Asher's Aloo Bondas

Recipe by love4culinary
READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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