Shaswati Masala Aloo Bonda is a popular South Indian snack that’s known for its delightful combination of spicy mashed potato filling and a crispy gram flour coating. They are commonly found in local street food stalls, tea shops, and restaurants.
Preparation Time: 30 minutes
Frying Time: 15-20 minutes
Total Time: 50 minutes
Serving: 4 people
Ingredients
1cup-240ml; 1tablespoon – 15ml; 1teaspoon – 5ml;
Ingredients for Masala Aloo:
– 3 small-sized Potatoes (boiled and mashed)
– 1/2 teaspoon Cumin Seeds
– 1/4 teaspoon Mustard Seeds
– A bunch of Curry Leaves
– 1/2 teaspoon Turmeric Powder
– 1 tablespoon Garlic (chopped)
– 2 Green Chilies (finely chopped)
– 2 tablespoons Mustard Oil
– 1/4 teaspoon Hing (Asafoetida)
– Salt to taste
Ingredients for Besan Batter:
– 1 cup Besan (Gram Flour)
– 1/2 teaspoon Red Chili Powder
– A pinch of Turmeric Powder
– A pinch of Baking Soda
– Salt to taste
– Water to make a semi-thick batter
How to make Masala Aloo Bonda
1. To make the masala aloo, heat 2 tablespoons of mustard oil in a pan over medium heat.
2. Add cumin seeds, mustard seeds, and hing. Allow them to splutter.
3. Add chopped garlic, curry leaves, and green chilies. Sauté for a couple of minutes until the garlic turns golden brown. Here add turmeric powder and mix well
4. Now add the boiled to the pan and mash potatoes. Season with salt. Mix everything thoroughly.
5. Cook the potato mixture for about 5-7 minutes, stirring occasionally, until the potatoes are well-cooked and slightly crispy.
6. Remove the masala aloo from the pan and let it cool.
7. To make the besan batter, in a mixing bowl, combine besan, red chili powder, a pinch of turmeric powder, baking soda, and salt.
8. Gradually add water while stirring to make a smooth batter. Ensure there are no lumps. The batter should be thick enough to coat the back of a spoon.
9. Now heat oil in a deep frying pan or kadhai over medium-high heat. Once the oil is hot, reduce the heat to medium.
10. Take a small portion of the cooled masala aloo mixture and shape it into a small ball or oval. Dip the aloo ball into the prepared besan batter, ensuring it’s coated evenly.
11. Carefully slide the coated aloo ball into the hot oil. Fry it until it turns golden brown and crispy. You can fry multiple bondas at a time, depending on the size of your frying pan.
12. Remove the fried bondas using a slotted spoon and place them on paper towels to remove excess oil.
13. Serve the hot and crispy Masala Aloo Bondas with chutney or ketchup.
Enjoy your homemade Masala Aloo Bondas as a delicious snack or appetizer!
Here, you can read it in Bengali – মশলা আলু বন্ডা
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