Step-by-Step Instructions

1. 1.Prepare the Potato Filling

   Heat 3 teaspoons of oil in a kadai (wok). Add 1 teaspoon of jeera (cumin seeds) and let it splutter. Then add chopped curry leaves, 1/4 cup chopped onion, and 5-6 chopped green chilies. Fry lightly until the onions are translucent, not brown. Add a portion of 1/4 teaspoon hing (asafoetida), some smashed ginger pieces, a portion of 1/2 teaspoon turmeric powder, and a portion of 1 teaspoon chili powder. Mix all the spices well. Add the 3-4 smashed boiled potatoes, salt to taste, and chopped coriander leaves. Mix thoroughly and cook for a minute. Remove from heat and let the filling cool completely.

2. 2.Prepare the Besan Batter

   In a mixing bowl, combine 1/4 cup rice flour, 1 cup besan (gram flour), the remaining 1/4 teaspoon hing, the remaining 1/2 teaspoon smashed ajwain (carom seeds), the remaining 1/2 teaspoon turmeric powder, the remaining 1 teaspoon chili powder, and salt to taste. Gradually add water while mixing continuously to form a smooth batter, similar in consistency to pakora batter, ensuring there are no lumps. Add 2 teaspoons of hot oil to the batter and mix well; this helps in making the bonda fluffy and crispy.

3. 3.Form Potato Balls

   Once the potato filling from Step 1 has completely cooled, take small portions of the mixture and roll them into round balls of your desired size. The video shows balls similar in size to a small chapati dough ball.

4. 4.Fry the Aloo Bonda

   Heat oil for deep frying in a kadai. Once the oil is hot, dip each potato ball into the prepared besan batter, ensuring it is fully coated. Gently drop the coated potato balls into the hot oil. Fry them until they turn a light golden brown and are crispy on all sides. Remove with a slotted spoon and drain excess oil.

5. 5.Plating and Serving

   Serve the hot Aloo Bonda immediately. Garnish with fried green chilies and fresh coriander leaves for an enhanced flavor and presentation.