Recipe: Aloo Bonda ~ Fried-Batter Covered-Spicy Potato Dumplings [edit]

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Edited by: SuperChef

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Mirch Masala: “Aloo Bonda ~ Fried-Batter Covered-Spicy Potato Dumplings”

August 13, 2009

Seattle has definitely cooled down a lot as compared to last week when i hardly entered the kitchen in fear of adding to the heat in the house, if i ...

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[edit] Ingredients

	For the filling:
1	russet potato, boiled and mashed
½	red onion, finely chopped
3	thai green chillies, chopped
	a bunch of cilantro, chopped finely
2	–3 curry leaves, torn into half
2	teaspoons red chilli powder
1 ½	teaspoons garam masala powder
	salt to taste
	For the batter
1	cup gram flour ( besan)
½	teaspoon turmeric powder
1	teaspoon red chilli powder
	salt to taste
	water
	Oil for deep frying

[edit] Preparation

Step 1	Mix well the ingredients for the filling and keep aside. Prepare the batter – it should be slightly thinner than pancake batter consistency. Dont make it too thin or else it will not coat the filling well.
Step 2	Heat the oil. Make small lemon sized balls of the filling, dip it in the batter and deep fry in the oil till the outside turns slightly golden brown in colour. Drain on paper towels and serve with cilantro-mint chutney and/or good ol ketchup.