Aloo Bonda:

Potato Bonda. Urulai-Kizhangu Bonda. Masala Bonda.

This is the only snack I like, when I was studying in Madras University. I hate mess food on the whole. Most of months, my mess comes as ‘NIL’! I managed myslef eating out! Thanks to Ponnusamy, Anjappar, Atlantic, Residency, Naidu Mess…..

Generally…..in the hotel/mess, they used to make this with left over ‘aloo masala’. One can prepare fresh masal at home ot use your poori masal left overs. I prefer to make fresh one here.

Ingredients set 1:

Potato 1 large – cooked and mashed
Onion 1 small chopped
Garlic 3 cloves chopped
Green chilies 3 finely chopped
Curry leaves few chopped
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Turmeric powder 1/4 spoon
Salt
Ghee few spoons.

Ingredients set 2:

Gram flour 1 cup
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Coriander seeds powder 1 spoon
Oil for deep frying.

Method:

In a kadai/wok. Heat ghee. Add mustard and cumin seeds. Let them pop well.

Now add green chilies, curry leaves and garlic pieces to it. Fry them till fragrant.

To this add chopped onion and fry real good. Followed by add mashed potato. Add salt, turmeric powder too. Cook them over medium heat till there is no moisture. Maybe it should be thick like a batter.

Now make equal parts out of it. Like round balls.

In a seperate bowl. bring all the set-2 ingredients togather except oil. Make a thick batter out of it.

Heat oil in deep frying pan. Dip the potato balls in the batter prepared above and deep fry them in oil Fry few in each batch.

Serve warm as a snack.