질문하기
Aloo Bonda is a beloved Indian snack with crispy texture and bold, aromatic spicing. This popular vegetarian treat is a family tea-time favorite and a staple at celebrations and gatherings.
Boil the russet potatoes until fork tender. Drain, peel, and mash them well while still hot for a fluffy texture.
Heat 1 tbsp of vegetable oil in a skillet over medium heat. Add mustard seeds and cumin seeds; let them sizzle until aromatic, about 30 seconds.
Add finely chopped onion, green chili, and turmeric powder. Sauté on medium until onions are soft and translucent.
Stir in the mashed potatoes, red chili powder, salt, lemon juice, and fresh cilantro. Mix well and cook for 2 minutes, then let the mixture cool. Shape into small balls.
In a separate bowl, mix chickpea flour, baking soda, a pinch of salt, and enough water to make a thick, smooth batter.
Heat 2 cups of vegetable oil in a deep pan to 350°F (medium-high heat). Dip each potato ball in the batter, ensuring they are evenly coated.
Carefully lower battered balls into hot oil in batches. Fry for 3–4 minutes, turning occasionally, until golden and crisp. Drain on a rack or paper towels and serve hot.
