Bonda / Aloo Vada

Potato bonda or Aloo Vada is definitely an all time favorite for many. Every indian home probably has it’s own famous aloo vada recipe. If you are only used to the North Indian preparation, the south indian seasoning in this recipe will surely offer you a variation. In Manoj’s home, the Bonda, though an appetizer, gets the treatment of a main dish! His typical weekend sunday lunch, growing up, used to be “appetizers” like the Potato bonda, followed by a light serving of tomato rasam rice.

Here’s the recipe for about 18-20 bondas.

Ingredients:

Stuffing:

4 small potatoes
1 tbsp chopped curry leaves
3 tbsp chopped cilantro
1 tsp green chili
1 tbsp chopped ginger
½ tsp red chili powder
2 tsp lemon juice
½ tsp mustard seeds
1 tsp urad dal
¼ tsp white asafoetida
¾ tsp salt
Dash of turmeric (optional)
1 ½ tbsp oil

Batter:

¾ cup Besan flour
¼ cup rice flour
¼ tsp baking soda
1/8 tsp salt
½ tsp red chili powder
¾ tsp sea salt
1/3 cup water

Directions:

1. Boil the potatoes and mash it coarsely. Though many of you might be used to completely mashing the potato, try mashing it coarsely.
2. Heat oil in a pan. Add mustard seeds and urad dal. When mustard starts to crackle, add hing, ginger, green chili, turmeric, red chili powder, curry leaves, cilantro. Stir once and turn off / remove from the heat.
3. Add boiled-mashed potatoes, salt, and lemon juice. Mix well.
4. Divide the stuffing into 1½ to 2 inch diameter balls. The above measurement will make about 18 balls.
5. Heat oil for deep frying in a low-medium flame.
6. Mix the batter. Note: Do not add extra water than the 1/3 cup. Otherwise, the bondas will turn out oily.
7. Check if the oil has heated, by dropping in a drop of batter. If it rises to the surface immediately, the oil is ready. Keep the oil at low-medium heat.
8. Dip the balls in the batter and gently place them in the hot oil and deep fry until golden brown (about 5-6 minutes) in low-medium heat.
9. Serve hot.