Balls of mashed Vegetablesand spices dipped in batter and deep fried.
Time Required: 30 Minutes
Ingredients:
Oil for deep frying
For the filling:
3 Potatoes
1 Cup Beans, Carrot, and Peas, Boiled
Half of Big Capsicum, Chopped finely
4 Green Chilies, Chopped
1tbsp Coriander Leaves, Chopped
Few Curry Leaves, Chopped
1tbsp Lemon Juice
1/2 Cup Fresh Grated Coconut
Few sprigs Coriander Leaves, chopped finely
1tbsp Oil
1tsp Bengal Gram (Channa Dal)
1tsp Urad Dal / Black Gram Split
1tsp Mustard Seeds
1/2tsp Turmeric Powder
Salt to taste
For the outer covering:
1 Cup Gram Flour
A pinch of cooking Soda
1/2 tsp Chili Powder
Method:
Boil and peel Potatoes. Mash them and keep it aside. Heat Oil and add Bengal Gram, Urad Dal, and Mustard Seeds and when they start to splutter, add Turmeric Powder, Green Chilies and Curry Leaves. Add Capsicum and stir for a minute.
Add mashed Potatoes, boiled Vegetables, Salt, Coconut, Coriander Leaves and Lemon Juice and mix well.
Divide this mixture into lemon sized balls. Add required amount of water to Gram Flour and mix well. Add Salt, Chili Powder and Soda to the batter and mix to a smooth batter.
Heat Oil in a frying pan. Dip the Vegetable mixture balls in the Gram Flour batter and deep fry them until golden brown.
Remove on kitchen towels and serve hot Alu Bonda with Tomato Ketchup or Mint Chutney or any other chutney of your choice.
