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ALOO BONDA
ALOO BONDA

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We hope you got insight from reading it, now let’s go back to aloo bonda recipe. You can have aloo bonda using 20 ingredients and 11 steps. Here is how you achieve it.

The ingredients needed to cook ALOO BONDA:
  1. Provide For Aloo Bonda Batter,
  2. Take 1 cup besan flour
  3. Prepare 1/4 cup rice flour
  4. Provide 1/3 cup water
  5. You need 1/4 turmeric powder
  6. Prepare 1/3 tsp red chilli powder
  7. Get 1 Pinch Asafoetida
  8. Prepare To taste Salt
  9. Provide For Aloo bonda Stuffing
  10. Get 3 medium sized potato
  11. Take 1 medium sized onion
  12. You need 1 or e green chillies finely chopped
  13. You need 12 curry leaves
  14. You need 2 tablespoon chopped coriander leaves
  15. You need 1 tsp chopped ginger
  16. Get 1/2 teaspoon turmeric powder
  17. You need 1 teaspoon mustard seed
  18. You need 1 teaspoon cumin seed
  19. Prepare As needed Oil
  20. Provide To taste Salt
Steps to make ALOO BONDA:
  1. First boil the potatoes in pressure cooker.then peel and mash them
  2. Heat oil in frying pan then add the mustard seed
  3. Allow the mustard seed to splutter then add the chopped onion and saute till they are translucent and soften
  4. Now add green chilli, curry leaves and ginger saute for a minute
  5. Add the turmeric and red chilli powder and stir.now add the chopped coriander leaves and stir
  6. Add the mashed potatoes and salt as required and mix it well for a minute
  7. Make small med sized ball
  8. Take gram and rice flour along with spice powder and mix it well
  9. Dip each potato balls in the batter and coat it well with the batter
  10. Heat oil for deep frying and add the batter coated potato ball in hot oil
  11. Fry aloo bonda till golden on both the sides. Now the Aloo Bonda ready for serve

Aloo bonda is a very famous Mumbai snack. Round balls of mashed and spiced potatoes are dipped in besan batter and deep fried. Very yummy and delicious to eat. Learn how to make aloo bonda. Aloo bondas can be served with coconut chutney, green chutney or ketchup.

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