Aloo (Potato) Bonda Masala

Name: Aloo (Potato) Bonda Masala
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 12 servings
Cuisine: Middle Eastern
Ingredients: 2 teaspoons, Mustard Oil; 1/2 teaspoon, Spiceology Cumin, ground; 1/2 teaspoon, Spiceology Coriander, ground; 4 tablespoons, Cashews, crushed; 1 Onion, Yellow, Minced; 1 teaspoon, Ginger, Minced; 1/2 teaspoon, Spiceology Turmeric, ground; 1 Green chili, minced; 1/2 teaspoon, Kashmiri red chili powder (or 3:1 Paprika:Cayenne); Salt to taste; 1/4 teaspoon, Spiceology Garam Masala; 3 Potatoes, Mashed; 2 tablespoons, Cilantro; 1 tablespoon, Lemon Juice; 1 cup, Chickpea Flour; 1/4 cup, Corn flour; 1/4 teaspoon, Spiceology Turmeric, ground; Salt to taste; 1/4 teaspoon, Kashmiri red chili powder (or 3:1 Paprika:Cayenne); 1/4 teaspoon, Ajwain seeds; Water, as required; 1 teaspoon, Mustard Oil; 1/4 teaspoon, Baking Soda; 1 quart, Fry Oil (peanut oil)

Chef Tony Reed

Servings

12 servings

Prep Time

40 minutes

Cook Time

20 minutes

Cuisine

Middle Eastern

Ingredients

blank

2 teaspoons, Mustard Oil
1/2 teaspoon, Spiceology Cumin, ground
1/2 teaspoon, Spiceology Coriander, ground
4 tablespoons, Cashews, crushed
1 Onion, Yellow, Minced
1 teaspoon, Ginger, Minced
1/2 teaspoon, Spiceology Turmeric, ground
1 Green chili, minced
1/2 teaspoon, Kashmiri red chili powder (or 3:1 Paprika:Cayenne)
Salt to taste
1/4 teaspoon, Spiceology Garam Masala
3 Potatoes, Mashed
2 tablespoons, Cilantro
1 tablespoon, Lemon Juice

blank

1 cup, Chickpea Flour
1/4 cup, Corn flour
1/4 teaspoon, Spiceology Turmeric, ground
Salt to taste
1/4 teaspoon, Kashmiri red chili powder (or 3:1 Paprika:Cayenne)
1/4 teaspoon, Ajwain seeds
Water, as required
1 teaspoon, Mustard Oil
1/4 teaspoon, Baking Soda
1 quart, Fry Oil (peanut oil)

Directions

Bring mustard oil to temperature in sauté pan. Sauté chopped onions, ginger and chili.
Add cumin, coriander.
Add cashews and roast to golden.
Add in turmeric, chili powder, garam masala powder and salt, and sauté.
Fold in the mashed potato and mix well (you don't want to see any white mashed potatoes).
Additionally, add in coriander leaves and lemon juice.
With a 2 oz ice cream scooper, scoop the aloo (potato) and place on a sheet tray.
Once it's all on the sheet tray place the aloo in the freezer long enough to set (around 20 minutes).
In a sauce pan (or wok) bring fry oil to temperature (375°F).
Prepare the batter - you want the batter to be like pancake batter consistency.
Remove the aloo balls from freezer and dip into batter one at a time.
Fry until the they turn golden and crisp.
Serve aloo bonda along with mint chutney.