Aloo Bonda

“Raindrops are such funny things.
They haven’t feet or haven’t wings.
Yet they sail through the air,
With the greatest of ease,
And dance on the street,
Wherever they please”- Anon

No, it wasn’t raining down from the skies; neither was it pouring cats and dogs, nor did I see any sign of pitter-patter rain drops on my roof top! The weather however, was so conducive for rain…errr no, some hot deep-fried snacks! But, but, but…the Rain god seemed to be in deep slumber. So I decided to take things into my own hands and make it rain myself; only, it wasn’t raindrops…it was Mysore Bondas and Bread Pakodas! Believe me when I say I make deep-fried stuff so rarely, I really do mean it. Rare in my terms means once or twice a year…egad, yes! So when this sudden craving to eat some garma-garam bondas and pakodas got the better of me, I jumped into the task head-long before my mind took over to talk some sense into me…and by the time my brains realised what was happening, my heart had won this particular battle!! I think I’m already done with this year’s quota of deep-fried snacks, but don’t tell anyone yet…Shhhhh! 😉

Ingredients:

For the filling:

  • Potatoes – 2-3 nos (pressure-cooked till soft)
  • Onions – 1-2 nos (medium-sized; finely chopped)
  • Green Chillies – 1-2 nos (finely chopped)
  • Coriander/Cilantro – a fistful; finely chopped
  • Lime juice – from 1 lime
  • Turmeric Powder (optional) – a pinch
  • Salt – to taste
  • Asafoetida – a pinch
  • Mustard seeds – 1/2 tsp
  • Oil – 2 tsps

For the batter:

  • Gram flour – 2 cups
  • Rice flour – 1 tbsp
  • Red Chilli powder – 1 tbsp (alter to suit your taste)
  • Cooking soda – 1 tsp
  • Turmeric powder – a pinch
  • Salt – to taste
  • Water – as required

Other:

  • Oil – as required, for deep-frying the bondas

Procedure:

  • First, get the filling ready. Heat oil in a wok. Pop the mustard seeds and add the asafoetida.
  • Add the finely chopped onions and green chillies. Saute till the onions are cooked nice and tender.
  • Add the turmeric. Stir well.
  • Mash the pressure-cooked potatoes and add them to the wok.
  • Add salt to taste, stir well and let it cook for 2-3 minutes on a medium flame.
  • Remove from flame, stir in the coriander and lime juice (Remember to remove from flame before you can add the lime juice, else you’ll be left with bitter-tasting filling).
  • Now transfer this filling to a wide plate and let it cool a bit before you can roll them into bite-sized balls and dunk them in the batter and deep-fry them.
  • While the filling is cooling down, get the batter ready. Mix all the dry ingredients together in a considerably wide and shallow bowl.
  • Add water little by little to make a thick batter (like idli batter consistency).
  • Now, get the oil hot for deep-frying your bondas. Pour enough oil in a wok and let it heat up on a medium-high flame. It should take about 3-5 minutes, during which you can get your bondas ready.
  • By now the filling should have cooled considerably. Make lime-sized balls by rolling between your palms and set on a clean, dry plate.
  • Dunk the Aloo balls in the batter one by one. Don’t put all of them in, you wont have enough place in your bowl to cover the balls with batter. About 4-5 at a time should work just fine.
  • Using 2 spoons, pour the thick batter over each ball to cover uniformly. You could even work with your hand here, but I prefer non-messy hands!
  • By now, the oil in the wok should be hot. Reduce flame to medium, and gently dunk in the aloo bondas in with the spoon, one by one, in batches of 4-5. Don’t crowd the wok with the bondas, else they won’t cook properly. Patience does pay here!
  • Fry the bondas till they turn evenly golden brown all over. Remove from oil and put them on tissues to drain off any excess oil. Repeat with all the bondas.
  • Transfer to a plate, and enjoy them piping hot with coconut chutney or tomato ketchup. I served mine with tomato ketchup and a nice hot cuppa!

Boy, I wish there was someone to make this for me so I could enjoy them really hot…so hot that you’d have to huff and puff on them before you eat them and still manage to scald your tongue! That’s how hot I like my bondas..what about you? 😉


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19 responses to “Aloo Bonda

  1. Bondas looks so inviting!

  2. Looks very inviting Madhuri..

  3. Wow yummy looking bondas….looks perfect for tea time!

  4. Sudha Narayanan

    Lovely they look… 🙂 ‘Bonda Babies’.. That’s such a cute phrase.. 🙂

  5. Madhuri, I bookmarked and making it for sure 🙂

  6. Bondas look super inviting Madhuri!! I deep fry ever so rarely too, my daughter once saw puris and asked me what it was 😀 Egad!! Was I so horribly embarrassed, I am now making puris and stuff more frequently , at least for my kids 😀

    And yeah, weather has been awesome these days, just right for bondas and coffee!!

  7. Beautiful and great looking bonda, truly irresistible..

  8. Now it wont be too long before MY heart takes over the battle!! Why doesn’t your head try talking some sense in to mine?? Or Will it not, for you are the one who has put this up and make me sin? 🙂

  9. These look so yum, babe! I saw the update on FB and I flipped on first sight. Yeah, I too avoid making deep fried foods, but like Suma, I feel guilty of taking away those tiny ‘pleasures’ out of my son’s life and so I make them for him once in a way.

    We call this as Batata Vada or Alu Bonda. I still clearly remember craving this when I was carrying and since I knew there would most certainly be no restaurant making this at 9:30pm on a Saturday night (yeah, that is considered VERRRYYY late here) when it was like minus 10C outside… I actually made them for myself and hogged them ALL down in no more than one hour later! Beat that!! Ah, the joy and satisfaction of popping ’em hot… that too for a preggy woman, I cannot explain in words!

  10. Just as a little addendum to your readers, Madhuri… You can use this same recipe but just flatten the bondas (filling stage onwards) and place the fried ‘bonda babies’ between a slit pav/bun layered with some mint chutney, if you fancy…or better yet, with a green chillie…and voila you have Mumbaiya Vada Pav!!

  11. so tempting…beautifully presented…

  12. Hey! You’ve got a lovely blog here 🙂
    The pics look great! Linked you…

  13. I’ve been starting at your screen long enough – I see bondas everywhere.

    This is how I like to read your posts – I go step by step, inch by inch….that’s how I can drool the most. So I read the wonderful poem on rain and then I fall on the picture. And then I don’t move. I’m staring at it..wishing it was real!

    You’re right – you don’t need an excuse to eat this! All you need is a huff and a puff before you put them in your mouth! Awesome Madhuri! Awesome…

  14. I wouldn’t take rain as an excuse to have this.. The bondas are just too perfectly done..

  15. Looks delicious, I could gobble a a couple of them in a wink and worry later about my expanding tires 🙂

  16. You will go places lady with these kind of creations. Love the way ur Bondas look. Looking tempting! I am thumping my fist down on the table thinking ‘Damn I am missing these’!

  17. Rain or no rain we love bonda but we too are trying to keep down on oily stuffs.Yours look so tempting..yummmm

  18. yeh………… pics are beautiful………..
    Ha….. bonds looks yummy n mouth watering !!!

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