Aloo Bonda

Aloo Bonda:

The potato is a starchy, tuberous crop from the perennial nightshade Solanum tuberosum L. The word "potato" may refer either to the plant itself or to the edible tuber. Potatoes were introduced outside the Andes region approximately four centuries ago, and have since become an integral part of much of the world's food supply. It is the world's fourth-largest food crop, following maize, wheat, and rice.
The English word potato comes from Spanish patata. The Spanish Royal Academy says the Spanish word is a compound of the Taino batata (sweet potato) and the Quechua papa (potato).
The potato contains vitamins and minerals, as well as an assortment of phytochemicals, such as carotenoids and natural phenols and trace amounts of thiamin, riboflavin, folate, niacin, magnesium, phosphorus, iron, and zinc.
The potato is best known for its carbohydrate content.

Now we are going to prepare the most delicious snack Aloo Bonda..

                                         Aloo Bonda recipe

Recipe Cuisine: Indian |  Recipe Category: Snack
Prep Time:20 mins    |  Cook time: 10 mins     |  Serves: 3

Ingredients For the batter:

                                                      

Salt  - 1/4 tsp

Rice flour - 1tbsp

Besan flour - 1/2 cup

Cooking soda - 1 pinch

Turmeric powder - 1 pinch

Chilly powder - 1/4 tsp tp 1/2 tsp

                                Ingredients For the Filling:

Aloo / potatoes - 3 nos

Onion - 1 chopped

oil -to fry

Coriander leaves - little

Turmeric powder - 1/4tsp

Asafoetida / Hing - 1 pinch

Green chilly - 1 no

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 Method:

• First boil the aloos well and mash it finely. Chop the onions finely and set aside.
  


• Take the ingredients for the batter in a cup and mix well into a fine smooth batter. The batter should be thick and not poury.
  
• Take a pan and add  1 tsp oil when its hot, Add the chopped onions, and saute well with turmeric powder, salt and green chillies chopped finely. Add asafoetida and mix well.
  
• Now add the mashed potatoes to this and mix well. Saute fro few mins. The stuffing is now totally your choice , we can add red chilly powder or green chillies or garam masala. It is your own creativity. Dont saute it for long hours. Thats it!!
  
• Now once the filling is warm, roll it into lemon sized balls and dip it in the batter so that the better gets coated on all sides.
  
• Now boil oil in a kadai and drop the balls slowly. I have used a spoon to drop it. Dont worry about the shape if you are a beginner. The batter should be coated evenly on all sides.
  
• Take out the balls and dry it in a kitchen towel and serve it with any dip or chutney.