Cheese Stuffed Aloo Bonda Recipe
Indulging in the delightful fusion of flavors that is Cheese Stuffed Aloo Bonda is a gastronomic experience that transports your taste buds straight to the heart of Indian cuisine. This vegetarian snack, featuring perfectly spiced mashed potatoes enveloping molten mozzarella cheese, is a mouthwatering treat that pairs beautifully with tangy chutneys and a steaming cup of filter coffee. Whether served as a starter or a sumptuous snack, these golden-brown, crispy balls are sure to be a hit at any gathering.
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo) | 4, boiled and mashed |
| Mozzarella cheese | 50 grams, cut into 1/2 inch pieces |
| Mustard seeds | 1 teaspoon |
| Ginger (grated) | 1 inch |
| Onion (finely chopped) | 1 |
| Green chillies (chopped) | 2 |
| Asafoetida (hing) | 1/4 teaspoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Coriander leaves (Dhania) | Small bunch |
| Sunflower oil | As needed |
| Gram flour (besan) | 1 cup |
| Turmeric powder (Haldi) | 1 teaspoon |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 220 |
| Protein | 6 grams |
| Carbohydrates | 29 grams |
| Dietary Fiber | 3 grams |
| Total Fat | 10 grams |
Preparation Time
| Time Type | Duration |
|---|---|
| Preparation | 15 minutes |
| Cooking | 30 minutes |
| Total | 45 minutes |
Servings
| Serving Size | Number of Servings |
|---|---|
| Each serving | 1 bonda |
| Total servings | 5 |
Instructions
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Sauté the Spices: Begin your culinary adventure by heating sunflower oil in a frying pan over medium heat. Add the mustard seeds and watch as they crackle and pop, releasing their nutty aroma. Once they’ve cracked, toss in the finely chopped onions. Sauté them for a couple of minutes until they soften and turn a lovely light golden brown.
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Add Aromatics: Once the onions are perfectly cooked, introduce the grated ginger, chopped green chillies, asafoetida, turmeric powder, and salt to the pan. Sauté this mixture for another minute to allow the spices to bloom and meld together.
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Incorporate Potatoes: Add the mashed potatoes to the sautéed mixture, stirring well to ensure that all the ingredients are combined harmoniously. Toss in the chopped coriander leaves, mixing everything thoroughly. Once combined, turn off the heat and let this potato mixture cool.
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Shape the Bonda: After the potato mixture has cooled down, divide it into eight equal portions. Take a portion in your hand, flatten it slightly, and place a piece of mozzarella cheese in the center. Gently fold the edges over to encase the cheese, rolling it into a smooth ball. Repeat this step with the remaining portions.
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Prepare the Batter: In a separate bowl, combine the gram flour, turmeric powder, and salt to taste. Gradually add water while whisking to create a thick batter that can coat the back of a spoon. Ensure the batter is light and fluffy by whisking well.
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Cook the Bonda: Preheat a kuzhi paniyaram pan and drizzle a few drops of oil into each cavity. Dip each cheese-stuffed potato ball into the gram flour batter, allowing any excess to drip off. Carefully place the battered bonda into the heated cavities of the pan. Cover the pan to allow the bondas to steam and cook.
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Finishing Touches: Once you see the batter cooked and set, uncover the pan and flip the bondas to cook all sides evenly. Cook until each bonda is a beautiful golden brown color, ensuring a crispy exterior.
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Serve: Once cooked, transfer the Cheese Stuffed Aloo Bondas onto a plate lined with oil-absorbent paper to catch any excess oil. Serve them hot with a side of spicy coconut chutney or green chutney, accompanied by a steaming cup of filter coffee for an authentic experience.
Enjoy the rich flavors and comforting textures of this classic Indian snack, perfect for tea time, parties, or whenever you crave a little indulgence!
