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Aloo Bonda, Fried Potato Dumplings

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Aloo Bonda, Fried Potato Dumplings
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Aloo Bonda, Fried Potato Dumplings

Added by: on Jun 30th, 2011
Spicy potato balls coated with a gram flour batter, deep-fried yummy snacks!
Rating:
5
Prep Time:
30 min
Cook Time:
15 min
Ready In:
45 min

Servings

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Original Recipe Yield: 3 servings (6 bondas)
 

Ingredients:

    * For Batter:
  • 1 cup gram Flour / Besan / Kadalai Mavu
  • 1/2 cup Rice flour
  • * Salt to taste
  • 1 tsp Baking powder
  • 1 tbsp Ginger garlic paste
  • 1 tsp Turmeric powder
  • 1 tsp Red Chilli powder
  • Water as needed
  • * For Filling:
  • 2 Potato, boiled and mashed
  • 1 Onion, chopped
  • 1 Green chili, chopped
  • 1 tbsp Ginger, minced
  • 1 spring Curry
  • 1 tsp Mustard seeds / Kaduku
  • 1 tsp Cumin seeds / Jeera
  • 1 tsp Chili powder
  • 1 tsp Turmeric powder / Manjal podi
  • * leaves Coriander for garnish
    * Lemon juice, to taste
  • 1 tsp Oil, for frying
Nutrition Facts
Aloo Bonda, Fried Potato Dumplings

Servings Per Recipe: 3

Amount Per Serving

Calories: 445

  • Total Fat: 3.4 g
  •     Saturated Fat: 0.5 g
  •     Trans Fat: 0.4 g
  • Cholesterol: 0 mg
  • Sodium: 334.2 mg
  • Total Carbs: 97.6 g
  •     Dietary Fiber: 8.8 g
  •     Sugars: 5.5 g
  • Protein: 8.9 g
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Directions:

1

First make the filling. Heat oil in a pan/kadai. Add in mustard and cumin seeds to it and let it splatter.

2

Add in green chili, ginger, curry leaves and mix well. Throw in onions and sauté for 3 minutes.

3

Add in red chili powder, turmeric powder and mix well. Add the boiled mashed potatoes and mix everything together.

4

Garnish with coriander leaves and lemon juice, mix well.

5

Let this cool down. Divide this into equal portions and form smalls out of it.

6

Heat oil for deep frying.

7

Now make the batter by mixing gram flour, rice flour, ginger garlic paste, salt, baking powder, turmeric powder, chili powder and water, form a smooth paste out of it.

8

Dip the potato ball in the batter, deep fry in heated oil till golden on both sides.

Cooks' note:
Serve hot with coconut chutney.

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Ratings & Reviews:

Mommy_loves_to_cook

Mommy_loves_to_cook

By: Mommy_loves_to_cook on May 8th, 2012
Rating:
0

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