North India Statesman
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Kolkata is a state in the country that is known worldwide for its street food. Spicy and delicious street food that fascinates the mind. The rainy season has started and now the feast of rainy dishes has started in everyone’s homes. In cold, rainy season, home -made hot and crisp dishes look very tasty. One such famous monsoon dish of Kolkata is Aloo Bonda!
It is a popular street food in West Bengal. This delicious and salty breakfast is filled with a mixture of delicious potatoes and is a crispy outer layer of gram flour. It uses slightly different tastes and spices compared to traditional potato vada. This is a great option to eat with tea or evening. So let’s know about the material and steps required for this.
Material:
- Potatoes – 4 medium, boiled and mashed
- Green chili – 2 finely chopped
- Ginger-garlic paste-1 teaspoon
- Mustard – 1/2 teaspoon
- Turmeric – 1/2 teaspoon
- Curry Leaf-8-10 leaves
- Asafoetida – 1 pinch
- salt to taste
- Oil – 2 tablespoons
- Coriander – 2 teaspoons
- Lemon juice – 1 teaspoon
- Besan – 1 cup
- Turmeric – 1/4 teaspoon
- Chili powder – 1/2 teaspoon
- Asafoetida – 1 pinch
- salt to taste
- Water – as required
- 1 pinch soda
Action ,
- To make the famous Aloo Bonda of Kolkata, first heat 2 tablespoons of oil in a pan. Add mustard to it.
- Add asafetida, turmeric, curry leaves and ginger-garlic paste to the mixture.
- Add green chillies and fry them a little.
- Add boiled potatoes and mix well, then add salt and lemon juice.
- Finally add chopped coriander and allow the mixture to cool.
- Make small tablets of the mixture and place it on a plate.
- On the other hand, take gram flour in a bowl, add turmeric, chili powder, asafetida, salt and some water and knead smooth dough without any lump.
- The dough should be slightly thick so that the balls can climb the appropriate layer.
- Heat the oil in a pan and immerse the potato balls in a gram flour solution and fry it in the oil.
- When the potato pieces fry well, take them out in a plate.
- Fry these balls on medium flame till they turn golden brown from both sides.
- Serve Kolkata Style Aloo Bonda with green chutney, pungent tamarind-khajur chutney or hot tea.
