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Aloo Bonda

Wash and Boil the potato.Peel the skin and chop into small chunks.
Heat about two tbsp of oil. Add mustard seeds and when the seeds start to splutters, add the jeera, green chilli, salt, ginger and garlic. Fry for a few seconds and add onions and turmeric powder. When the onions start to turn brown add potatoes and lemon juice. Mix well and turn off the heat. Let this mixture cool. Shape into small balls.
Make a thick batter with Besan, riceflour, salt, red chilli powder, baking soda and water.
Heat the oil for 10 to 15 minutes on medium heat. When the oil is hot, Dip the potato balls into the batter and carefully drop in the oil. Turn it every 3-4 minutes fry till golden brown and remove from the oil.


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