Aloo paneer bonda | Potato paneer batata vada | Urulaikizhangu paneer bonda

Cuisine Style: India | Preparation & Cooking Time: 25 minutes | To Serve: 3 | Take with: Green chutney, Tomato chilli sauce, coconut chutney, schezwan chutney | Type: Tea time Snacks

Ingredients

• Potato [Aloo] – 2 [Small, boiled & mashed]
• Paneer[Cottage cheese] – ½ cup [grated]
• Ginger & garlic – 1 tbsp [finely chopped or paste]
• Green chilli – 1 [finely chopped]
• Coriander leaves – 2 springs [finely chopped]
• Turmeric powder – ¼ tsp
• Red chilli powder – 1 tsp
• Garam masala powder- ½ tsp
• Lemon juice – ½ tbsp
• Salt to taste
• Oil for deep frying

For seasoning / Tempering

• Mustard seeds – ½ tbsp
• Urad dal – 1 tsp
• Curry leaves – 1 spring
• Oil – 2 tbsp

For batter

• Besan [gram flour] – 1 cup
• Rice flour – 1 ½ tbsp
• Salt to taste
• Turmeric powder – ¼ tsp
• Red chilli powder – ½ tsp
• Asafetida – ¼ tsp
• Water as required
• In a bowl add all ingredients mix well, then add enough water, make smooth batter [not too thick or too runny]

Preparation Method

• Heat oil in a pan add mustard seeds let it splutter.
• Add onion, ginger garlic sauté well
• Add green chilli, curry leaves sauté
• Add turmeric, red chilli & garam masala sauté
• Add potato & salt sauté then add grated paneer sauté then cut off heat.
• Add lemon juice & coriander leaves mix well & let it cool [to avoid stickiness].
• Divide the mixture into equal size balls [lemon size]
• Dip each ball in the gram flour batter & Deep fry all the balls in medium hot oil till crisp & golden brown
• [Make sure all the sides are coated with gram flour batter equally.]
• Once it’s ready take it out then drain on absorbent paper & Serve hot with coconut chutney, tomato sauce, chilli sauce, schezwan chutney or green chutney

Paneer potato bonda

Aloo paneer batata vada-Urulaikizhangu paneer bonda