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Robin’s Aloo Bonda

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For the potato stuffing
3 medium sized potatoes (cubed and boiled)
3 medium sized onions (chopped small)
1 medium capsicum or ¼ cup peas (optional)
2 green chilies (slit)
½ tsp. garam masala (optional)
2 tbsps. Oil
Pinch of turmeric
1 sprig curry leaves
¼ tsp. mustard
¼ tsp. jeera
½ tsp. ginger garlic paste
Salt to taste

For the outer covering
1 cup besan
water as needed
Salt to taste
Oil for deep frying

Heat oil in a pan, add mustard, jeera, curry leaves, add ginger garlic paste and sauté till the raw smell disappears.
Add onions, salt & green chilies, fry till onions turn to golden color.
Add boiled potatoes, salt, turmeric and mix well & mash the potatoes.
Add capsicum, mix well, add garam masala and cover the pan and cook for 3 to 4 minutes, till the capsicum turns soft.
Let the mix cool, make small balls and set aside.
The balls should hold shape.
Make a thin batter of besan and salt using just enough water.
Dip these balls and fry them in hot oil.
Fry till golden.
Drain them on a kitchen paper.
Serve hot with any spicy dip

Prepared, tried and tested by: Robin Singh

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