Aloo Bonda | Uralakizhangu Bonda | Kizhangu Bonda

Ingredients for Batter:

Gram Flour - 1 cup

Chili powder - ½ tsp

Turmeric Powder - 1/2 tsp

Baking Powder - 1 pinch (optional)

Salt

Stuffing Ingredients:

Potato - 1 medium size

Onion - 1 small

Green Chili - 2 (optional)

Ginger - 1 tsp (grated)

Mustard - 1/2 tsp

Turmeric powder - 1/2 tsp

Curry leaf - 3 to 4 leafs

Salt

Preparation for stuffing:

1. Boil the potatoes and smash it.
2. Take another non-stick pan heat 1 tbsp of oil, once the oil gets heated put the mustard.
3. After the mustard splatters, put ginger and saute it for 2 to 3 mins or until the raw smell goes.
4. Put the finely cut onion and saute it until onion become light pink color.
5. Then add turmeric powder and green chili, and keep sauteing for 2 to 3 mins.
6. Add the mashed potatoes, 1/2 cup of water and enough salt.
7. Mix it nicely and close pan allow it to cook in low flame for 5 mins.
8. Once you see the water getting reduced and open the lid and mix it well.
9. Add curry leaf and switch off the flame.
10. Make small balls with the mixture and keep it aside.

Aloo Bonda Preparation:

1. Make a thick batter with the ingredients mentioned under the “Batter Ingredients”.
2. Dip the balls one by one and make sure the batter is coated well on the ball.
3. Deep fry the balls till it turns golden brown.
4. Sever it with tomato sauce.