Asher’s Aloo Bondas: Irresistibly Delicious Potato Balls
Description:
Prepare to be captivated by the delightful flavors of Asher’s Aloo Bondas, these delicious potato balls that make for the perfect appetizer or an afternoon snack. Infused with a symphony of spices and textures, these bondas are not just a treat for the palate but a cherished memory, as my fiancé crafted these for my birthday—truly the best birthday snack ever! The use of besan flour, also known as chickpea flour, adds a unique depth to the recipe, easily found in most Asian markets or health food stores. This recipe will serve approximately six people, and the total preparation and cooking time is about 35 minutes.
Nutritional Information
| Nutrient | Amount per Serving (6 servings total) |
|---|---|
| Calories | 136.1 kcal |
| Total Fat | 4.8 g |
| Saturated Fat | 0.6 g |
| Cholesterol | 0 mg |
| Sodium | 448.2 mg |
| Total Carbohydrates | 21.7 g |
| Dietary Fiber | 2.9 g |
| Sugars | 1.9 g |
| Protein | 2.6 g |
Ingredients
| Quantity | Ingredient |
|---|---|
| 3 | Potatoes (boiled and mashed) |
| 2 | Teaspoons yellow mustard seeds |
| ½ | Teaspoon cumin seeds |
| ½ | Inch fresh ginger (grated) |
| ½ | Inch fresh garlic (minced) |
| ½ | Yellow onion (finely chopped) |
| ½ | Teaspoon turmeric |
| ½ | Cup fresh cilantro leaves (chopped) |
| ¾ | Teaspoon salt |
| ¼ | Cup fresh lemon juice |
| ½ | Cup besan flour |
| ½ | Teaspoon cayenne pepper |
| 1 | Teaspoon baking soda |
| ½ | Teaspoon salt |
| Oil (for frying) |
Instructions
-
Prepare the Spice Mixture:
In a frying pan, heat 2 tablespoons of oil over medium heat, adding the yellow mustard seeds. Sauté until they begin to sputter, which will take just a minute.
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Incorporate Aromatics:
Once the mustard seeds are active, swiftly add the cumin seeds, minced jalapeno (if using), salt, grated ginger, and minced garlic. Fry these ingredients for a few seconds until they are fragrant. -
Cook the Onions:
Introduce the finely chopped yellow onion and turmeric into the pan, continuing to cook until the onions begin to brown, which should take about 3-4 minutes. -
Add Fresh Ingredients:
Once the onions are nicely browned, fold in the chopped cilantro leaves and fresh lemon juice, stirring to combine. Then, add the boiled and mashed potatoes to the mixture, being careful to mix gently and avoid mashing the potatoes further. Turn off the heat and allow this flavorful mixture to cool completely. -
Shape the Bondas:
After the mixture has cooled, take small portions and shape them into balls, approximately 1 inch in diameter. Set them aside on a plate. -
Prepare the Batter:
In a medium-sized bowl, create a thick batter by combining the besan flour, cayenne pepper, baking soda, and salt. Gradually add water, stirring until the consistency is thick yet smooth. -
Heat the Oil for Frying:
In a deep fryer or a large pot, heat enough oil for deep frying (about 3-4 inches deep) over medium-high heat. -
Fry the Bondas:
Take each potato ball, coat it in the besan batter, ensuring it is evenly covered, and carefully drop it into the hot oil. Fry in batches, turning the bondas every four minutes. Cook them until they turn a beautiful golden brown, approximately 15 minutes total, but adjust as necessary based on your oil temperature. -
Drain and Serve:
Once cooked, remove the bondas from the oil and place them on paper towels to absorb excess oil. Repeat the process with the remaining potato balls, ensuring not to overcrowd the pan. -
Final Touch:
Serve these scrumptious Asher’s Aloo Bondas warm, accompanied by your favorite chutney for dipping. Enjoy each bite and share the love!
This recipe not only promises to tantalize your taste buds but also creates a warm, communal atmosphere as you prepare and enjoy this beloved dish. Each bite will remind you of cherished moments and the joy of cooking together. Perfect for any occasion or simply as a delightful snack to brighten your day!
