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ALOO BHAJI BONDA RECIPE
Make this delicious recipe this monsoon and enjoy with a hot cup of coffee!
INGREDIENTS
1 Sachet MAGGI Masala-ae-Magic
500 gms Potato (Boiled & Cut Into 1 Inch Cubes)
2 Tablespoons Oil
1 Teaspoon Cumin Seeds
0.25 Teaspoon Hing (Asafoetida)
10 Curry Leaves
2 Green Chillies (Slit)
1 Tablespoon Ginger
0.5 Teaspoon Turmeric Powder
1 Pinch Salt
2 Tablespoons Roasted Peanuts
1 Tablespoon Lemon Juice
2 Tablespoons Coriander Leaves (Chopped)
1 Cup Besan (Gram Flour)
0.5 Teaspoon Red Chilli Powder
1 Cup Hot Water
200 ml Oil
RECOMMENDED
CREATE IT
STEP 1
Prepare ingredients as mentioned in the list.
STEP 2
Heat the oil in a karahi and add jeera seeds. When they start to splutter, add asafoetida, curry leaves, green chillies and ginger. Fry for 2-3 minutes.
STEP 3
Add the potatoes, turmeric powder and MAGGI Masala-ae-Magic. Mix well. Sauté for 2-3 minutes and add salt to taste.
STEP 4
Add the roasted peanuts and lemon juice, mix well and cook for 2 minutes. Add coriander leaves and mix well.
STEP 5
Make a coating batter with the besan, red chilli powder & water. When cool, mash the Aloo bhaji. Make medium sized balls with the mashed Aloo Bhaji, dip in besan batter and fry in hot oil till golden.
STEP 6
Serve hot with MAGGI Tomato Ketchup.
