Food has this amazing ability in taking us down the memory lane. There could be that city that you always associate a particular food item with. A drink that reminds you of a fun party you had years ago or a little snack that takes you back to your old neighborhood. Aloo bonda, for me, is a snack that instantly takes me back to this little neighborhood that has a strong influence on me, even though I lived there for only a few years.
There was this elderly lady who used to make and sell aloo bondas along with fried snacks like masala vadas & mirchi bhaji. A common fried snack options in the city. She used to have a kerosene stove on which sat a massive black wok filled with hot oil. There was a huge vessel filled with batter and a big plate with lots of little spicy potato balls. She would dip the potato balls in the batter and the dunk them into the hot oil. Each batch would have about twenty bondas. Once done she pack the bondas in a piece of old newspaper after sprinkling a tangy powder and some chopped onions. Her place used to be crowded in the evenings and even more people would come during the weather was cooler. The mention of aloo bonda takes me right back to the old lady’s tiny dim lit shop, kerosene-smelling shop and the crispy bondas & vadas.
Aloo bondas are flavored mashed poatoes, shaped into small balls, dunked in batter and deep fried. It is quite popular as it is easy to make and of course crispy and yum. Deep fried & delicious. The detailed recipe is mentioned below. But this is really easy to make. Three steps:
Shape : Dunk : Deep Fry
Add some spices to the mashed potatoes and shape them into balls
Dunk the balls into the runny batter, made of chick pea flour with some salt & chili powder
Deep fry until evenly cooked
Have some chopped onions by the side while serving or a little ketchup.
The potato mix & the batter
Aloo Bonda Recipe
- Potatoes: 2 large
- Chick pea flour / Besan : 1/2 cup
- Onion: 1
- Coriander leaves: 1 bunch
- Red chili powder: 1 tsp
- Turmeric powder: 1/2 tsp
- Lime juice: 1 tsp
- Oil for deep frying
- Pressure cook, peel and mash the potatoes
- Chop the coriander leaves & chop the onions
- Make a runny batter by adding some water to the chickpea flour. Add some salt, 1/2 tsp red chili powder, 1/4 tsp turmeric powder
- While the mashed potatoes are warm add the remaining turmeric powder & red chili powder. Add the chopped coriander leaves and salt and mix well
- Sprinkle the lime juice over it and mix well. Shape the spiced mashed potatoes into small balls with your hands
- Heat oil in a wok for deep frying
- Once the oil is hot, reduce the heat. Dip the potato balls in the batter and dunk it into the hot oil
- Turn the bondas so that they are evenly cooked
- Once they turn golden brown, remove them. Drain the excess oil and serve
- The mashed potatoes can be cooked again with some the spices like mustard seeds and cumin seeds. Add a tsp oil to a wok and temper the spices before adding the mashed potatos.
- Ginger-garlic paste can be added to the potato mix & the batter, to get some more flavor