Corn,Vermicelli Aloo Bonda/Corn,Vermicelli Potato Bonda

Aloo Bonda/Batata Vada aka Potato bonda is a simple and tasty evening snack to enjoy with a cup of tea or coffee. Usually prepared with a simple onion mashed potato filling, these bondas tastes super delicious when served along with coconut chutney,but my today's post is definitely a innovative dish. Yes mine is quite a different from the usual potato bonda. I have prepared this fried beauties with cooked vermicelli and sweet corn kernels along with mashed potatoes. Adding corn kernels to this simple potato filling brings some crunchiness to this bonda.Actually am posting this crispy Aloo Bonda for this month's Shhh Cooking Secretly event started by me, which is now hosted by Mayuri Patel.

Every month, the members of this group shares two secret ingredients mutually between their pair and they cook with their secret ingredients and reveal the dish they cooked up towards the end of the month. And my pair of this month is Prathima Shivraj of Prathu's Food gave me Vermicelli and Corn as secret ingredients. The theme for this month's Shhh cooking Secretly event is Fried recipes, obviously with corn or vermicelli i couldnt think more than preparing potato bondas. Thanks to Prathima sis for pulling me to dish out this fantastic fried beauties.

2nos Potatoes (big & cooked)
1/2cup Cooked Vermicelli
1/4cup Sweet corn kernels

1no Onion(chopped finely)

3nos Green chillies (chopped)

1tsp Ginger (grated)

1/4tsp Mustard seeds

1/4tsp Cumin seeds

Chopped coriander leaves

Salt

Oil

For Batter:

1/2cup Gram flour

1/4cup Rice flour

1/2tsp Baking powder

1/4tsp Turmeric powder

1/2tsp Red chilly powder

Salt

Oil for deep frying

Heat enough oil,fry the mustard seeds, cumin seeds.

Immediately add the chopped onions, grated ginger and chopped green chillies.sauté everything for few minutes until the onions turns transculent.

Add the sweet corn kernels and saute for few minutes.

Now add the cooked and mashed potatoes, cooked vermicelli with salt to the cooking veggies,cook for few minutes.

Finally add the coriander leaves and put off the stove.

Heat the oil for deep frying.

Take all the ingredients for batter except oil and turn everything as a thick batter.

Meanwhile make small balls from the prepared potato mixture, dip one ball at a time in the batter.

Drop one by one gently to the hot oil, fry until they turns golden brown. Dont overcrowd.

Serve hot with green chutney or else with a cup of tea or coffee..