Batata Ambados/Spicy South Indian Aloo Bondas

About: A full-time blogger with a passion for cooking and baking! Check out my blog www.curryandvanilla.com for simple and delicious creations from my kitchen!

Batata Ambados/aloo bondas are quick south Indian deep fried spicy potato balls/fritters dipped in chickpea batter. They are the perfect snack to have with your evening chai or coffee or to serve at your next party.

Step 1: Ingredients:

For the aloo mixture

4 to 5 medium sized potatoes

2 green chillies/jalapenos

1 inch piece ginger

3 tablespoons chopped coriander leaves/cilantro

1 teaspoon mustard seeds

½ teaspoon urad dal/split black lentil

¼ teaspoon turmeric powder

¼ teaspoon hing/asafoetida powder (use the gluten-free variety)

Juice of half a lemon

1 teaspoon oil

Salt to taste

For the besan/chickpea batter:


1 cup besan

¼ cup rice flour

¼ teaspoon turmeric powder

½ teaspoon red chilli powder

¼ teaspoon gluten-free hing/asafoetida powder

Salt to taste

Oil for deep frying

Step 2: Preparing the Potato Mixture:

Boil the potatoes in a pressure cooker or pan till well boiled and cooked. Peel and mash well.

Step 3:

In a small saucepan, heat oil. Add mustard seeds. When it starts to crackle, add the urad dal, hing, finely chopped green chillies and grated ginger.

Step 4:

Saute for a few seconds and pour over the potatoes. Add chopped coriander leaves, turmeric powder,lemon juice and salt to taste; mix well.

Step 5:

Make small medium sized balls out of it and keep on a plate.

Step 6: Preparing the Besan/chickpea Batter:

In a small mixing bowl, add the besan, rice flour, turmeric powder, hing, red chilli powder and salt to taste.Add water gradually to make a thick batter which can coat the potato balls.

Step 7: Making the Batata Ambado/potato Fritters:

Heat oil for deep frying in a pan or kadai.Once the oil is hot, dip each potato ball into the batter to coat it well and gently lift and drop into the hot oil.Fry batata ambados in hot oil till golden brown, remove and place on paper towel lined plates to drain the excess oil.

Step 8:

Serve hot with coconut chutney, tomato ketchup or coriander chutney!! Hot, spicy and flavorful Indian spiced batata ambados/potato fritters are perfect as an evening snack with chai or coffee.

Step 9:

The potato stuffing can be varied to suit your taste.

You can add vegetables like green peas, carrots, finely chopped beans etc.; just cook them along with the seasonings.

For a different flavor, add sauteed onions along with the other vegetables.

The chickpea batter should be thick enough to coat the potato balls completely. If you find the batter runny, add some chickpea flour and if it is too thick, add some water.

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