We begin some more compilations of famous recipes by my cookery guru and acclaimed cookbook-writer the late Yamuna Devi.
Yamuna devi says This finger food is popular as the focal point of a late afternoon Tiffin or as the savoury part of a late night supper. The ginger-flavored mashed potatoes are dipped in an herbed chickpea flour batter and deep-fried into golden globes. One note of caution: be sure to thoroughly coat the balls with batter; exposed areas of mashed potatoes tend to splatter and disintegrate in the hot oil.
We begin some more compilations of famous recipes by my cookery guru and acclaimed cookbook-writer the late Yamuna Devi.
Yamuna devi says This finger food is popular as the focal point of a late afternoon Tiffin or as the savoury part of a late night supper. The ginger-flavored mashed potatoes are dipped in an herbed chickpea flour batter and deep-fried into golden globes. One note of caution: be sure to thoroughly coat the balls with batter; exposed areas of mashed potatoes tend to splatter and disintegrate in the hot oil. This recipe makes 16 balls.
(image courtesy of http://redchillies.us/)
Yamuna Devis Batter-coated Mashed Potato Balls (Aloo Bonda)
2 cups warm mashed potatoes,
2 tablespoons finely chopped toasted almonds, peanuts or cashews,
½ teaspoon amchoor (dried mango powder) or 2 teaspoons lemon juice,
¼ teaspoon cayenne pepper or paprika,
1½ teaspoons scraped, finely shredded or minced fresh ginger root,
½ teaspoon salt,
1½ tablespoons wholewheat flour.
Batter
1¼ cups sifted chickpea flour (sifted before measuring),
1 tablespoon arrowroot flour,
½ teaspoon each baking powder, salt, turmeric, garam masala and ground coriander,
3 tablespoons finely chopped fresh coriander,
7 tablespoons cold water, or enough to make a medium-consistency batter,
ghee or vegetable oil for deep-frying.
Mix the mashed potatoes with the remaining potato-ball ingredients and roll into 16 balls.
Place the flour, arrowroot, baking powder, salt, turmeric, garam masala, ground coriander and fresh coriander in a mixing bowl. Working with a wire whisk, make a smooth batter, adding 5 tablespoons of water initially and then more if required to make a smooth, slightly thick, crepe-like batter.
Heat 2 ½ – 3 inches (6.5-7.5 cm) of ghee or vegetable oil in a karai, wok or deep frying pan over moderately high heat until it reaches 350 F (180 C).
Dip 5 or 6 balls in the batter and, one at a time, lift out with two fingers. Let the excess batter drip back into the bowl and, with a twist of the wrist, carefully slip the ball into the hot oil.
Fry without crowding the balls (crowding makes them stick together and makes the oil temperature drop).
Cook, turning gently after they float to the surface, until golden brown or for about 4-5 minutes. Remove and drain on paper towels. Keep warm in a 250 F (120 C) oven until all the bondas are fried, or serve immediately.