Aloo Bonda / Tea Time Snacks / A Quick Indian Snack

• Besan flour                   -  2 cups
• Rice flour                      - 1 tbsp
• Turmeric pwd                - ¼ tsp
• Red chilly pwd              - 1 tsp
• Hing                             - a pinch
• Cooking soda               - a pinch
• Salt to taste

• Potatoes                       -  2 medium size
• Peas                             - ¼ cup
• Oil                                - 1 tbsp
• Mustard                        - ¼ tsp
• Cumin                           - ¼ tsp
• Split urad dal                - ¼ tsp
• Hing                             - a pinch
• Onion                           - 1
• Green chilly                   - 1
• Ginger grated                - ½ tsp
• Turmeric pwd                - a pinch
• Salt to taste
• Oil to fry

1. Take a wide bowl.
2. Mix  besan flour, rice flour, turmeric pwd, red chilly pwd, hing,cooking soda and salt.
3. Add little water and make a smooth paste of it.
4. The batter should not be too thick or watery, it should be in medium thickness (dosa batter) consistency, so that it can be coated over potato balls.
5. Now the batter ( bonda mix )  is ready for the outer layer.

1. Wash and boil the potatoes and smash it.
2. Cook  the peas and keep it ready.
3. Heat oil in a pan.
4. Add mustard, cumin, split urad dal and hing.
5. Once it splutters, add the chopped onion and fry till golden.
6. Add green chillies, coriander leaves, ginger and saute further.
7. Now add turmeric pwd, smashed potatoes, peas and salt.
8. Combine well and cook for 3 to 4 mins.

9. Remove from flame and allow to cool.
10. Make small lemon sized balls out of it.

11. Heat oil in a fry pan.
12. Dip the balls in the prepared bonda mix.

13. Drop them in hot oil.
14. Fry in medium flame.
15. Turn it to other side, deep fry till golden brown.

16. Drain it from oil and place it in kitchen tissue.
17. Repeat the same for remaining balls.
18. Tempting Aloo Bonda ready to taste.

19. Enjoy them hot with tomato ketchup or coconut chutney.