Guyanese Aloo | Potato Balls

I was amazed to find so many similarities between the Indian and Guyanese cuisine. One of the major facts being that there were a large number of Indian migrants who traveled to Guyana to work n the plantations. Slowly, their cuisine would have mingled with the local cuisine...

These aloo balls are so similar to the South Indian Bonda. Bondas are usually made with chick pea flour and the Guyanese version uses All purpose flour. This version was loved by all and it made a tasty side to the Guyanese Kitchri .

I used:

For the filling / stuffing:

Potato -2 [I used baby potatoes]
Red chili powder- 1 teaspoon
Salt to taste
Coriander leaves- a fistful, chopped
Cumin seeds-1 teaspoon

For the batter:

All purpose flour- 1 cup
Baking powder- 1/2 teaspoon
Turmeric powder- 1/8 teaspoon
Salt to taste
Water to make the batter

Oil for deep frying

Boil , peel and roughly mash the potatoes. Add the red chili powder, salt, coriander leaves,cumin seeds and mix well.

Divide the mixture into even sized balls and keep aside

For the batter:

Take the APF in a bowl and add the turmeric powder, baking powder, salt and mix well. Add water little by little and whisk well to get a lump free batter that coats the back of a spoon.

Heat oil for deep frying . Dip the potato balls in the batter and roll it in the batter so that it coats the potato balls.Gently shake off the excess batter and gently drop into the hot oil. Fry till golden brown.Remove with a slotted spoon.

Serve as an appetizer/ snack / side.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#44

Bon Appetit....

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