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We hope you got benefit from reading it, now let’s go back to kerala aloo bonda with a twist recipe. You can have kerala aloo bonda with a twist using 22 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to cook Kerala Aloo Bonda with a twist:
- Provide 1 kg large potatoes pressure cooked for 3-4 whistles
- Get 2 onions finely chopped
- You need 6 green chillies finely chopped
- Prepare 1 piece ginger finely chopped
- You need 3 tsp Curry leaves finely chopped
- Prepare to taste Salt
- Get 1/2 tsp turmeric powder
- Use 2 tsp Coriander leaves
- Get 2 tsp mint leaves
- Take 2 tsp oil
- Prepare 1 tsp chicken masala
- Get 1/2 tsp red chilli powder
- Prepare as needed Oil for deep frying
- You need For Batter
- Get 1 cup besan/gram flour
- Get 1/2 tsp hing/asafoetida
- Prepare 1/2 tsp turmeric powder
- Get 2 tsp red chilli powder
- You need 1/2 tsp carom seeds(ajwain)
- Get 1/2 tsp baking soda
- Get 2 tbsp dosa batter
- Use to taste Salt
Instructions to make Kerala Aloo Bonda with a twist:
- Boil potatoes in pressure cooker for 3 - 4 whistles. Check if they are soft.
- Cool and peel. Mash well and set aside.
- Heat 2 tsp oil, fry mustard, urad dal. When dal turns golden add curry leaves, ginger and green chillies and fry for one minute.
- Add onions and fry till translucent. Add turmeric and salt and mix well. If adding, add red chilli and chicken masala. Fry for a second on low flame and add potatoes mashed and mix well. I make both versions and both are equally good. Add coriander and pudhina leaves.
- Mix everything well and keep stirring till all water in potatoes and drained and you get a thick mixture. Make sure you do not use too much oil for frying else it will become difficult to shape it.
- Cool and then form into medium size balls and keep aside.
- Mix together all the ingredients under "for batter" with required water to form a semi thick batter.
- Heat oil for frying. Once oil starts smoking pour 2 tsp oil to the batter and mix well. This is a super tip you can use while making any type of pakode or fried items. Doing this ensures that your food does not drink too much oil while frying.
- Lower the flame to medium, coat the aloo balls in batter one by one and drop in oil. Keep adjusting the flame to ensure you get golden bondas ready.
- Place on tray with tissue paper. Serve hot with green chutney or ketchup.
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