Event: Blogging Marathon #32
Theme: Street Food
I had taken a blogging break during summer owing to my two month long India vacation. After really a long time, I got to spend quality time with my parents and our extended families. As expected it was a fun filled and rejuvenating holiday albeit a hectic one. And so naturally blogging took a backseat and to those who were wondering why I went kaput, now you know. :)
To compensate for my absence, I am back with a long marathon hosted by Srivalli this time that runs for 26 days. And so you can expect at least 26 posts this month here. As usual the marathon is based on given 4 set of themes and to make it more tougher, it is going to be a A-Z marathon. That means the marathon is alphabetical based one, each day dedicated to an English alphabet starting with the letter A.
For today's post I chose to go with the popular Indain street snack aloo bonda. After thinking a lot about 'A' recipes ranging from almond bread to arborio rice, I finally settled down with this just because my husband loves any potato filled fritters and he was after me for months regarding the same. Besides there was an occasion recently that called for celebration. And so aloo bondas it is. For the uninitiated, aloo bondas are spicy potato filling encased in chickpea flour coating that is fried until golden brown to result in a yummy tea time snack.
The following ingredients yield a dozen bondas. Usually we don't add onions to the filling. If you prefer adding, add them before potatoes and saute them until translucent.
Ingredients for potato filling:
For tadka - 2 tsp oil, 1 tsp chana dal, 1 tsp mustard seeds, 1/8 tsp turmeric powder, few curry leaves
2 cups peeled, cooked and roughly mashed potatoes
2 - 3 green chillies finely chopped (adjust the quantity as needed)
Salt to taste
1 - 2 Tbsp roughly minced cilantro
Preparing potato filling:
* Heat oil and add chana dal and mustard seeds. When mustard seeds start to pop, add green chillies, curry leaves and turmeric powder.
* Saute for few seconds and then add prepared potatoes, salt and cilantro. Mix them well and cook for about a minute and turn off the stove.
* Let the mixture cool and divide it into 12 portions. Shape them into balls and keep them aside.
1 cup Besan / chickpea flour
2 Tbsp rice flour (optional)
1/8 tsp baking soda (optional)
1/8 tsp turmeric powder
1.5 tsp chili powder (adjust the quantity as needed.)
Salt to taste
And oil to fry bondas
Preparing the outer shell:
Combine besan, rice flour, turmeric powder, baking soda, salt, chili powder in a mixing bowl. Gradually add water and make a batter with a consistency slightly thicker than of the bajji batter. (Add about 1/2 cup water. If required add a tablespoon or two more. The batter shouldn't be runny. If you like to have a thicker coat for your bondas, 1/2 cup water should suffice. I like my bondas with a thinner case and so added 1/2 cup + 2-3 Tbsp water.)
* Heat oil in a frying pan or a kadai.
* Dip a potato ball into the batter and turn around until it is coated well with the batter.
* When the oil is hot enough to fry, slide the potato ball dipped in batter, into the pan carefully. Fry on medium flame, turning around the ball occasionally until it turns golden brown throughout.
* Repeat the steps with the other potato balls and at a time, fry as many as the frying pan can hold.
Serve warm with chutney / ketchup.
Logo courtesy - Preeti
Check the blogging marathon page for the other marathoners doing BM #32.