30 April 2015

Alo Bonda & Coconut-Mint Chutney: A Potato Snack For All Occasions


We are not very fond of fried stuffs but we indulge in such items once in a while. So yesterday, my husband suggested to make Alo Bonda and since I have never made it before, we turned for help via the Internet. The results? Not bad....at all!



Alo bonda and coconut-mint chutney


Here's how:

What you need:

For Bonda....read "making the bonda" below!
1.    Potatoes (2 medium size, boiled and mashed)
2.   Mustard seeds (1 tbsp.)
3.   Asoefetida (a pinch)
4.   Onions (2 medium size, chopped into small pieces)
5.   Green chili (1, chopped into small pieces)
6.  Turmeric powder (2 tbsp.)
7.  Coriander powder (1 tbsp.)
8.  Mango powder (1 tsp. -optional)
9.  Coriander leaves -chopped
10. Salt to taste
11.  Oil for frying

For Chutney....wash all these ingredients and churn them using a mixer to make a paste. Add a little water, but make sure it isn't watery. Check the sourness and saltiness. You'll know if it has the chutney taste. Otherwise, add more lemon juice or salt.

1.  Black pepper powder
2  Green chili (2 pieces, chopped into small pieces)
3. Lemon juice (2-3 pieces)
4. Mint leaves -ample amount
5. Coconut -half, sliced into small, thin pieces
6. Onions - 2, chopped into quarter size
7. Coriander leaves -optional
8.  Salt to taste

For Batter.... (mix all these ingredients and make a smooth batter where your bonda balls are dipped and coated before frying).

1. Gram flour (1 small cup)
2. Rice flour (2 tbsp. -can be made using rice and blended in a mixer)d chili powder
3. Red chili powder (1 tsp. or less)
4. Little water
5. Little salt to taste


Making the Bonda
1.  Heat oil in a pan, add mustard seeds and asoefetida to crackle for a few seconds.
2. Add chopped onions and chopped green chili. Sautee' till slightly brown.
3. Add spices: turmeric, coriander powder, mango powder, salt. Mix and sautee' for a few seconds.
4. Add mashed potatoes and salt. Mix thoroughly.
5. Add chopped coriander leaves before turning off the stove. Let this mixture cool down.
6. Once cool, take a spoon of it and form small balls.
7. Dip each ball into the batter, coating all areas.
8. In another deep pan, heat oil for frying. Fry these coated bonda balls in a medium flame. Careful not to roast them.
9. Remove from pan and place them in a plate or bowl with tissue paper on it.

Serve with chutney. Enjoy!

Note:
~Making this is quite a long process, yet worth it. But if you have company to help prepare the ingredients, it will make the procedure easier.
~This was the second time I made coconut-mint chutney and I really like how I make it. Yum!
~There are various ways to make Alo Bonda.
~For any clarification, just leave a comment.