Aloo Bonda occurs to be one in every of my all-time favourite potato snacks. Therefore, additionally known as potato bonda, it’s nothing however tremendous yummy snack of spiced mashed potatoes, fashioned right into a ball, lined in a gram flour or chickpea flour (besan) batter and deep-fried to perfection. The ingredient checklist could also be a bit lengthy, however the Aloo Bonda Recipe is kind of easy and simple to make. It’s also not only a filling vegetarian dish but additionally is vegan-friendly.
Aloo bonda are the South Indian model of the favored Maharashtrian Batata vada. The distinction between each these variations is the spices used within the mashed potato filling.
Additionally within the South Indian bonda, within the batter rice flour is added together with gram flour. Whereas within the Maharashtrian model, rice flour is often not added to the batter.
In actual fact Indian regional delicacies is wealthy with many common snacks. In North India Samosa, Kachori, Dahi vada and so forth are fairly common. Whereas in south India idli, masala dosa, medu vada, Mysore bonda and so forth are very talked-about.
You may serve aloo bonda sizzling with coconut chutney or tomato ketchup or coriander chutney or mint chutney. A cup of sizzling tea may also go nicely with them. I served these crisp sizzling snacks with coconut chutney.
To make a no onion no garlic model of bonda simply skip the onion and garlic from this recipe.
Step-by-Step Information
The way to make for Aloo Bonda
- First rinse 4 to five medium measurement potatoes in contemporary water. Then boil the potatoes in stovetop strain cooker or steamer or pot or Immediate pot including water as required.
When the potatoes turn into heat, peel after which mash them with a fork or potato masher.
2. Warmth oil in a frying pan. Add 1 teaspoon mustard and 1 or 1.5 teaspoon urad dal (spilt and husked black gram).
Enable the mustard seeds to splutter and the urad dal to get golden.
3. Add 1 medium-sized finely chopped onion and saute them stirring usually until they’re translucent and get softened.
4. Now add 1 teaspoon ginger-garlic paste, 12 to fifteen curry leaves and 1 or 2 finely chopped inexperienced chilies. Saute for a minute.
5. Add ½ teaspoon turmeric powder and 1 pinch asafoetida (hing) and stir.
6. Now add 2 tablespoons of chopped coriander leaves and salt based on style. Stir and blend.
7. Add the potatoes to this combination or add this sauteed combination to the potatoes.
8. Stir and blend nicely. If there’s moisture within the mashed potatoes, then you may cook dinner the potato combination for a couple of minutes.
Add ⅓ to ½ teaspoon lemon juice and blend nicely. Test the seasoning and add extra salt or purple chili powder or lemon juice if required.
9. Make small to medium-sized balls from this combination. I often evenly flatten these balls for ease of frying.
Frying aloo bonda
10. In a mixing bowl take the next components for making the batter
- 1 cup besan or gram flour
- ¼ cup rice flour
- ⅓ to ½ cup water or add as required
- ¼ teaspoon turmeric powder
- ½ teaspoon purple chili powder
- 1 pinch asafoetida (hing)
- 1 pinch baking soda (non-compulsory)
- salt as required
11. Combine very nicely and make a thick flowing batter with all of the components.
12. Warmth oil for deep frying aloo bonda in a kadai or pan. As soon as the oil turns into medium sizzling then dip every potato ball within the batter and coat it nicely with the batter. Add the batter coated potato balls in medium sizzling oil rigorously.
13. Fry until golden on each side. Drain them on paper towels to take away extra oil.
14. Serve aloo bonda sizzling with coconut chutney or tomato ketchup or any inexperienced chutney of your selection.
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Aloo Bonda
This potato bonda is a fried tea time snack from the South Indian delicacies. Aloo bonda is made with gram flour & rice flour batter & full of spiced mashed potato filling.
Prep Time 30 minutes
Prepare dinner Time 30 minutes
Whole Time 1 hr
for aloo bonda batter
for stuffing
different components
making stuffing
First boil the potatoes in a pan or steamer or strain cooker. Then peel and mash them when nonetheless heat.
Warmth oil in a frying pan. Add the mustard and urad dal.
Enable the mustard seed to splutter and the urad dal to get golden.
Add the chopped onion and saute until they’re translucent and soften.
Now add the ginger-garlic paste, curry leaves and inexperienced chilies. Saute for a minute.
Add the turmeric powder, asafoetida and stir. Now add the coriander leaves and stir.
Add the potatoes to this combination or add this sauted combination to the potatoes. Stir nicely.
If there’s moisture, then you may cook dinner the potato combination for a couple of minutes.
Add lemon juice & salt. Combine nicely.
Test the seasoning and add extra salt or purple chili powder or lemon juice if required.
Make medium sized balls from this combination.
frying aloo bonda
Warmth oil for deep frying in a kadai or pan. Dip every potato ball within the batter and coat it nicely with the batter.
Add the batter coated potato balls within the medium sizzling oil.
Fry until golden on each side. Drain them on paper towels to take away extra oil.
Serve aloo bonda sizzling with coconut chutney or tomato ketchup.
- Seasonings, spice powders and lemon juice will be adjusted within the potato combination, based on your style preferences.
- You may simply make this recipe with out including any onion or garlic to it.
- Wish to make spicier bondas? Then, add just a few extra inexperienced chilies within the potato combination. If you would like, it’s also possible to add some purple chili powder within the potato combination.
This Aloo Bonda submit from the archives first printed in March 2014 has been up to date and republished on December 2022.
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