Aloo Bonda with Mint Chutney

Instructions

1. 1

   Prepare the Potato Filling

   • In a large bowl, mash the boiled and peeled potatoes until they are coarse and slightly chunky. Set aside.
   • Heat 2 tbsp of oil in a pan over medium heat. Add the mustard seeds and allow them to splutter.
   • Add the urad dal and sauté for 30 seconds until it turns a light golden brown.
   • Toss in the curry leaves, finely chopped onion, grated ginger, and green chilies. Sauté for 3-4 minutes until the onions are soft and translucent.
   • Stir in the turmeric powder, hing, and 1 tsp of salt. Cook for another minute.
   • Add the mashed potatoes to the pan. Mix gently until all the ingredients are well combined. Cook for 2-3 minutes, allowing the flavors to meld.
   • Turn off the heat. Stir in the fresh lemon juice and chopped coriander leaves.
   • Transfer the mixture to a plate and allow it to cool completely for at least 15-20 minutes. Once cool, divide it into 12 equal portions and roll them into smooth, firm balls.
2. 2

   Prepare the Batter

   • In a separate mixing bowl, whisk together the besan, rice flour, red chili powder, baking soda, and the remaining 0.75 tsp of salt.
   • Gradually add water while whisking continuously to form a smooth, thick, and lump-free batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon without being runny.
   • Let the batter rest for 10 minutes. This helps in creating a crispier coating.
3. 3

   Fry the Bondas

   • Heat the oil for deep frying in a kadai or deep pan over medium-high heat. The ideal temperature is around 175-180°C (350°F). To test, drop a small amount of batter into the oil; it should sizzle and rise to the surface immediately without browning too quickly.
   • Once the oil is hot, dip one potato ball at a time into the batter, ensuring it's fully and evenly coated. Use a spoon or your fingers to gently drop it into the hot oil.
   • Fry 3-4 bondas at a time to avoid overcrowding the pan, which can lower the oil temperature.
   • Fry for 4-5 minutes, turning them occasionally, until they are an even golden brown and crisp on all sides.
   • Using a slotted spoon, remove the bondas from the oil and place them on a wire rack or a plate lined with paper towels to drain any excess oil.
4. 4

   Serve

   • Serve the Aloo Bondas immediately while they are hot and crispy with coconut chutney, green chutney, or tomato ketchup.