Recipe for Aloo Gunda with Green Chutney

Aloo Gunda, also known as Aloo Bonda in various parts of India, is a popular street food that’s perfect as a snack, appetizer, or even a light meal. This tasty, deep-fried potato dumpling has a crispy, golden-brown outer layer made from gram flour batter, with a soft, spicy mashed potato filling inside. Pair it with a refreshing green chutney, and you’ll have an irresistible treat!

Ingredients
For Aloo Gunda Filling
●    3 large potatoes, boiled and mashed
●    1 small onion, finely chopped
●    2-3 green chilies, finely chopped
●    1 teaspoon mustard seeds
●    1 teaspoon cumin seeds
●    1/2 teaspoon turmeric powder
●    1/2 teaspoon red chili powder
●    Salt to taste
●    Fresh coriander leaves, chopped (a handful)
●    1 tablespoon oil
For the Batter
●    1 cup gram flour (besan)
●    1/2 teaspoon turmeric powder
●    1/2 teaspoon red chili powder
●    1/4 teaspoon baking soda (optional, for extra fluffiness)
●    Salt to taste
●    Water (to make a smooth batter)
For Green Chutney
●    1 cup fresh coriander leaves
●    1/2 cup fresh mint leaves
●    2 green chilies
●    1/2-inch piece of ginger
●    1-2 cloves garlic (optional)
●    Salt to taste
●    Juice of half a lemon
●    Water (as needed for consistency)
Other
●    Oil for deep frying


Instructions
Step 1: Prepare the Aloo Gunda Filling

1.    Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds. Let them crackle to release their aroma.

2.    Add the finely chopped onion and sauté until it turns golden brown.

3.    Add green chilies, turmeric powder, and red chili powder. Stir well.

4.    Add the boiled and mashed potatoes to the pan. Mix everything thoroughly so the spices are evenly distributed.

5.    Season with salt and add chopped coriander leaves. Stir and cook for a few minutes until everything combines well.

6.    Once the filling is ready, remove from heat and let it cool slightly. Then, divide it into small, round portions (about the size of a golf ball) and set aside.

Step 2: Prepare the Batter

1.    In a mixing bowl, add gram flour, turmeric powder, red chili powder, salt, and baking soda (if using).

2.    Gradually add water and whisk the mixture until you get a smooth, thick batter with no lumps. It should be thick enough to coat the potato balls but not too thick.

Step 3: Prepare the Green Chutney

1.    In a blender, add coriander leaves, mint leaves, green chilies, ginger, garlic (if using), salt, and lemon juice.

2.    Blend the mixture, adding a little water at a time until you get a smooth, thick consistency. Taste and adjust salt or lemon juice as needed.

3.    Transfer to a serving bowl and keep it ready for when the Aloo Gunda is served.

Step 4: Fry the Aloo Gunda

1.    Heat oil in a deep frying pan over medium heat. Test if the oil is hot enough by dropping a little batter into it – if it sizzles and rises to the surface, it’s ready.

2.    Dip each potato ball into the batter, ensuring it’s fully coated.

3.    Carefully drop each coated ball into the hot oil. Fry in small batches, being careful not to overcrowd the pan.

4.    Fry until the Aloo Gunda turns golden brown and crispy on all sides. This should take about
3-5 minutes per batch.

5.    Remove the fried balls with a slotted spoon and drain them on paper towels to absorb any excess oil.

Step 5: Serve and Enjoy!
Arrange the crispy Aloo Gunda on a plate and serve them hot with a side of green chutney. You can also garnish with extra coriander leaves for a pop of freshness.

Tips for Perfect Aloo Gunda

1.    Use cold potatoes for the filling to prevent it from becoming too mushy and breaking while frying.

2.    Adding a pinch of baking soda to the batter makes the coating lighter and crispier.

3.    Customize the filling: You can add crushed garlic, ginger, or even some garam masala for added flavor.

4.    Control the spice level by adjusting the green chilies in both the filling and chutney according to your preference.

5.    For a healthier alternative, you can air-fry the Aloo Gunda at 180°C (356°F) for about 15-20 minutes, brushing them lightly with oil.

Conclusion
Aloo Gunda with green chutney is an easy yet delightful recipe that brings together the warmth of spiced potatoes with the refreshing zest of mint-coriander chutney. This snack is perfect for serving at parties, family gatherings, or simply enjoying as an evening treat with tea.