3840ead51f3129d5e8fb0d8e649d20ab0b5a5a5e.jpg

Aloo Bonda, Fried Potato Dumplings

5

by: Aarthi






Spicy potato balls coated with a gram flour batter, deep-fried yummy snacks!




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ingredients

Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 3

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
VIEW DETAILED NUTRITION

how is this calculated?

Download Nutrition Facts Widget Code

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preparation

3840ead51f3129d5e8fb0d8e649d20ab0b5a5a5e.jpg 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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