Keema Stuffed Aloo Bonda
Aloo Bonda is an extremely popular street food or snack in Mumbai and South India. Also known as Batata Vada in Mumbai, this potato (aaloo) snack laced with spices is a big hit with the masses. Usually, the mashed potato is dipped in a gram flour (besan) batter and then deep-fried. In this recipe, I have given the traditional Aaloo Bonda recipe a twist, and chosen to use egg white (anda ki safedi) instead of gram flour, which acts as the binding agent. I have also integrated potato into the bonda batter, and used minced mutton (keema) instead as the filling. Chicken can be used too in place of mutton. Cottage cheese (paneer) and mushroom are some vegetarian options.
The minced mutton is washed properly and strained, followed by cooking in an aromatic hot spice mixture. Make sure that you let the meat cook completely. Water can be added to this mixture to facilitate fast cooking. Since I am a huge fan of spicy food, I have used many fiery elements like black pepper (kali mirch powder), red chilli powder (lal mirch), green chillies (hari mirch), etc. in the spice mixture. The proportion of these can be toned down or altered according to taste. This mutton filling is enclosed in a spiced potato mixture and rolled into small balls. These stuffed balls are first dipped in a beaten egg white mixture, followed by rolling in all-purpose flour (maida) and then deep-fried on a low flame. The excess oil can be removed with the help of kitchen tissues. Keema Stuffed Aaloo Bonda can be served with a sauce or dip, or with afternoon tea or coffee. These delightful balls oozing with flavour will calm down your growling stomach with effortless ease.
How to make Keema Stuffed Aloo Bonda
|Boiled potatoes (ubla aalo)||4|
|Red chilli (lal mirch)||1 tea spoon|
|Green coriander (hara dhaniya), chopped||4 table spoon|
|Green chillies (hari mirch), chopped||2 table spoon|
|Salt (namak)||to taste|
|All purpose flour (maida)||½ cup|
|Egg white (ande ki safedi)||of 2 eggs|
|Vegetable oil||for frying|
|Minced meat (keema)||100 gram|
|Medium onions (payaj) chopped||1 big|
|Green Chillies (hari mirch) chopped||2 table spoon|
|Ginger (adrakh) paste||1 table spoon|
|Garlic (lahsan) paste||1 table spoon|
|Salt (namak)||to taste|
|Red chilli (lal mirch) powder||½ tea spoon|
|Coriander (dhaniya) powder||1 tea spoon|
|Cumin (jeera) powder||½ tea spoon|
|Black pepper (kali powder)||½ tea spoon|
|Hot spices (garam masala) powder||½ tea spoon|
|Coriander leaves (hara dhaniya) chopped||½ cup|
|Dried fenugreek leaves (kasoori methi) chopped||2 tea spoon|
|Turmeric (haldi) powder||½ tea spoon|
|Vegetable oil||2 table spoon|
- 1. Add minced mutton in a vessel and wash lightly, drain with help of a strainer and keep aside.
- 2. In a non stick vessel, heat vegetable oil. Add onion, ginger garlic paste, green chillies and sauté well.
- 3. Now add powders of turmeric, coriander, cumin, black powder and hot spices and cook it for 5 – 7 minutes and stir it.
- 4. Once the spices start giving out oil, add minced mutton and cook it well for 20 minutes or till it is done (If required add little water and let it cook completely).
- 5. Now add dried fenugreek leaves and coriander leaves. Stir well.
- 6. Remove it from flame and let it cool completely.
- 1. Boil, peel and mash potatoes and set aside.
- 2. Now add red chilli, green chilies, coriander leaves, and salt in potato and mix it well.
- 3. Divide the potato mixture into 7-8 parts.
- 4. Take one ball, press it from center and make small depression.
- 5. Stuff the mutton filling and roll it and make flat ball.
- 6. Repeat the process with each ball.
- 7. Now take egg white in a bowl and beat it well.
- 8. Take dry all purpose flour in a plate and keep aside.
- 9. Heat enough oil in a big pan, now dip the chop into egg white and roll it into all purpose flour.
- 10. Now deep fry each bonda on low flame.
- 11. Serve “Keema stuffed aalo bonda” with sauce or dip of your choice.