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Monday, August 18, 2008

Aloo Bonda

2 medium sized Potatoes/Aloo
2-3 Green Chillies
2-3 Coriander leaves
8-10 Green peas
4-5 Curry leaves
1/2 medium sized Onion
Pinch of Turmeric powder
1 cup Bengalgram flour / Besan / Kadle hudi
2 tsp Rice flour
1/4 tsp Chilly powder
Pinch of Asafotida powder
Pinch of Cumin seed powder
10-15 Cumin seeds
Salt to taste

Cook the potatoes in a pressure cooker. (3-4 whistle) Once the pressure goes off, remove the outer cover of potatoes, smash it properly and keep it aside. Finely chop onion and fry it in a pan by adding 1 tsp oil unitill onion turns golden in color. Add this fried onion to the vessel containing smashed potatoes. Add salt, chopped green chilly, chopped curry leaves, chopped coriander leaves and green peas to the same vessel.

Mix them well, make small balls out of it and keep it aside.
Add rice flour, bengalgram flour, asafotida, cumin seeds, salt, chilly powder, cumin seed powder in a vessel. Mix it well by adding sufficient amount of water. (Don't make the batter too thin.)
Keep oil in a thick bottommed vessel and heat it. Take each potato ball, dip it in batter and deep fry it in oil.

Serve hot along with Tomato ketchup.

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