Atul Kochhar Instagram – What a fantastic friday it was! Shot for @packedlunchc4 with @stephlunch and made diwali special Aloo Bonda. Had great time with @chris_kammy 😊🌼
Ingredients for the stuffing:
4 to 5 medium sized potatoes
1 to 1 ½ tbsp oil
1 tsp black mustard seeds
1 or 1 ½ tsp urad dal (spilt and husked black gram)
1 medium sized onion, peeled and finely chopped
1 tsp ginger garlic paste
12 to 15 curry leaves
1 or 2 green chilies, finely chopped
½ tsp turmeric powder
1 pinch asafoetida (hing)
2 tbsp chopped coriander leaves
⅓ to ½ teaspoon lemon juice or as required
Salt, as required
Oil for deep or shallow frying
Ingredients for aloo bonda batter:
250g besan (gram flour or chickpea flour)
400ml rice flour
125ml water or add as required
¼ tsp turmeric powder
½ tsp red chili powder
1 tsp ground cumin
1 tsp garam masala
1 tsp ground coriander
1 pinch asafoetida (hing)
1 pinch baking soda (optional)
Salt, as required
Method for the aloo bonda:
First boil the potatoes in a pan / steamer / pressure cooker. Then peel and mash them when still warm.
Heat oil in a frying pan and add the mustard and urad dal. Allow the mustard seed to splutter and the urad dal to golden.
Add the chopped onion and sauté till they are translucent and soft. Then add the ginger-garlic paste, curry leaves and green chilies. Sauté for a minute.
Add the turmeric powder, asafoetida and stir, then add the coriander leaves and stir again.
Add the potatoes to this mixture or add this sautéed mixture to the potatoes and stir well.
If there is excess moisture, then you can cook the potato mixture for a few minutes. Add lemon juice & salt and mix well. Check the seasoning and add more salt or red chili powder or lemon juice if required.
Make 12-15 medium sized balls from this mixture.
Method for the batter:
Whisk all the ingredients together with 300ml of the water. Add the extra 100ml if the batter is too thick.
Method for cooking the aloo bonda:
Heat oil for deep frying in a kadai or pan. Dip each potato ball in the batter and ensure it’s well coated. Add to the medium hot oil and fry until golden on both sides.
Serve the aloo bonda alongside the tomato chutney
#atulkochhar #liveshow #indianstreetfood | Posted on 20/Nov/2023 16:42:42
