Aloo Bonda (Spicy Potato Fritters)

Easter holidays seems like never ending story this time.They have been home for almost two weeks now and all of us are getting tired of it. With me and them looking forward for the reopening of school the only other option was to attend a few workshops around the museums there.That is the reason I have not been able to make good dishes and update.They had easter card competition , I enjoyed making these cards with them.

They enjoyed two workshops around this week making collages..I always wonder why we are so academically oriented ??? I want them to do everything I could not do in life.. but then at the end of the day I worry what if they do not succeed academically????? Is it enough to be bright , smart and confident, or is it necessary for it to translate into mark sheet to be successful in life?

The weather wasn't really great to keep spirits high.English weather is usually grey , but this time it was unusually depressing and grey for a few days at a stretch. So all these thoughts and homesickness too were making the mood really low.

Well all these thoughts keep going on in mind . It doesn't mean i have to give up my foodie nature for that reason. I had made poori and potato sabzi the other day, and was left with lots of aloo sabzi. Did not have any batter for Dosas so masala dosa was out of question.Did not want to waste food this way. Like people who have sweet tooth , I should say i have a snack tooth... cannot just resist deep fried stuff like bonda, bajjis or pakoras.... Yummy.. without delay as soon as the thought struck with some Gram flour I could turn out some delicious aloo bondas which really lifted our spirits up with its excellent taste..

Aloo Bonda ( Spicy Potato Balls in Gramflour dough)

Ingredients

3 large boiled and mashed potatoes

1 cup - Gram flour (besan)

2 spoons - Rice flour

cooking soda (optional)

1 cup - Chopped onions

chopped ginger (1 inch)

Chopped green chilli (two to three)

1 tsp Red chilli powder

1/4 tsp. Turmeric powder

Vegetable/sunflower oil for deep frying

Mustard and cumin seeds for seasoning

few curry leaves

chopped Coriander

amchur or lemon juice

Salt to taste.

Method

In a deep pan add a spoon of oil, when it gets hot add mustard seeds.When it splutters add cumin ,haldi/turmeric powder, green chillies, chopped onion , chopped ginger and few curry leaves.Add a spoon or two of water to cook the onions , this gives a good taste.Then add the mashed potatoes, salt and if any other masala desired. Fresh coconut can be used instead of Onions....Mix the potatoes thoroughly , adding some amchur of lemon juice for added taste.

Make small sized balls and keep aside.

In a large bowl sieve one cup of Gram flour, and two spoons of Rice flour. Mix it well using water sparingly, without lump adding redchilli powder, salt and a pinch of Cooking soda .Cooking soda can be avoided. Take care that the batter is neither runny nor thick. It should be just right to flow around the potato balls made earlier .

Now in a large pan , heat oil . Take each potato ball and dip it in the Gram flour batter and deep fry till golden brown . Keep the oil on medium flame to cook well. it does take a little more time than usual pakodas. Serve hot with Mint and Tamarind Chutney.

This is a lovely snack to be served hot and not bad when cold either.. with two slices of salted buns it turns into the delicious Vada PAV,... hoping to make that dish too properly,,, by the recipe.

Hopeful to be more regular in updating...Bye for now.