Sunday, October 21, 2012

Kuttu aur Aloo ka Bonda | Deep Fried Buckwheat and Potato Patties: Fasting Foods

Here is another deep fried treat for those of my readers who are fasting this Navratri. I made some farali Aloo Bondas with sendha namak, cumin powder, and potatoes. I used kuttu ka atta (buckwheat flour) to make the outer covering of the bondas. As always the kuttu did not disappoint and they turned out delicious. So delicious that they disappeared almost as soon as they were fried.

2 large potatoes, boiled
1/4 cup kuttu atta (buckwheat flour)
1/2 tsp sendha namak (fasting salt), divided equally
1 green chili, minced
1/2 tsp zeera powder (cumin powder)
Oil  for frying

  1. Peel and mash the potatoes. Add a quarter teaspoon salt, cumin powder and green chilies, and mix well. Set aside.
  2. In a separate bowl, blend the kutta atta and remaining salt with just enough water to form a pancake like batter. Make sure there are no lumps.
  3. Pour some oil for deep frying into a kadai (wok) and heat it to smoking point. Reduce the heat to a medium high for frying.
  4. Pinch out small lime sized chunks of the potato dough and shape into balls. Place on a plate and cover with a damp cloth. Repeat until all the balls are ready.
  5. Pick one ball, dip into the prepared batter, gently drop into the oil to deep fry. Fry on a medium high heat until the ball look crisp. Remove and drain on a kitchen towel.
  6. Repeat for all the bonda, frying 3-4 bonda at a time.
  7. Enjoy warm.
Vegan Recipe

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