Air-Fried Aloo Bonda: A Gournia-Style Treat

Aloo bonda is a popular South Indian snack, often served with coconut chutney or coriander chutney. It is a delicious combination of spicy and savoury flavours, thanks to the mashed potatoes and Indian spices like red chilli powder, turmeric powder, and cumin seeds. The snack is also known as batata vada and can be made in an air fryer or deep-fried.

To make aloo bonda in an air fryer, first, prepare the potato balls by mixing boiled and mashed potatoes with spices. Then, make a thick batter with gram flour, rice flour, and spices. Dip the potato balls in the batter and place them in the air fryer basket. Set the air fryer to medium heat and cook for about 10-12 minutes, or until they are golden brown and crispy.

Prepare the potato balls

First, peel and cube your potatoes into 1-inch pieces. Boil them in a pot of water until they are soft and mashable. Drain the potatoes in a colander and allow them to cool. Once they are cool, mash them.

Next, heat some vegetable oil in a large skillet or frying pan. Add mustard seeds, cumin seeds, crushed coriander seeds, and curry leaves. Allow them to splutter for 30 seconds, then add cashew nuts and roast them until they are golden. Now, add the onions and sauté until translucent.

Add chili, ginger, turmeric, garam masala powder, red chilli powder, and salt. Cook for a further minute, stirring constantly. Now, add the mashed potatoes, lemon juice, and finely chopped coriander leaves (cilantro leaves). Stir thoroughly to combine, then remove from the heat.

At this point, you can add the juice of one squeezed lemon if you want a tangy flavour. Mix well to form a thick and flavourful filling.

Now, it's time to make the potato balls. Take all the ingredients for the potato balls and mix them thoroughly in a bowl. Make sure the potatoes are mashed perfectly without any lumps. Form the mixture into small balls and set them aside.

Prepare the batter

In a separate bowl, combine the gram flour, rice flour, red chilli powder, turmeric powder, baking soda, and salt. Mix well. Slowly add water, stirring to make a thick, smooth batter. The batter should be slightly salty and similar in consistency to dosa batter.

Fry the potato balls

Preheat your Gourmia air fryer to 200°C/390°F. Line the air fryer mesh with parchment paper. Using a large spoon, dip each potato ball into the prepared batter and place it on the paper.

Close the air fryer and set the mode to Air Fry. Set the time to 12 minutes and fry the potato balls until they are golden brown. If needed, spray a teaspoon of oil halfway through.

When the timer is done, open the air fryer and brush each potato ball with a little oil. Your aloo bonda is now ready to serve!

Make the gram flour batter

To make the gram flour batter, you will need gram flour, also known as chickpea flour or besan. You can also add rice flour for crispness. The batter should be thick and smooth, so add water gradually until you achieve the desired consistency. You can also add spices like red chilli powder, turmeric powder, cumin seeds, coriander leaves, and curry leaves to enhance the flavour. Don't forget to season with salt. For an extra crispy texture, add a tablespoon of hot oil to the batter. Mix everything well, and your gram flour batter is ready for coating the potato balls!

Heat the oil

Heating the oil is a crucial step in making aloo bonda, as it ensures the bondas cook evenly and achieve the desired golden brown colour and crispiness. Here is a detailed guide on how to heat the oil for making aloo bonda in a Gournia air fryer:

Step 1: Choose the Right Oil

Select an oil with a high smoke point, such as vegetable oil, mustard oil, or any other neutral-flavoured oil. This will prevent the oil from smoking and burning during the frying process.

Step 2: Heat the Oil to the Right Temperature

Set the Gournia air fryer to medium heat. The ideal temperature for frying aloo bonda is around 340°F to 350°F (170°C to 180°C). Allow the air fryer to preheat for a few minutes until it reaches the desired temperature. You can use a kitchen thermometer to check the oil's temperature if needed.

Step 3: Test the Oil Temperature

Once the air fryer has preheated, you can test the oil temperature to ensure it is ready for frying. There are a few ways to do this:

• The batter test: Dip a teaspoon into the batter and carefully drip a small amount into the hot oil. If the batter sinks or turns brown quickly, the oil is not hot enough. If the batter raises slowly and floats, the oil is ready for frying.
• The wooden spoon test: Place the end of a wooden spoon or a dry wooden skewer into the hot oil. If bubbles form around the wood, the oil is hot enough.

Step 4: Maintain the Oil Temperature

When frying the aloo bonda, maintain the oil temperature by adjusting the heat settings as needed. Frying at the correct temperature ensures the bondas cook evenly and achieve the desired crispiness. If the oil is too hot, the bondas may burn on the outside while remaining uncooked on the inside. On the other hand, if the oil is not hot enough, the bondas will absorb more oil and become greasy.

Step 5: Fry in Batches

Depending on the size of your air fryer and the amount of oil used, fry the aloo bonda in batches to avoid overcrowding. This will help maintain the oil temperature and ensure even cooking. Typically, you can fry 3 to 4 bondas at a time in a standard-sized air fryer.

Fry the potato balls

Now it's time to fry the potato balls! If you're using an air fryer, preheat it to 180 C or 360 F for around 4 minutes. You can use a parchment paper lining to prevent the potato balls from sticking to the air fryer basket.

Dip each potato ball into the prepared batter, coating them thoroughly. Then, place them on the parchment paper. Close the air fryer and set the mode to Air Fry, the time to 12 minutes, and the temperature to 200ºC/390ºF.

Halfway through the cooking process, spray a teaspoon of oil over the potato balls. When the timer goes off, open the air fryer and brush each ball with a little more oil.

If you're frying on a stovetop, put a deep frying pan on high heat and add cooking oil. Let the oil heat up well. Dip each potato ball into the batter, coating them thoroughly, then gently place them into the hot oil.

Fry the balls for 3 to 4 minutes, gently turning them now and then, until they turn golden brown on all sides. Use a slotted ladle to remove them from the oil and place them on a kitchen towel to absorb any excess oil.

Drain the excess oil

Once the aloo bondas are golden brown and crispy, it's time to remove them from the oil. Use a slotted spoon to take them out of the hot oil and place them on a paper towel. This will help to absorb any excess oil and ensure that your aloo bondas are not too greasy.

If you are making a large batch, you can keep the first batch warm in an oven at a low temperature while you fry the rest. Just make sure to place them on a wire rack over a baking sheet so that the excess oil can continue to drip off.

If you are using an air fryer, you can simply brush each aloo bonda with a little oil once they are done and serve them immediately. They are best enjoyed hot and crispy!

Aloo bondas are typically served with a chutney or sauce for dipping. Some popular options include coconut chutney, coriander chutney, tamarind date chutney, or tomato ketchup. You can also serve them with a cup of masala chai for a classic Indian tea-time snack.

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