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Wednesday, April 29, 2015

ALOO BONDA- BATATA VADA - POTATO DUMPLINGS - SIMPLE & EASY RECIPE

Aloo Bonda/Batata Vada 

This dish is best lunch box,Tea time and a partying snack item.
widely popular in Indian sub Continent.

The process of making a spicy bonda involves potato filling dipped in gram flour batter. in Maharashtra this dish is called as Batata Vada




Main Ingradients



For making Potato Filling 




5-6 Medium sized Potatoes(boiled and Mashed corsely)
2 medium size Onions (chopped)
1 table spoon of Curry Leaves (about 12-15 curry leaves)
1 tea spoon of mustard Seeds
1/2 tea spoon of Cumin Seeds
1 tea spoon of urad dal - split and de husked 
1/2 tea spoons of Hing (Asafoetida) 
1/4 th tea spoon of turmeric
1/2 tea spoon red chilli powder 
1 sping of coriander leaves
1/2 table spoon of Mint Leaves (optional as this will give that  extra taste)
1/2 portion of lemon or 2-3 tea spoons of lemon juice 
salt to taste 



For making batter for outer shell 


2 cups of chik pea flour /Gram flour/Besan/Senaga pindi (in telugu language)
1/4 th tea spoon ajwain(carom seeds(Optional) 
1/2 tea spoon of sodium bi corbonate (Cooking soda)
2-3 tea spoons of  Corn flour(or All purpose flour/Maida)
1/4 th cup of Rice flour 
1 and half table spoons of edible oil 
pinch of turmeric
Salt to Taste 
3/4 th to one Cups of Water 


For Deep Frying 


1 and half cups of edible oil for dep frying (or half of your kadai/wok)


For masala paste for potato filling 


8-10 cloves of Gralic -De skinned
1 inch Ginger
5 Green chilles 


Method



Preparatory 


1)Blend garlic cloves,Ginger and Green chilli into coarse paste 

 
















Cooking 


1)first boil the potatoes in a pan or steamer or pressure cooker. then peel and mash them coarsely when still warm (the pieces should be visible and dont mash them into fine paste) 




2)Heat oil in a frying pan. add the mustard ,Cumin seeds and urad dal.
allow the mustard seed to splutter and the urad dal to get golden.





3)Add Curry Leaves 



4) Add the ginger-garlic paste and Green chilli paste, saute for a minute.till they paste turnn slightly brown in colour 





5)Add the chopped onion and saute till they are translucent and soft





6)Add the turmeric powder, asafoetida and stir. now add the coriander leaves,Mint leaves and stir.

7Add the potatoes to this mixture or add this sauted mixture to the potatoes. stir well.if there is moisture, then you can cook the potato mixture for a few minutes.



8)dd lemon juice & salt. mix well.
check the seasoning and add more salt or red chili powder or lemon juice if required.

9)make medium sized balls from this mixture.add little Corn flour as this will act as binding agent for filling 


















10)prepare a thick flowing batter with all the ingredients mentioned above in the 'for the batter' list.







11)heat oil for deep frying in a kadai or pan. dip each potato ball in the batter and coat it well with the batter.





12)Add the batter coated potato balls in the medium hot oil.








13)Fry the aloo bondas/Batata vadas till golden on both sides.drain aloo bonda on paper towels to remove excess oil.





serve aloo bonda hot with coconut chutney or tomato ketch-up or 

Mint chutney/Green chutney ,

for simple recipe : http://pakashalaindiankitchen.blogspot.in/2014/08/mint-chutney-with-curd-from-pakashala.html

Normally the same batata vada /Aloo Bonda is used in Vada Pav along with Mint Chutney , tamarind chutney and Pea nut and garlic chutney in Maharashtra,India  

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Chef Mohan