Batter-coated Mashed Potato balls
ALOO BONDA
-Recipe from Yamuna mataji
This finger food is popular as the focal point of a late afternoon
Tiffin or as the savory part of a late night supper. The
ginger-flavored mashed potatoes are dipped in an herbed chickpea flour
batter and deep-fried into golden globes. One note of caution: be sure
to thoroughly coat the balls with batter; expressed areas of mashed
potatoes tend to splatter and disintegrate in the hot oil.
Preparation and frying time (after assembling ingredients): about ½ hour
Serves: 6
Potato Balls
2 cups (480 ml) warm mashed potatoes
2 table spoons (30 ml) finely chopped toasted almonds, peanuts or cashews
½ teaspoon (2 ml) amchoor or ½ table spoon (7 ml) lemon juice
¼ teaspoon (1 ml) cayenne pepper or paprika
2 table spoons (30 ml) scraped, finely shredded or minced fresh ginger root
½ teaspoon (2 ml) salt
2 table spoons (30 ml) whole wheat flour
Batter:
1 ¼ cups (125 g) sifted chickpea flour (sifted before measuring)
1 table spoon (15 ml) arrowroot
½ teaspoon (2 ml) each baking powder, salt, turmeric,
garam masala and ground coriander
3 table spoons (45 ml) finely chopped fresh coriander
9 table spoons (135 ml) cold water or enough
to make a medium-consistency batter
ghee or vegetable oil for deep-frying
1. Mix the mashed potatoes with the remaining potato-ball ingredients and roll into 16 balls.
2.
Place the flour, arrowroot, baking powder, salt, turmeric, garam
masala, ground coriander and fresh coriander in a mixing bowl. Working
with a wire whisk, make a smooth batter, adding 7 table spoons (105 ml)
of water initially and then 2 more table spoons (30 ml) or enough to
make a smooth, slightly thick, crepe-like batter.
3.
Heat 2 ½ - 3 inches (6.5-7.5 cm) of ghee or vegetable oil in a
karai, wok or deep frying pan over moderately high heat until it
reaches 350 F (180 C). Dip 5 or 6 balls in the batter and, one at a
time, lift out with two fingers. Let the excess batter drip back into
the bowl and, with a twist of the wrist, carefully slip the ball into
the hot oil. Fry without crowding the balls (crowding makes them slip
the ball into the hot oil. Fry without crowding the balls (crowding
makes them stick together and makes the oil temperature drop). Cook,
turning gently after they float to the surface, until golden brown or
for about 4-5 minutes. Remove and drain on paper towels. Keep warm in a
250 F (120 C) oven until all the bondas are fried, or serve immediately.