By: Payal
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Aloo Bonda is the ultimate comfort snack-crispy on the outside, soft and spicy on the inside.
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It's basically mashed potatoes mixed with spices, coriander, chillies, and lemon juice, then deep-fried to golden perfection. Here's how to make it.
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1/2 kg boiled potatoes, 1 tbsp steamed corn, 1 onion, ginger, garlic cloves, 4 green chillies, 1 tsp cumin, curry leaves, ¼ cup coriander leaves, 1½ tsp turmeric
¼ cup coriander leaves, 1½ tsp turmeric powder, 1 tsp chilli powder, ¼ tsp ajwain seeds, 1 tsp chaat masala
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2 cups besan, Water, as needed, Salt to taste, 2 tbsp oil, Extra oil for deep frying
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Boil, peel, and mash the potatoes. Cover and refrigerate.
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In a bowl, mix besan, ajwain, 1 tsp turmeric, chilli powder, 1 tbsp oil, and enough water to make a thick batter. Let it rest for 10 minutes.
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Pound ginger, garlic, and green chillies into a coarse paste. Heat 1 tbsp oil in a pan and add cumin seeds, mustard seeds, and curry leaves.
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Add the ginger-garlic-chilli paste to the pan. Saute for a minute, then add the chopped onions. Saute again.
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After a minute, add turmeric and salt. Toss in the corn, coriander leaves, and chaat masala.
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Stir in the mashed potatoes and mix everything well. Please turn off the heat and let it cool to room temperature.
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Stir in the mashed potatoes and mix everything well. Please turn off the heat and let it cool to room temperature.
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More Kitchen Tips:
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More Kitchen Tips:
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