Aloo bonda (batata vada - evening snack

• Vegan

• Produce

  • 1/2 POWDER tsp Coriander
  • 1/4 tsp Hing or asafoetida
  • 1/2 RAW cup Onions
  • 300 g Yellow potato

• Condiments

  • 1/2 RAW tsp Lemon juice

• Baking & Spices

  • 1 Chickpea flour
  • 1 tsp Pepper red or cayenne
  • 1 WHITE tsp Rice flour
  • 1 tsp Salt table
  • 1/4 GROUND tsp Turmeric

• Oils & Vinegars

  • 17 1/2 tbsp Vegetable oil

• Nuts & Seeds

  • 1/2 tsp Cumin seed

Found on antoskitchen.com

Description

Directions

• In a bowl add chickpea (besan) flour, rice flour, a pinch of turmeric powder, salt, red chili powder, asafoetida and mix well. Add water slowly and make a smooth batter without leaving any lumps (the batter should not be too thick or thin).
• Boil or steam the potatoes until tender and mash with fork or potato masher.
• In a pan heat oil, add cumin seeds, asafoetida and mix well in the oil. Add chopped onion and cook until the onion becomes soft.
• Add turmeric powder and cook until the turmeric powder loses its raw smell.
• Add mashed potatoes, red chili powder, coriander powder, salt and mix well. Turn off the heat, add lemon juice and mix well. Allow the potato mixture to cool and divide them into small balls.
• Dip each potato ball in the chickpea batter and drop in the hot oil one by one gently and deep fry until the color changes to golden brown.