ALU BONDA

ALU BONDA - article contributed by ANNADATHA PRABHAKAR. VIZAG


INGREDIENTS:

• FOUR TO FIVE MEDIUM SIZED POTATOS, 
• TOMATOES
• GREEN CHILLIES
• OIL

PREPARATION:

• Boil the potatoes and PEEL THEM , 
• ADD TOMATOES - NICELY CUT IN SMALL BITS
• ADD GREEN CHILLIES CUT INTO FINE THIN PIECES, 
• ADD SMALL CHOPPED ONIONS, 
• ADD CORIANDER LEAVES FINELY CUT, 
• ADD RED CHILLY POWDER
• SALT REQUIRED QUANTITY
• MIX ALL INTO FINE DOUGH , 
• MAKE IT INTO SMALL ROUNDS, 
• IN A VESSEL, ADD BESAN POWDER WITH SALT, CHILLY POWDER AND WATER TO MAKE INTO SEMISOLID PASTE. 
•  NOW DIP ALU DOUGH ROUNDS IN BESAN MIX .  
• KEEP GROUNDNUT OIL IN A KADAI HEAT WELL .
• JUST WHEN FUMES COME, PUT ALUDOUGH BASEN ROUNDS INTO OIL AND FRY THEM TILL GOLDEN RED. 
• REMOVE THEM AND SPREAD IN A NEWSPAPER TO ABSORB
• EXCESS OIL.  

EAT WHILE HOT. .  YOU CAN ALSO TRY EATING BONDAS WITH RICE AND MIX WITH VANTANOONE.  IT WILL BE SIMPLY SUPERB,  PL TRY AND LET ME KNOW.