Aloo bonda

Preparation time: 40 mins | Cooking time: 30 mins

After a short summer, the rain is here and all of us are with our jackets and caps. The mood is very low as the weather keeps us indoors most of the time. These hot snacks is a very good substitute to revitalise a family gathering. I still remember the road side shop I used to buy from during my school days. We used to buy almost everyday on our way back home. The dish was prepared at home regularly but yet the shopkeepers 'Aloo Bonda' was one step ahead for whatever reason :-). It reminds me of my sister, coz it's her favourite and still fancies getting it from outside.

Ingredients
Potatoes (boiled and mashed)- 500gms
Onion(finely chopped)-2
Green chillies -3
Gram flour(besan)-250gms
Mustard seeds - 1 tsp
Coriander leaves(chopped)-1tbsp
Chilli powder-a pinch
Turmeric powder-a pinch
Curry leaves-a few
Salt to taste
Asafoetida (hing) powder-a pinch
Oil for frying

Method
Add salt, a pinch of chilli powder, a pinch of asafoetida to the gram flour. Mix together to make a thick and a smooth paste, using water.

Heat 3 tsp of oil in a frying pan, add mustard seeds. When it starts to splutter add the green chillies, onions and curry leaves. Fry until the onions become translucent. Add the turmeric powder and saute for sometime. Now add the mashed potatoes and salt and mix well. Add fresh coriander leaves and simmer for 2-3 mins. Let it cool for sometime.

Make small balls off the mixture, dip in the besan batter and deep fry.



Note: Serve with coconut chutney or tomato ketchup.