Aloo Bondas

Name: Aloo Bondas
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 3 medium potatoes; 2 tbsp vegetable oil; 0.5 tsp yellow mustard seeds; 0.5 tsp cumin seed; 0.5 large jalapeno; 0.5 tsp fresh ginger; 0.5 tsp fresh garlic; 0.75 cup yellow onion; 0.25 tsp turmeric; 0.5 cup fresh cilantro leaves; 0.5 tsp salt; 2 tbsp fresh lemon juice; 1.5 cup besan flour; 1 tsp cayenne pepper; 0.25 tsp baking soda; 0.5 tsp salt; vegetable oil

Potatoes, jalapeno and coriander deep-fried until golden and spiced with mustard seeds and cumin for a South Asian side dish.

35 min · Serves 6 · Takes some skill

Method

Start cooking mode

Time: Prep 20 min · Cook 15 min · 35 min total
Difficulty: hard

1
In a frying pan, heat 2 tablespoons oil, and add your mustard seeds. When the mustard seeds begin to sputter, add the cumin seeds, jalapeno, salt, ginger and garlic.
2
Fry these ingredients for just a few seconds and then add the onions and turmeric. When the onions begin to brown, add your cilantro and lemon juice and then add the potatoes.
3
Mix well, being careful not to mash the potatoes anymore, and turn off the heat. Allow this mixture to cool completely.
4
After the mixture has cooled, begin to shape the mixture into small balls, approximately 1 inch in diameter.
5
In a medium sized bowl, make a thick batter with your besan flour, cayenne, baking soda and salt, using enough water to make a thick batter.
6
Heat your oil in a deep fryer or something large enough to deep fry in. Take a potato ball, coat it in the batter, and then carefully drop it into the heated oil.
7
Turn the bonda every four minutes, cooking for approximately 15 minutes (more or less) until golden brown.
15 min
8
Repeat with the rest of the potato balls, cooking as many as you'd like at a time, without crowding them.
9
Serve these with chutney of your choice.