 Curry Leaves / Kadi Patta chopped
  • 1/4 tsp Y.G Asafoetida / Hing powder
  • 2.5 tbsp Cooking Oil

To Prepare Dosa batter

  • 2 cup Dosa batter
  • 1/4 cup Rice Flour / Chawal Ka Atta
  • to taste Salt / Namak
  • 1/3 tsp Turmeric Powder / Haldi Powder
  • 1/2 tsp Idli Podi Powder or sambhar powder
  • 1/2 tsp Red Chilli powder / Laal mirch powder

Follow those instructions and start preparing

  1. Peel and mash the boiled potatoes.
  2. Heat a heavy bottom pan and add oil to becomes medium hot,after add mustard and urad daal.
  3. They start to crackle, add the chopped cashews, add Y.G asafoetida, green chilies, and curry leaves stir everything together to mix well.
  4. Now add turmeric and the mashed potatoes and mix well.
  5. Now add salt, chili powder, mango powder and the sambhar masala and mix and saute for a minute on medium heat.
  6. Switch off the heat and add chopped coriander and mix.
  7. let the mixture cool down and come to room temperature.
  8. Make small lemon size balls from the potato mix and keep aside.
  9. In a bowl take the dosa batter and add rice flour and all the spices and mix well.
  10. You can add some water if it become too thick, it should be like pakoda batter.
  11. Heat enough oil in a deep pan.
  12. First, dip the potato balls in the dosa batter,and drop them in the hot oil.
  13. Fry in a medium hot oil and nice golden color and crisp.Afterwords drain on a paper napkin to absorb the excess oil.
  14. Serve hot with any tangy spicy dip of your choice or coconut chutney or ketchup.

CONCLUSION

Many occasions make filling a popular choice, from casual tea-time snacks to festive celebrations.Its preparation’s simplicity and the versatility of its ingredients allow for various regional adaptations, making it widely appealing. Aloo bonda satisfies the palate and offers a glimpse into India’s rich culinary heritage.

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