Cheese Aloo Bonda is a delightful and savory snack that's perfect for evening tea-time or as an appetizer. Here's a recipe to make this delicious treat:
Ingredients:
4 large potatoes, boiled and mashed
1 cup grated cheese (cheddar or mozzarella)
1 small onion, finely chopped
2-3 green chilies, finely chopped
1/2 teaspoon ginger paste
1/2 teaspoon garlic paste
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/2 teaspoon garam masala (optional)
Salt to taste
Oil for deep frying
For the batter:
1 cup chickpea flour (besan)
A pinch of baking soda
Water to make a thick batter
Salt to taste
1/2 teaspoon red chili powder
Instructions:
In a large bowl, combine the mashed potatoes, grated cheese, chopped onion, green chilies, ginger paste, garlic paste, cumin seeds, turmeric powder, red chili powder, garam masala (if using), and salt. Mix well to form a uniform mixture.
Take small portions of the potato mixture and shape them into small balls or patties.
Heat oil in a deep pan or kadhai for frying.
In a separate bowl, prepare the batter by combining chickpea flour, baking soda, water, salt, and red chili powder. Mix well to make a thick batter.
Dip each potato ball/patty into the batter, ensuring it is coated evenly.
Carefully drop the coated balls/patties into the hot oil and fry them on medium heat until they turn golden brown and crispy. Fry them in batches to avoid overcrowding the pan.
Once the bondas are fried, remove them from the oil using a slotted spoon and drain excess oil on a paper towel.
Serve the Cheese Aloo Bondas hot with ketchup, chutney, or any dip of your choice.
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