ALOO BONDA RECIPE

INGRDIENTS TO MAKE STUFFING

5 Mid Size Boiled Potatoes

2 Green Chillies Chopped

1-Inch Ginger Finely Chopped

1 -2 Tbsp Oil

1/8 tsp Asafetida/ Hing

½ tsp Whole Cumin

½ tsp Coarsely Crushed Coriander Seeds

5 – 6 Cashews Chopped

5 -6 Rasins

¼ Cup Peas

1 tsp Salt (or as per taste)

*Masala Mix

Fresh Coriander Leaves

*INGREDIENTS TO MAKE MASALA MIX

1 tsp Red Chilli Powder

1 tsp Anardana or Pomegranate Seed Powder

¾ tsp Roasted Cumin Powder

½ tsp Coriander Powder

½ tsp Black Pepper Powder

½ tsp Garam Masala

½ tsp Amchur Powder

½ tsp Black Salt or Kala Namak

INGREDIENTS TO MAKE BATTER

1/2 Cup Fine Gram Flour / Besan

1 Cup Course Gram Flour / Mota Besan

½ Cup Corn Starch

1.5 tsp Salt

1/4 tsp Baking Soda

1/4 tsp Turmeric Powder/Haldi Powder

1/4 tsp Ajwain/Carom Seeds

3 Tbsp Oil

1 +1/4^th Cup Water

INSTRUCTIONS TO MAKE THE RECIPE :

IMPORTANT POINTS:

• Always fry the pakors twice to have better results
• You don’t have to make a very thick batter it should neither be very thick nor very thin.
• You can make pakodas without “mota besan” but you wont get the same result
• Try to use potatoes which are kept unpeeled in the refrigerator for minimum 3 – 4 Hours