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Navratri Vrat ka khana । Aloo Bonda

Navratri Vrat ka khana । फलाहारी आलू बोंडा – दो तरह से बनाया हुआ

 

Aloo Bonda is a recipe which is most probably eaten during the fasting days. In North India, it is a popular food. It tastes scrumptious and perfect to end the hunger spank of the whole day. In this recipe, we will explain to you that how can you make Aloo Bonda using the lesser quantity of oil. Serving it along with green coriander dip and coconut dip will enhance its taste.

Here is a step by step easy recipe with pictures to make Aloo Bonda. Aloo Bona is made up of water chestnut flour and potato. It is an exceptionally perfect dish to make. We will make it in an Appam maker utilizing the lesser quantity of oil.

Direction:

Getting Ready:

For the stuffing

Boil 5 potatoes, peel them and preheat a pan to roast the potatoes.

Preheat 2 tsp of oil in it.

Add a 1/2 tsp of cumin seeds and add 3 to 4 finely chopped green chilli to it.

Roast a tsp of grated ginger while continuously stirring it.

Add the potatoes after mashing them.

Add a 3/4 tsp of rock salt, a 1/2 tsp of crushed black pepper to it and roast the spices while continuously stirring it.

Roast the potatoes on the medium flame and mash it finely using a spatula.

Add 2 to 3 tbsp of finely chopped green coriander to it.

Add approximately 1 to 1.5 tbsp of lime juice to it and roast more for a while.

The potatoes have cooked, switch off the flame. Pour them out in a separate bowl to cool down.

For the batter

Make a smooth batter of water chestnut flour while adding some water to it. The batter should be of the pouring consistency.

Add a tsp of crushed black pepper, more than a ½ tsp of rock salt, a tsp of grated ginger and mix all the ingredients well.

For the Bondas

Divide the stuffing into the smaller sized balls or lumps.

For Frying

Preheat oil in a wok and the oil shouldn’t be too much heated, it should be medium heated. The flame should be medium.

Lift a potato ball, coat it with the batter and add it in the heated oil to fry.

Pour some heated oil over it and fry it on the medium flame for 2-3 minutes.

Flip them once they have fried from the bottom.

Fry until it becomes brown from all the sides and increase the flame too. Turn the flame from medium to high.

Drain it out in a plate and fry rest of the Bondas likewise.

4 to 5 minutes was acquired to fry a single round of it

For cooking in the lesser oil

Preheat an appam maker and the flame should be low-medium.

Add 2 to 3 drops of oil in its moulds and preheat again for 1 to 1.5 minutes.

Place the Bondas in it to cook and cook while covering it on the low flame for 4 minutes. Check them after 4 minutes.

Flip them once they have fried from the bottom.

Cover and cook it again for 4 to 5 minutes.

Remove the cover after 5 minutes and cook while flipping, rotating them on low flame.

The Bondas has cooked after 3 minutes, remove them from the pan and place them on a plate.

Suggestions

  • You can use the ginger paste instead of grated ginger.
  • You can add an extra amount of water if the consistency of the batter is thicker.

Navratri Vrat ka khana । Aloo Bonda
Author: 
Recipe type: Bonda, Vrat Recipe
Cuisine: Indian
 
Aloo Bonda is a recipe which is most probably eaten during the fasting days. In North India, it is a popular food. It tastes scrumptious and perfect to end the hunger spank of the whole day. In this recipe, we will explain to you that how can you make Aloo Bonda using the lesser quantity of oil. Serving it along with green coriander dip and coconut dip will enhance its taste.
Ingredients
  • Water Chestnut flour (singhara ka atta) - 1 cup (160 gms)
  • Potatoes - 5 (300 gms) (boiled)
  • Green coriander - 2 to 3 tbsp (finely chopped)
  • Oil - 2 to 3 tbsp
  • Rock salt (Sendha salt) - 1.25 tsp
  • Black pepper - 1 tsp (crushed)
  • Cumin seeds - ½ tsp
  • Green chilli - 3 to 4 (finely chopped)
  • Ginger - 2 tsp (grated)
  • Lemon - 1
  • Oil - for frying
Instructions
  1. For the stuffing
  2. - Boil 5 potatoes, peel them and preheat a pan to roast the potatoes.
  3. - Add 2 teaspoons of oil in the pan and let it heat.
  4. - Add a ½ teaspoon of cumin seeds to it and saute it.
  5. - Turn the flame to low and add 3 to 4 finely chopped green chilli to it.
  6. - Add a teaspoon of grated ginger to it and roast the spices while continuously stirring it.
  7. - Add the peeled potatoes and add in the pan after mashing it.
  8. - Add a ¾ teaspoon of rock salt, a ½ teaspoon of crushed black pepper to it and roast the spices while continuously stirring it.
  9. - Roast the potatoes on the medium flame and mash it finely using a spatula.
  10. - Add 2 to 3 tablespoons of finely chopped green coriander to it.
  11. - Add approximately 1 to 1.5 tablespoons of lime juice to it and roast more for a while.
  12. - The potatoes have cooked, switch off the flame.
  13. - Pour it out in a separate bowl to cool down.
  14. For the batter
  15. - Take a cup of Water Chestnut flour in a bowl, add some water in the intervals and stir to make the smoother batter.
  16. - The batter should be of the pouring consistency.
  17. - Add a teaspoon of crushed black pepper, more than a ½ teaspoon of rock salt, a teaspoon of grated ginger and mix all the ingredients well.
  18. For the Bondas
  19. - Divide the stuffing into the smaller sized balls or lumps.
  20. For Frying
  21. - Preheat oil in a wok and the oil shouldn't be too much heated, it should be medium heated.
  22. - The flame should be medium.
  23. - Lift a potato ball, coat it with the batter and add it in the heated oil to fry.
  24. - Pour some heated oil over it and fry it on the medium flame for 2-3 minutes.
  25. - Flip them once they have fried from the bottom.
  26. - Fry until it becomes brown from all the sides and increase the flame too. Turn the flame from medium to high.
  27. - They have fried golden brown from all the sides.
  28. - Drain it out in a plate and fry rest of the Bondas likewise.
  29. - 4 to 5 minutes was acquired to fry a single round of it
  30. For cooking in the lesser oil
  31. - Preheat an appam maker and the flame should be low-medium.
  32. - Add 2 to 3 drop of oil in its moulds and preheat again for 1 to 1.5 minutes.
  33. - Place the Bondas in it to cook and cook while covering it on the low flame for 4 minutes.
  34. - Check them after the 4 minutes.
  35. - Flip them once they have fried from the bottom.
  36. - Cover and cook it again for 4 to 5 minutes.
  37. - Remove the cover after 5 minutes and cook while flipping, rotating them on the low flame.
  38. - The Bondas has cooked after 3 minutes, remove them from the pan and place it in a plate.
  39. Serving
  40. - Serve it along with green coriander dip or coconut dip for fasting.

 

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