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ALOO BONDA
INGREDIENTS
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Potatoes (Boiled and mashed) |
1 Kg |
Chana Dal |
1 tsp |
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Onion (finely chopped) |
3 |
Urad Dal |
1 tsp |
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Oil for deep frying |
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Kari Patta |
8-10 |
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Salt |
To Taste |
Mustard Seeds (moti) |
tsp |
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Besan |
250 gm |
Dry red chilly (sabut) |
4 |
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Soda-bi-carb |
A pinch |
Red chilly powder |
1 tsp |
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Haldi |
tsp |
Coriander leaves (finely chopped) |
A few |
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Fresh coconut (grated) |
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Groundnuts (roasted) |
A few |
METHOD
Heat 2 tbsp of oil in karahi. Add dry red chilly (sabut), kari patta, mustard seeds, chana dal and urad dal. Fry it for 1 minute. Add onion and fry for 2 minutes. Add the groundnuts. Add one cup of water and wait for it to boil down to half. Add mashed potatoes. Put salt, haldi, red chilly powder, coconut and coriander leaves. Make big balls about 20 pcs. Heat oil for frying in the karahi. Make thick paste of besan by adding salt and soda-bi-carb. Dip the balls in the besan paste and put them in the heated oil.
Fry to golden brown color. Serve hot with Sambar and Chutney.
Makes: 20 bondas.
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