**Aloo Bonda: A crispy, fluffy, and savory Indian snack originating from Maharashtra.**
Aloo Bonda is a delectable and popular Indian snack comprising a crispy golden outer layer enveloping a soft, fluffy, and flavorful potato filling. This dish traces its origin to the vibrant state of Maharashtra, India, and holds a special place in local culinary traditions. If you're seeking a delightful and easy-to-prepare snack, Aloo Bonda fits the bill perfectly. This article presents a comprehensive guide to making Aloo Bonda, featuring two distinct recipes tailored to your preferences. The first recipe adheres to the classic Aloo Bonda preparation, while the second offers a unique and delectable twist by incorporating sweet corn. With step-by-step instructions and a treasure trove of tips, you'll embark on a culinary journey that will leave you craving more of this irresistible snack.
ALOO BONDA RECIPE
South Indian aloo bonda recipe - Deep fried snack made with spiced potato balls from South Indian cuisine.
Provided by Swasthi
Categories Snack
Time 40m
Number Of Ingredients 24
Steps:
- Steam or boil potatoes without making them mushy. You can boil in a pot or cooker.
- Pour oil to a hot pan. Add dal, mustard and cumin. Fry until the dal turns golden.
- Saute ginger just for 30 secs.
- Next add onions,salt, curry leaves and green chilies. Fry them.
- When the onions turn golden, add the turmeric, garam masala, coriander powder and saunf.
- Add potatoes and mash them a bit without making them mushy.
- Mix well. Sprinkle lemon juice and coriander leaves.
- Cool this and make 6 to 8 balls.
- Add besan, rice flour, salt, chili powder and turmeric to a large mixing bowl.
- Pour enough water little by little and mix it well to make a batter that is neither too thin or nor too thick. The batter must be moderately thick and smooth.
- Beat the batter well.
- Heat oil in a deep fry pan or kadai.
- When the oil is hot enough, do the heat test by dropping a drop of batter. It must raise in the oil slowly and should not sink or turn brown quickly.
- With the help of a tbsp dip each ball in the batter, swipe off the excess and drop in the hot oil.
- Each batch you can fry about 3 to 4 balls depending on the size of your pan and oil used.
- After a minute begin to stir and fry until golden.
- Repeat making all until all the balls are done.
- Drain the golden fried aloo bonda on to a kitchen tissue.
- Serve aloo bonda hot or warm with chai or chutney.
Nutrition Facts : Calories 156 kcal, Carbohydrate 14 g, Protein 3 g, Fat 9 g, Sodium 309 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
ASHER'S ALOO BONDAS
These are DELICIOUS potato balls. They are full of flavor, perfect for an appetizer or just an afternoon snack! We LOVE these... I cant get enough of them! hehe My fiance made these for me for the first time on my birthday this year! Best birthday snack EVER! :D Besan flour, also known as chickpea flour, can be found in most asian markets, and even some health food stores. Cooking time is the time it takes to make one batch.
Provided by love4culinary
Categories Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a frying pan, heat 2 tablespoons oil, and add your mustard seeds.
- When the mustard seeds begin to sputter, add the cumin seeds, jalapeno, salt, ginger and garlic.
- Fry these ingredients for just a few seconds and then add the onions and turmeric.
- When the onions begin to brown, add your cilantro and lemon juice and then add the potatoes.
- Mix well, being careful not to mash the potatoes anymore, and turn off the heat.
- Allow this mixture to cool completely.
- After the mixture has cooled, begin to shape the mixture into small balls, approximately 1 inch in diameter.
- In a medium sized bowl, make a thick batter with your besan flour, cayenne, baking soda and salt, using enough water to make a thick batter.
- Heat your oil in a deep fryer or something large enough to deep fry in.
- Take a potato ball, coat it in the batter, and then carefully drop it into the heated oil.
- Turn the bonda every four minutes, cooking for approximately 15 minutes (more or less) until golden brown.
- Repeat with the rest of the potato balls, cooking as many as you'd like at a time, without crowding them.
- Serve these with chutney of your choice.
AMISH BUTTER AND EGG DINNER ROLLS
Soft, light, buttery rolls that are perfect with pretty much any meal of the day.
Provided by Rebekah Rose Hills
Time 2h40m
Yield 12
Number Of Ingredients 8
Steps:
- Combine warm water, yeast, and sugar in the bowl of a stand mixer. Whisk to blend and set aside for 8 minutes, or until yeast has activated and is very frothy.
- Add 3 cups flour, 3 tablespoons butter, egg, and salt to the bowl. With the dough hook fitted, turn mixer on medium speed until the dough comes together into a ball. Turn speed down to a "2" (medium-low) and continue kneading for 3 minutes, until dough ball is smooth. If your dough is too wet, add a little bit more flour until the dough ball forms.
- Cover bowl with a tea towel and set aside to rise until doubled in size, 1 to 1 1/2 hours.
- Scrape dough out of the bowl and divide into 12 pieces. Roll each piece into a smooth ball.
- Spray a 9x13-inch baking dish with cooking spray. Arrange dough balls in the baking dish. Cover again with the tea towel and set aside until well risen and puffy, 30 to 40 more minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake rolls in the preheated oven until golden brown and baked through, 20 to 25 minutes.
- Remove from the oven and allow to cool a few minutes. Brush remaining tablespoon softened butter over the top of the warm rolls, allowing the butter to soak in.
Nutrition Facts : Calories 171.5 calories, Carbohydrate 28.3 g, Cholesterol 25.7 mg, Fat 4.6 g, Fiber 1 g, Protein 4 g, SaturatedFat 2.6 g, Sodium 228.4 mg, Sugar 4.3 g
Tips:
- Use the right potatoes: For the best aloo bondas, use a type of potato that is starchy and holds its shape well when cooked, such as Yukon Gold or Russet potatoes.
- Boil the potatoes until they are just tender: Overcooked potatoes will make the bondas mushy.
- Mash the potatoes until they are smooth: Lumps in the mashed potatoes will make the bondas unevenly cooked.
- Add the spices and herbs to taste: The amount of spices and herbs you add will depend on your personal preference. However, be sure to add enough to give the bondas flavor.
- Form the bondas into balls: The bondas should be about 1 inch in diameter.
- Coat the bondas in breadcrumbs: The breadcrumbs will help the bondas to stay crispy.
- Fry the bondas until they are golden brown: Be sure to fry the bondas in hot oil so that they cook evenly.
- Serve the bondas hot with your favorite dipping sauce: Aloo bondas are a delicious snack or appetizer that can be enjoyed with a variety of dipping sauces, such as tamarind sauce, mint chutney, or yogurt sauce.
Conclusion:
Aloo bondas are a delicious and easy-to-make snack or appetizer that is perfect for any occasion. With a few simple ingredients and a little bit of time, you can create these crispy potato balls that are sure to be a hit with your friends and family. So next time you're looking for a tasty snack, give aloo bondas a try!
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