Aloo bonda

Friday - - Leisure -

(serves 2) (Bat­ter-fried po­tato dumplings)

Prep time: 30 mins

Cook­ing time: 15 mins In­gre­di­ents 1 large po­tato, peeled, boiled and mashed 1/2 small onion, finely chopped 1/2 spicy green chilli, finely chopped 1/2 tsp co­rian­der pow­der 1/4 tsp turmeric pow­der 1 tsp red chilli pow­der (or ac­cord­ing to taste) 1/3 cup be­san (chick­pea flour) 2 tbsp rice flour

oil, for deep fry­ing Method 1. Mix to­gether po­tato, onion, green chilli, co­rian­der and turmeric pow­ders and half red chilli pow­der. Sea­son with salt and mix re­ally well. 2. Mix to­gether be­san and rice flour with re­main­ing chilli pow­der and sea­son with salt. Add enough wa­ter to make a thick bat­ter and whisk to en­sure there are no lumps. 3. Warm oil in a deep fry­ing pan over a medium heat. Di­vide po­tato mix­ture into lime-size balls and dip each into bat­ter to coat well. One by one, care­fully drop balls into hot oil and deep-fry un­til crust is golden brown. 4. Re­move and drain on kitchen pa­per. Serve with co­rian­der chut­ney and tomato ketchup.

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