Keema Aloo Bonda Recipe | Potato Minced Meat Fritters
Keema Aloo Bonda (Potato-Minced Meat Fritters) is a spicy and flavourful deep fried Indian snack made with gram flour and minced meat-potatoes mixture. This gluten free Indian street food is crispy on the outside and deliciously spiced on the inside. Makes a perfect tea time snacks.
Servings: 12 bondas
Equipment
- large thick bottomed pan
- deep frying pan
Ingredients
- 250 gms Minced meat (lamb/mutton/beef)
- 2 medium Onions Chopped
- 2-3 Green chillies chopped
- 2 tsp Ginger-garlic paste
- 1/2 cup Green Peas
- 1/2 tsp Turmeric powder
- 1 tsp Chilli powder
- 1/2 tsp Cumin powder
- 1/2 tsp Coriander powder
- 1/2 tsp Garam masala powder (I used Bengali garam masala, but you can use store bought too)
- 1 tsp Kasoori methi leaves(dried fenugreek leaves)
- 1 tsp Lime juice
- Salt as per taste
- 2 tbsp Veg/Sunflower Oil (to make the keema)
- 2 large Potatoes Boiled
Other ingredients
- 125 grams Gram flour/ Besan/ Chickpea flour
- 1/2 tspp Chilli powder
- 1/4 tsp Turmeric powder
- pinch Baking Soda
- 1/2 tsp Salt
- Enough Veg/Sunflower Oil for deep frying
Instructions
- Heat 2 tbsp oil in a large kadhai/pan on medium high heat, when hot and chopped onions, and fry until translucent.
- Add the ginger-garlic paste and chopped chillies and sauté for 2-3 minutes or until the raw smell disappears.
- Toss in the minced lamb/mutton/beef and sauté until the meat turns brown.
- Next add chilli powder, turmeric powder, cumin and coriander powder and salt. Mix everything well and sauté for a minute or two.
- Now add the green peas and mix. Add 1/2 cup of water and cover and cook the minced meat on medium low heat until the the mince is cooked through and dry.
- Add the garam masala powder, kasoori methi, lime juice and give a nice stir. Cook for another minute.
- Add the boiled and mashed potatoes along with the coriander leaves and mix everything well and continue cooking for 2-3 minutes on low flame.
- Take it off the heat and let it cool slightly.
To make the Bonda
- Heat oil on medium heat in a frying pan enough to deep fry the bonda.
- Meanwhile make ping pong sized ball with the keema aloo mixture and keep it on a plate.
- Now add water to the besan/chickpea flour a little at a time to make a thick flowy batter.
- Now dip the keema aloo balls in the batter and slowly drop it in the oil.
- Fry until it is crisp and golden brown on all sides.
- Serve it immediately with tamarind sauce or green chutney along with some tea.
