Aloo Paneer Bonda Recipe – Potato Paneer bonda – Snacks Recipes

• Grated paneer – 1 cup
• Boiled potato – 2 nos ( medium size)
• Cooking oil – 1 tbsp
• Cumin seeds – 1/2 tsp
• Big onion – 1 no ( finely chopped)
• Ginger&garlic paste – 1/4 tsp
• Red chilli powder – 1 tsp
• Turmeric powder – 1/8 tsp
• Garam masala powder – 1 tsp
• Coriander leaves – to garnish
• Lemon juice – few drops
• Salt – as needed

For bonda batter

• Besan flour – 1/2 cup
• Rice flour – 3 tbsp
• Cooking soda – 1/8 tsp
• Red chilli powder – 1/2 tsp
• Ginger & Garlic paste – 1/2 tsp
• Salt – as needed
• Water – 1/2 cup + 2 tbsp more if needed 
• Cooking oil – to deep fry

• Pressure cook the potatoes and peel the skin. Mash it well. Set aside. Grate paneer. Chop the onions finely.

• Heat oil in a pan and splutter cumin seeds. Add the onions and saute till transparent. Add g&g paste and saute till raw smell goes off. Now add the red chilli powder, turmeric powder, garam masala powder.

• Add the grated paneer, mashed potato and mix well. No need to add water. Mix well so that masala is coated well. Lastly add the lemon juice and coriander leaves.

• Now allow the masala to cool down and make balls of small lemon size.

• For making bonda batter take the besan, rice flour, red chilli powder, g&g paste, salt, cooking soda and mix well. Add water to make a thick batter. The consistency of batter should not be too thick or too thin. It should fall like a thick ribbon. I used 1/2 cup + 2 tbsp water. Take this as an approx measure.

• Heat oil to deep fry. Check the temperature of oil by dropping a pinch of batter. If it rises immediately, oil temperature is right.
• Now take a dough ball and dip in the bonda batter. Drop it in the oil immediately. Drop 3-4 balls in one batch. Cook until golden brown by turning the bonda whenever needed. Keep the flame medium. Drain the bonda in a tissue paper.

Serve with coconut chutney or tomato sauce ! Enjoy !

• Do not add more rice flour. Usually besan and rice flour should be added in the ratio of 3:1 to get a thick coating. But here I used little more rice flour to maintain crispiness.
• You can follow the same batter recipe for making bajii too.
• Replace ginger&garlic paste with hing.
• Potato is used as a binding agent for the dough. You can skip adding potatoes and use little corn flour and maida to make the tight dough.