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