Aloo bonda recipe or potato bonda is a popular South Indian snack and a street food. These are served in almost all tiffin centers and restaurants too for the evening Tea time snack. These originated in the Udupi hotels and eventually became one of the most common on all restaurant menus since they are loved by many. Vegetable bonda, Crispy mysore bonda , Andhra punugulu and egg bonda are similar other bonda recipes on the blog.
To make aloo bonda, first boiled potatoes are seasoned and spiced. Then dipped in gram flour batter and deep fried to golden. These are very good to make on weekends or during festivals or when you have guests home.
Aloo bonda is a South Indian version of the popular Maharashtrian snack Batata vada. Usually aloo bonda is made simple just with aloo and onions, but some restaurants also make with capsicum and peas.
You can serve these aloo bonda with coconut chutney or with masala tea.
Aloo bonda recipe below
- 1 ¼ cup or 3 medium sized potatoes (cubed)
- 1 small onion (chopped or thinly sliced)
- 1 ½ tbsps. Oil
- ⅛ tsp turmeric
- 1 sprig curry leaves chopped
- ¼ tsp. mustard
- ¼ tsp. jeera
- ½ tsp. ginger grated
- Salt to taste
- 2 green chilies (slit or chopped)
- ¼ tsp coriander powder
- 2 generous pinches of saunf crushed / sompu/ fennel seeds
- ¼ tsp. garam masala (optional)
- lemon juice optional
- coriander leaves optional
- ½ cup besan (1 tbsp more if needed)
- 2 to 3 tbsp rice flour (1 tbsp more if needed)
- water as needed
- Salt to taste
- 2 pinches of chili powder for color (optional)
- 1 pinch of turmeric for color
- Oil for deep frying
- Steam or boil potatoes without making them mushy.
- Add oil to a hot pan and add dal, mustard and cumin. Saute ginger just for 30 secs.
- When the dals turn golden, add onions,salt, curry leaves and green chilies. When the onions turn golden, add the spice powders.
- Add potatoes and mash them. Mix well. Sprinkle lemon juice and coriander leaves.
- Cool this and make 6 to 8 balls.
- Add all the ingredients to a bowl to make the batter. Add enough water and mix it well. Beat the batter well. It must be thick.
- Heat oil in a deep fry pan or kadai.
- When the oil is hot enough, do the heat test by dropping a drop of batter, it must raise in the oil slowly and should not sink or turn brown quickly.
- Dip each ball and drop in the hot oil.
- Each batch you can fry about 3 to 4 balls depending on the size of your pan and oil used.
- After a minute begin to stir and fry until golden.
- Repeat making all until all the balls are done.
- Drain the golden fried aloo bonda on to a kitchen tissue.
- Serve aloo bonda hot or warm with chai or chutney.
step by step aloo bonda recipe below
1. Boil or steam potatoes till just done. Do not cook them until soggy.
2. Add oil to a hot pan and add mustard, cumin and urad dal. Saute until the dal turns lightly golden.
3. Add hing and ginger. Stir it.
4. Add onions, curry leaves and green chilies. Sprinkle salt.
5. Fry until the onions turn golden. Add coriander powder, turmeric, saunf powder and garam masala (optional).
6. Add potatoes.
7. Mash them and add lemon juice.
8. Saute until everything is just well combined. Add coriander leaves if you have. Taste the mixture and make sure there is enough salt in it.
9. Cool the mixture and divide to 6 to 7 balls. You can even make 8 if you want smaller ones.
10. Begin to heat up oil in a kadai. Add besan, rice flour, chili powder, turmeric and salt to a bowl.
11. Add enough water and make a thick batter. I used about half cup and 1 tbsp.
12. Make a thick and smooth batter. If the batter is runny then you may add more flours and mix. Taste this as well. It has to be slightly salty.
13. When the oil turns hot, do the heat test to check if the oil is hot enough by dropping a tiny amount of batter in the oil. Firstly, the batter must raise slowly and should not sink. When it is ready drop each ball in this batter.
14. Coat it well with the batter.
15. Drop in the hot oil. Stir gently after a minute and fry until golden.
16. Drain on to a kitchen tissue.
Serve aloo bonda hot or warm with chutney or masala chai.