Asher's Aloo Bondas

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 3 medium potatoes, boiled,peeled and mashed loosely
• 2 tablespoons vegetable oil
• 1/2 teaspoon yellow mustard seeds
• 1/2 teaspoon cumin seed
• 1/2 large jalapeno, finely chopped (seeds left in)
• 1/2 teaspoon fresh ginger, minced
• 1/2 teaspoon fresh garlic, minced
• 3/4 cup yellow onion, chopped
• 1/4 teaspoon turmeric
• 1/2 cup fresh cilantro leaves, chopped
• 1/2 teaspoon salt
• 2 tablespoons fresh lemon juice
• 1 1/2 cups besan flour (chickpea flour)
• 1 teaspoon cayenne pepper
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• vegetable oil, enough for deep frying

Recipe

• 1 in a frying pan, heat 2 tablespoons oil, and add your mustard seeds.
• 2 when the mustard seeds begin to sputter, add the cumin seeds, jalapeno, salt, ginger and garlic.
• 3 fry these ingredients for just a few seconds and then add the onions and turmeric.
• 4 when the onions begin to brown, add your cilantro and lemon juice and then add the potatoes.
• 5 mix well, being careful not to mash the potatoes anymore, and turn off the heat.
• 6 allow this mixture to cool completely.
• 7 after the mixture has cooled, begin to shape the mixture into small balls, approximately 1 inch in diameter.
• 8 in a medium sized bowl, make a thick batter with your besan flour, cayenne, baking soda and salt, using enough water to make a thick batter.
• 9 heat your oil in a deep fryer or something large enough to deep fry in.
• 10 take a potato ball, coat it in the batter, and then carefully drop it into the heated oil.
• 11 turn the bonda every four minutes, cooking for approximately 15 minutes (more or less) until golden brown.
• 12 repeat with the rest of the potato balls, cooking as many as you'd like at a time, without crowding them.
• 13 serve these with chutney of your choice.