Aloo Bonda
The potato bonda is a delightful fried tea-time snack originating from South Indian cuisine. This Aloo bonda is crafted by preparing a batter using gram flour and rice flour, and then filling it with a spiced mashed potato mixture before frying to perfection.
Ingredients
For Aloo Bonda Batter
- 1 cup besan (gram flour or chickpea flour)
- ¼ cup Rice Flour
- ⅓ to ½ cup water or add as required
- ¼ teaspoon turmeric powder
- ½ teaspoon red chili powder
- 1 pinch asafoetida (hing)
- 1 pinch baking soda (optional)
- salt as required
For Stuffing
- 4 to 5 medium sized potatoes
- 1 medium sized onion – finely chopped
- 1 or 2 green chilies, finely chopped
- 12 to 15 curry leaves
- 2 tablespoon chopped coriander leaves
- 1 teaspoon Ginger Garlic Paste
- ½ teaspoon turmeric powder
- 1 pinch asafoetida (hing)
- 1 teaspoon mustard seeds
- ⅓ to ½ teaspoon lemon juice or as required
- 1 or 1.5 teaspoon urad dal (spilt and husked black gram)
- 1 to 1.5 tablespoon oil
- salt as required
Other Ingredients
- oil for deep or shallow frying
Instructions
Making Stuffing
- First boil the potatoes in a pan or steamer or pressure cooker. Then peel and mash them when still warm.
- Heat oil in a frying pan. Add the mustard and urad dal.
- Allow the mustard seed to splutter and the urad dal to get golden.
- Add the chopped onion and saute till they are translucent and soften.
- Now add the ginger-garlic paste, curry leaves and green chilies. Saute for a minute.
- Add the turmeric powder, asafoetida and stir. Now add the coriander leaves and stir.
- Add the potatoes to this mixture or add this sauted mixture to the potatoes. Stir well.
- If there is moisture, then you can cook the potato mixture for a few minutes.
- Add lemon juice & salt. Mix well.
- Check the seasoning and add more salt or red chili powder or lemon juice if required.
- Make medium sized balls from this mixture.
Batter
- Prepare a thick flowing batter with all the ingredients mentioned above in the ‘for aloo bonda batter’ list.
Frying Aloo Bonda
- Heat oil for deep frying in a kadai or pan. Dip each potato ball in the batter and coat it well with the batter.
- Add the batter coated potato balls in the medium hot oil.
- Fry till golden on both sides. Drain them on paper towels to remove excess oil.
- Serve aloo bonda hot with coconut chutney or tomato ketchup.
Tried this recipe?Let us know how it was!