Ingrédients pour Asher's Aloo Bondas
- 2 large potatoes
- 2 inches vegetable oil (for frying)
- Yellow Mustard Seeds
- 1/4 teaspoon cumin powder
- Jalapeno
- Fresh Ginger
- Fresh Garlic
- Yellow Onion
- 1/2 teaspoon turmeric powder
- 1-2 tablespoons chopped cilantro (optional)
- 1/2 teaspoon salt
- Fresh Lemon Juice
- 1 cup besan flour
- 1/4 teaspoon red chili powder (adjust to taste)
- Baking Soda
- 1/2 cup water
- 1/4 teaspoon coriander powder
- pinch asafoetida (hing, optional)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Asher's Aloo Bondas? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Asher's Aloo Bondas
- Boil 2 large potatoes until tender. Peel and mash thoroughly.
- In a large bowl, whisk together 1 cup besan flour (chickpea flour), 1/2 teaspoon turmeric powder, 1/4 teaspoon red chili powder (adjust to taste), 1/4 teaspoon cumin powder, 1/4 teaspoon coriander powder, 1/2 teaspoon salt, and a pinch of asafoetida (hing, optional).
- Add 1/2 cup water gradually to the flour mixture, whisking constantly until a smooth batter forms. The batter should be thick but pourable.
- Gently fold in the mashed potatoes. Add 1-2 tablespoons of chopped cilantro (optional).
- Heat about 2 inches of vegetable oil in a deep frying pan or kadai over medium-high heat.
- Once the oil is hot (a small piece of batter should sizzle immediately), carefully drop spoonfuls of the potato mixture into the oil, ensuring not to overcrowd the pan.
- Fry the Aloo Bondas for 2-3 minutes per side, until golden brown and crispy. Use a slotted spoon to remove them from the oil and place them on a paper towel-lined plate to drain excess oil.
- Serve hot with your favorite chutney or dipping sauce. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
7g
Fat
3g
Carbs
7g
