Crispy Aloo Bonda Recipe | Irresistible Potato Snack Delight!

Take a pressure cooker, add 500 grams potatoes, 700 milliliters water and cover it with lid. Cook until you hear 2 whistles.

Open the lid and remove it from heat. Peel the potatoes.

Place the potatoes on a board and cut them into pieces. Keep aside.

In a muddler, add 1 teaspoon fennel seeds, 1 teaspoon coriander seeds, 2 pods cloves, 4 black peppercorns and muddle them with the help of muddler.

Heat 2 teaspoons oil in a heavy skillet, add 1/2 teaspoon cumin seeds, 1/4 teaspoon asafoetida, 1/2 teaspoon mustard seeds, 1 tablespoon green chili, 10 - 12 curry leaves and stir well.

Add muddled spices and cook for 2 minutes.

Add 120 grams green peas, 3/4 teaspoon salt, 1/4 teaspoon turmeric, 1/4 teaspoon red chili, 1/2 teaspoon coriander powder and cook for 3 - 4 minutes.

Add prepared potatoes and cook for 2 minutes. Mash them with the help of food masher.

Add 1 tablespoon coriander and cook for 2 - 3 minutes.

Remove it from heat and cool for 10 minutes.

In a bowl, add 120 grams gram flour, 1/4 teaspoon salt, 1/8 teaspoon turmeric, 150 milliliters water and whisk it well.

Take some mixture in your hands and shape it into a ball.

Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.

Remove it from heat and drain it on an absorbent paper.

Serve.

Equipment Needed

Spice Level:

Dietary