Aloo Bonda Spiced Potato Balls Food

ALOO BONDA RECIPE

Steps:

• Steam or boil potatoes without making them mushy. You can boil in a pot or cooker.
• Pour oil to a hot pan. Add dal, mustard and cumin. Fry until the dal turns golden.
• Saute ginger just for 30 secs.
• Next add onions,salt, curry leaves and green chilies. Fry them.
• When the onions turn golden, add the turmeric, garam masala, coriander powder and saunf.
• Add potatoes and mash them a bit without making them mushy.
• Mix well. Sprinkle lemon juice and coriander leaves.
• Cool this and make 6 to 8 balls.
• Add besan, rice flour, salt, chili powder and turmeric to a large mixing bowl.
• Pour enough water little by little and mix it well to make a batter that is neither too thin or nor too thick. The batter must be moderately thick and smooth.
• Beat the batter well.
• Heat oil in a deep fry pan or kadai.
• When the oil is hot enough, do the heat test by dropping a drop of batter. It must raise in the oil slowly and should not sink or turn brown quickly.
• With the help of a tbsp dip each ball in the batter, swipe off the excess and drop in the hot oil.
• Each batch you can fry about 3 to 4 balls depending on the size of your pan and oil used.
• After a minute begin to stir and fry until golden.
• Repeat making all until all the balls are done.
• Drain the golden fried aloo bonda on to a kitchen tissue.
• Serve aloo bonda hot or warm with chai or chutney.

ALOO BONDA ( SPICED POTATO BALLS)

Steps:

• Peel the potato & chop into chunks. Boil in salted water for 15 minutes until tender,then drain. Pass through a potato ricer or mash. Leave to cool.
• Heat the oil in a frying pan & fry the onion until soft.Throw in the chilli & spices, then cook for 2 minutes more until aromatic.Add the mashed potato, coriander leaves & stalks, lemon juice & a sprinkling of salt, then mix well & set aside.
• For the batter, sift the flour, turmeric & bicarbonate of soda into a bowl with the salt & water to make a thick batter.
• Roll the potato mix into walnut-size balls. Heat the oil in a pan, until a chunk of bread dropped in sizzles & turns golden. Bit the balls in the batter, then fry in batches.

SPICED SWEET POTATO BALLS

Steps:

• In a large saucepan, cook sweet potatoes in boiling water to cover for 30 to 35 minutes or until tender; drain. Let cool slightly.
• Peel sweet potatoes; mash potatoes in a large bowl. Add pecans, butter, salt, 2 Tablespoons flour, brown sugar, and spices. Beat at medium speed of an electric mixer until smooth.
• Add some all-purpose flour to a pie plate or small bowl. Drop mixture, by rounded tablespoonfuls, into the flour; gently roll into balls.
• In a Dutch oven, pour vegetable oil to a depth of 2 inches; heat to 380F degrees. Fry balls, a few at a time, 2 to 3 minutes or until golden. Drain on paper towels. Serve immediately.

IRISH POTATO BALLS

Steps:

• Combine potatoes and water to cover in a saucepot, over medium heat. Bring to a
• boil and simmer until potatoes are tender. Drain well and mash until smooth.
• Add 2 tablespoons butter, sour cream, salt, white pepper, egg, scallions, and
• minced parsley, mix well. Shape into 2-inch diameter balls (2 per portion).
• Cover and chill for 2-24 hours. Place into an ungreased baking pan. Brush with
• melted butter and sprinkle with parmesan cheese. Bake 375 degrees for 15-20
• minutes, until browned lightly. Arrange onto a serving platter. Garnish with
• parsley sprigs. Serve hot.