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    You are in: Home / Deep-fried / Asher's Aloo Bondas Recipe
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    Asher's Aloo Bondas

    Asher's Aloo Bondas. Photo by eatrealfood

    1/1 Photo of Asher's Aloo Bondas

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    love4culinary's Note:

    These are DELICIOUS potato balls. They are full of flavor, perfect for an appetizer or just an afternoon snack! We LOVE these... I cant get enough of them! hehe My fiance made these for me for the first time on my birthday this year! Best birthday snack EVER! :D Besan flour, also known as chickpea flour, can be found in most asian markets, and even some health food stores. Cooking time is the time it takes to make one batch.

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    1. 1
      In a frying pan, heat 2 tablespoons oil, and add your mustard seeds.
    2. 2
      When the mustard seeds begin to sputter, add the cumin seeds, jalapeno, salt, ginger and garlic.
    3. 3
      Fry these ingredients for just a few seconds and then add the onions and turmeric.
    4. 4
      When the onions begin to brown, add your cilantro and lemon juice and then add the potatoes.
    5. 5
      Mix well, being careful not to mash the potatoes anymore, and turn off the heat.
    6. 6
      Allow this mixture to cool completely.
    7. 7
      After the mixture has cooled, begin to shape the mixture into small balls, approximately 1 inch in diameter.
    8. 8
      In a medium sized bowl, make a thick batter with your besan flour, cayenne, baking soda and salt, using enough water to make a thick batter.
    9. 9
      Heat your oil in a deep fryer or something large enough to deep fry in.
    10. 10
      Take a potato ball, coat it in the batter, and then carefully drop it into the heated oil.
    11. 11
      Turn the bonda every four minutes, cooking for approximately 15 minutes (more or less) until golden brown.
    12. 12
      Repeat with the rest of the potato balls, cooking as many as you'd like at a time, without crowding them.
    13. 13
      Serve these with chutney of your choice.

    Ratings & Reviews:

    • on October 01, 2007


    • on September 22, 2005


      Certainly very different but they were pretty good. I left out the jalapeno as well as the ceyanne since I served this with little guys in mind. The kid's had fresh mango with it as well as a varity of dipping sauces.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 26, 2005


      these made for a very nice brunch today. i am a bit averse to deep frying so i altered the geometry of this to suit shallow frying. so mine were not exactly potato balls, but flattened into disks. otherwise, i followed your recipe in its entirety, except to substitute jalapenos for green chilis. i also splurged a bit more on the lemon juice and seasoning. the reason for 4* is, i did struggle with getting the batter to the right consistency and would have appreciated even a vague approximation of the water needed to be added to the besan (only NOW do i see charishma has mentioned 1cup, in my hurry this morning i missed the comments). also, i think 35min is way too optimistic a projection if you wanna start these from first principles ie. the time it takes to peel, boil, mash potatoes is well over 20mins in itself. even working in tandem with my husband, with him keeping vigil over them as they fried as i shaped the disks, it still took over an hour from start to finish. so, a bit laborious, but worth the effort ultimately.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Asher's Aloo Bondas

    Serving Size: 1 (140 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 136.1
    Calories from Fat 43
    Total Fat 4.8 g
    Saturated Fat 0.6 g
    Cholesterol 0.0 mg
    Sodium 448.1 mg
    Total Carbohydrate 21.6 g
    Dietary Fiber 2.8 g
    Sugars 1.9 g
    Protein 2.5 g

    The following items or measurements are not included:

    besan flour

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