Aloo Bonda /Batata Vada

Ingredients for the potato stuffing: 

• 3 big potatoes ( boiled, peeled and mashed)
• 3-4 curry leaves
• 1Tbsp ( green chilli+ garlic+ ginger ) coarse paste
• 3-4 strands coriander leaves
• ½ tsp turmeric
• 1 Tbsp oil
• Juice of a lemon
• Salt to taste 

Method: 

• Wash the potatoes, chop them into halves and pressure cook them along with the skin.
• After it has cooled, peel the skin, mash it in a plate and keep aside. It is alright if there are some lumps in the cooked potato.
• Take a pan and heat oil. Add the curry leaves and the coarse green chilli garlic paste and cook until the garlic turns light brown.
• Add the mashed potato, turmeric powder, salt and cook until everything is mixed.
• Cover with lid and let it cook on simmer. Add the chopped coriander leaves and lemon juice, stir well. Keep aside.

Batter/ coating for the vada: 

• 1/2 cup gram flour (besan)
• 1 Tbsp rice flour
• 1tsp red chili powder
• ½ tsp turmeric powder
• ½ tsp baking soda
• Salt to taste

 Method: 

• Take a bowl and mix all the above ingredients well. The gram flour may have some lumps, so be sure to break them apart.
• Add water to this mixture in intervals and mixing it well until it becomes a smooth paste.
• Note: The consistency of the batter is important, so make sure that it is not too thick or thin. Keep aside.

 Making Vada/Bonda: 

• Heat sufficient oil in a pan for deep frying.
• In the meanwhile make small balls ( 2-3 inch diameter) from the stuffing that was made before.
• After the oil is hot, take a stuffing ball; dip the ball into the batter and drop it into the hot oil. Fry it and then turn it around until it gets light golden brown color.
• Transfer it to a paper towel. Continue the process with the remaining stuffing and make the Aloo Bondas. 

Serve hot (very) with Tomato ketchup or Green chutney or Tamarind Chutney or as is or as Vada Paav (recipe coming up next!).