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Ashers Aloo Bondas

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Ingredients

Adjust Servings:
3 medium potatoes, boiled,peeled and mashed loosely
2 tablespoons vegetable oil
1/2 teaspoon yellow mustard seeds
1/2 teaspoon cumin seed
1/2 large jalapeno, finely chopped (seeds left in)
1/2 teaspoon fresh ginger, minced
1/2 teaspoon fresh garlic, minced
3/4 cup yellow onion, chopped
1/4 teaspoon turmeric
1/2 cup fresh cilantro leaves, chopped
1/2 teaspoon salt
2 tablespoons fresh lemon juice
1 1/2 cups besan flour (chickpea flour)
1 teaspoon cayenne pepper
1/4 teaspoon baking soda

Nutritional information

136.1
Calories
43 g
Calories From Fat
4.8 g
Total Fat
0.6 g
Saturated Fat
0 mg
Cholesterol
448.2 mg
Sodium
21.7 g
Carbs
2.9 g
Dietary Fiber
1.9 g
Sugars
2.6 g
Protein
140g
Serving Size

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Ashers Aloo Bondas

Features:
    Cuisine:

    Certainly very different but they were pretty good. I left out the jalapeno as well as the ceyanne since I served this with little guys in mind. The kid's had fresh mango with it as well as a varity of dipping sauces.

    • 55 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Asher’s Aloo Bondas, These are DELICIOUS potato balls They are full of flavor, perfect for an appetizer or just an afternoon snack! We LOVE these I cant get enough of them! hehe My fiance made these for me for the first time on my birthday this year! Best birthday snack EVER! 😀 Besan flour, also known as chickpea flour, can be found in most asian markets, and even some health food stores Cooking time is the time it takes to make one batch , Certainly very different but they were pretty good I left out the jalapeno as well as the ceyanne since I served this with little guys in mind The kid’s had fresh mango with it as well as a varity of dipping sauces


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    Steps

    1
    Done

    In a Frying Pan, Heat 2 Tablespoons Oil, and Add Your Mustard Seeds.

    2
    Done

    When the Mustard Seeds Begin to Sputter, Add the Cumin Seeds, Jalapeno, Salt, Ginger and Garlic.

    3
    Done

    Fry These Ingredients For Just a Few Seconds and Then Add the Onions and Turmeric.

    4
    Done

    When the Onions Begin to Brown, Add Your Cilantro and Lemon Juice and Then Add the Potatoes.

    5
    Done

    Mix Well, Being Careful not to Mash the Potatoes Anymore, and Turn Off the Heat.

    6
    Done

    Allow This Mixture to Cool Completely.

    7
    Done

    After the Mixture Has Cooled, Begin to Shape the Mixture Into Small Balls, Approximately 1 Inch in Diameter.

    8
    Done

    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.

    9
    Done

    Heat Your Oil in a Deep Fryer or Something Large Enough to Deep Fry In.

    10
    Done

    Take a Potato Ball, Coat It in the Batter, and Then Carefully Drop It Into the Heated Oil.

    11
    Done

    Turn the Bonda Every Four Minutes, Cooking For Approximately 15 Minutes (more or Less) Until Golden Brown.

    12
    Done

    Repeat With the Rest of the Potato Balls, Cooking as Many as You'd Like at a Time, Without Crowding Them.

    13
    Done

    Serve These With Chutney of Your Choice.

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    Tinsley Blevins

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