Monday, January 03, 2011
Aloo Bonda (sort of)
While it is true that these are indeed deep fried potato fritters, the filling really belongs in samosas. I improvised.
A few pointers are in order, for the novice deep-fry cook.
1). Really hot oil. If the oil isn't hot enough, they will become soggy.
2). Drain on a metal rack over a baking sheet-not on paper toweling-unless you like soggy fried food.
3). Don't crowd the pan-fry no more than four at a time in a large kettle.
4). Watch the temperature (use a thermometer) to be certain it returns to high heat between batches. Adding food cools it down.
5). For the love of god-don't leave the room.
6). Keep a cover for the frying kettle handy-just in case.
For the Filling:
4 large potatoes, boiled, mashed smooth and cooled (I put mine through a food mill, but you can use a hand masher).
1 cup cooked frozen peas
Madras curry powder to taste
Salt to taste
1/4 teaspoon fennel seeds
1 teaspoon cooking oil
A dash of hot pepper
1 teaspoon minced, dried onion.
Well before you plan to fry them, combine the potatoes, peas and spices in a large bowl and mix well. Chill until ready to use.
For the batter:
1 1/2 cups AP flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 large egg
(about) 1 cup whole milk
Sift dry ingredients and then add the egg. beat well and slowly add the milk until you have a thick, but still pourable batter-thicker than crepe batter, but enough that it will coat and stick to balls of mashed potatoes.
Form potatoes into golf-ball sized balls and set aside.
Heat the oil (use one with a high smoking point) in a deep, heavy kettle or whatever you use to fry. When oil is hot, dip a few balls at a time into batter, and using a slotted spoon let excess drip off before frying them. Turn a few times while cooking and fry until deeply browned. Drain. Serve hot.