Aloo Bonda
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Shyamala Krishnamurthy, of Chicago, started a food blog a few years ago to preserve her traditional Indian food recipes for her five daughters and future generations. Here she's holding a family favorite, aloo bonda -- mashed potato dumplings fried in batter. Courtesy of Raji Trivedi
4 medium-sized potatoes mashed
Oil for frying
2 green chilies chopped
1 tablespoon cilantro
For the batter:
1 cup gram flour
½ cup rice flour
½ teaspoon asafoetida powder
¾ teaspoon red chili powder
½ teaspoon turmeric powder
Warm water, enough to make a semi-thick batter
Salt to taste
A variety of chutneys or ketchup for serving
Boil the potatoes, peel off the skin and mash it.
In a pan, add 1 teaspoon of oil and chopped green chilies and sauté for a minute. Add the mashed potatoes, cilantro and salt to taste. Mix and set aside. Mix the gram flour, rice flour, asafoetida powder, red chili powder, turmeric, warm water and salt into a semi-thick batter for coating the dumplings.
Roll the potato mixture into small round balls and dip it into the batter before deep frying until golden brown.
Serve with a variety of chutneys or ketchup, and coffee or tea.
