A cheesy twist to the popular aloo bonda, Cheese Stuffed Aloo Bonda is a mouth-watering snack recipe that can be enjoyed on occasions like kitty party, pot luck, and even on picnic. If you have been thinking of a special menu for throwing a party at home, then here’s this mouth-watering snack recipe that people will die for! Prepared using potatoes, chickpeas flour along with a melange of spices, these aloo bondas are filled with mozzarella cheese.
1 tablespoon red chilli powder
1 tablespoon minced coriander leaves
1/2 teaspoon salt
1 chopped green chilli
1/4 tablespoon turmeric
1 tablespoon lemon juice
50 gm mozzarella
1/2 tablespoon cumin
1/2 teaspoon refined oil
For The Main Dish
1/2 cup chickpeas flour
1 pinch turmeric
1/2 teaspoon salt
1/2 tablespoon red chilli powder
1 pinch baking soda
To make this yummy snack, put a pressure cooker on high flame and add potatoes in it along with water. Boil for 2-3 whistles and switch off the burner. When the cooker has cooled down, bring out the potatoes, peel and mash them in a bowl.
Next, take a bowl and prepare the batter for coating the potato balls. For that, add chickpeas flour in it along with red chili powder, turmeric powder, salt and baking soda along with water. Mix well till a thick coating consistency is achieved.
Then, put a heavy-bottomed cooking vessel on medium flame and heat some oil in it. When the oil is hot enough, add cumin seeds in it for tempering. Now, add the mashed potatoes along with red chili powder, turmeric powder, salt and chopped green chili.
Give the mixture a nice stir and add lemon juice along with minced coriander leaves. Turn off the flame when done and leave it to cool.
Once the mixture cools down, divide the mixture into 8-10 equal portions and stuff each portion with a mozzarella piece in the centre and make balls. Repeat with each every portion and set aside when done.
Then, put a heavy-bottomed cooking vessel or a kadhai on medium flame and heat oil in it. When the oil the hot enough, dip each potato ball in the chickpea flour batter and carefully drop the ball into the hot oil. Fry until you get nice golden brown colour.
Repeat the process until all the mozzarella cheese stuffed potato balls are fried. When fried, place these aloo bondas on an absorbent paper that will soak the extra oil. Serve hot!