Potatoes are very popular in the erstwhile state of Bihar in India, where I come from.Bihar is in fact one of the largest cultivators of potato in India. Hence in Bihari cuisine, potatoes form an integral part of a large number of dishes, almost as integral as onion is to Indian cooking.And one such dish is Aloo Chop, otherwise known as Aloo Bonda.
Aloo Bonda is a very popular snack and street food, especially in north India. When I was small, Aloo Bonda and Samosas used to be our favourite snacking items for the evenings, which we would purchase from the kinara shop.As kids, we simply used to love it! And my fascination with this dish continues even now
Well the recipe for Aloo Bonda is very simple. There are two components to the dish; the potato stuffing and the batter used for the coating. For the stuffing, boil potatoes in a pressure cooker for 15 minutes, then peel and mash them. Now take tiny amount of oil in a pan, fry some chopped onions and green chillies, add some coarsely crushed peanuts, and finally mix in the mashed potatoes. Add salt to taste and a pinch of turmeric powder (for yellow colour). Fry this for 5 minutes, allow to cool, and then shape into golf-sized balls. Next prepare the batter with 1 cup of besan, 1 tbsp of rice flour, a pinch of fruit salt, salt to taste, and any choice of powdered Indian spices. The batter should be thick enough to form a uniform coating around the potato balls. Finally dip the potato balls into the batter and then deep fry them for 3 minutes.Yummy Aloo Bonda is ready to serve!
I know people love to have competitions over gulab jamuns . I am ready to have one over Aloo Bonda