Aloo Bonda/ Batata Vada

Aloo Bonda is a classic tea time snack that can be made easily at home. This is used in making Vada Pav which is a popular street food in Mumbai. It is a favourite snack for kids as it has potato as its stuffing. They are crispy outside and soft inside.

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INGREDIENTS

Potatoes- 5

Green Chillies – 2

Curry leaves – 2

Coriander – few

Turmeric Powder – 1 tsp

Asafoetida -A pinch

Salt –  To taste

For Batter

Besan flour – 1/2 cup

Rice flour -1 tbsp

Asafetida –  A pinch

Red Chilli powder – 2 tsp

Salt – To taste

Water – As Required

Oil to fry

  • In a bowl mix besan flour, rice flour, red chilli powder, salt, asafoetida. Add water slowly to make a thick and smooth batter. Set aside.
  • Heat oil in a frying pan on medium heat moderately.
  • Pressure cook the potatoes, peel the skin and mash them.
  • Chop the curry leaves, cilantro, green chillies and mix with the potatoes. Add salt and asafoetida  and mix the stuffing well.
  • To check if the oil is ready, put one drop of batter in oil. The batter should come up but not change color right away.
  • Make the potato stuffing into lemon size balls.
  • Dip the potato balls into the batter one at a time, making sure the potato balls are completely covered with batter.
  • Then, slowly drop them into the frying pan.
  • Turn them occasionally. Fry the bondas until all sides are golden-brown.
  • They will take about four to five minutes to cook.
  • Serve them hot.

 Variations

Serve them with sandwich buns using cilantro chutney as spread. Now this is known as Vada pav, another famous street food in Mumbai.

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Baby corn fritters

  Baby corn fritters are crispy, crunchy snack and kids will love this. It is an incomparable snack with unique taste and texture.  For the first time I had this in a wedding reception of one of my cousins. From that time I want to  try this recipe. I made this at home as tea time snack. Both Krish and I loved this crispy fritters. Serve it with tomato sauce or mint chutney.

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INGREDIENTS

Baby corn – 5 to 6

Besan flour – 1 cup

Rice flour – 1 tbsp

Corn flour – 1 tsp

Red chilli powder – As required

Salt – to taste

Black salt – A pinch

Asafoetida – A pinch

  • Wash and cut the babycorn in one inch length.
  • In a vessel add besan flour, rice flour, corn flour, salt, chilli powder, black salt and mix them well.
  • Now add the chopped corn and blend it with the masala.
  • Sprinkle water if necessary. Allow it to settle for 15 minutes.
  • Now heat oil in a kadai, add the marinated florets in the oil.
  • Fry until golden brown.
  • Add 1 tsp lemon juice and serve it with tomato sauce.
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