Asher S Aloo Bondas Recipe

Ingredients for Asher S Aloo Bondas

• 2 large potatoes
• Vegetable oil for deep frying
• Yellow Mustard Seeds
• Cumin Seed
• Jalapeno
• Fresh Ginger
• Fresh Garlic
• Yellow Onion
• Turmeric
• Fresh Cilantro Leaves
• 1/2 teaspoon salt
• Fresh Lemon Juice
• 1 cup besan flour (chickpea flour)
• Cayenne Pepper
• Baking Soda

How to Make Asher S Aloo Bondas

1. Boil 2 large potatoes until tender. Peel and mash thoroughly.
2. 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).
3. Add 1/2 cup water gradually to the flour mixture, whisking constantly until a smooth batter forms. The batter should be thick but pourable.
4. Gently fold in the mashed potatoes. Add 1-2 tablespoons of chopped cilantro (optional).
5. Heat about 2 inches of vegetable oil in a deep frying pan or kadai over medium-high heat.
6. 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.
7. 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.
8. Serve hot with your favorite chutney or dipping sauce. Enjoy!