The Best Aloo Bonda Recipe
Aloo bonda, also called potato bonda, is a popular snack from South India. It is known for its spicy potato filling and crispy, golden brown exterior. This delicious snack is often served with coconut chutney or coriander chutney and is a favorite at tiffin centers and on the streets of Mumbai and throughout India.
What is Aloo Bonda?
The flavor of aloo bonda is a delicious combination of spicy and savory, thanks to the mashed potatoes and Indian spices like red chili powder, turmeric powder, and cumin seeds. The bondas are then coated in a thick batter of chickpea flour and rice flour and deep-fried until they are crispy and golden brown.
In addition to its delicious flavor, it also has a rich history and cultural significance. The origin of aloo bonda is in the state of Karnataka, and the locals call it “goli baje” or “Mysoor bonda.” Aloo bonda is also a delicious tea time snack and a popular side dish for special occasions and during good times with friends and family.
Ingredients for Aloo Bonda
Potatoes
This is the main ingredient in aloo bonda. You have to and mash and mix them with spices to form the spicy potato filling.
Gram flour (Chickpea Four)
Gram flour creates a protein-rich, thick batter that coats the bondas. However, you can totally replace it with corn flour or any other better of your own choice.
Indian spices
A mix of spices such as red chili powder, turmeric powder, cumin seeds, coriander leaves, and curry leaves create a delicious savory flavor and a nice spicy zing.
Mustard seeds
Mustard seeds add flavor and pungency to the potato filling.
Curry leaves
Curry leaves are the essence of all South Indian foods. If you rub the leaves between your hands, the smell of southern India will fill your nostrils.
Vegetable oil
Use vegetable oil to fry the bondas until they are crispy and golden brown. Make sure you use a high smoke point oil and it is equally important to keep the frying temperature around 350 F.
Lemon juice
Lemon juice is responsible for adding that kick and tangy flavor to the batter or the potatoes. It is an optional ingredient, but it certainly adds a lot to the flavor.
Green chilies
They provide heat to the potato filling, and give it a spicy kick.
Salt
As always, you need your silent but important partner, which is salt.
Garam masala powder
This is a blend of spices that is a staple in Indian cooking. You can add this to the potato filling for extra flavor.
Coconut Chutney or Coriander Chutney
These are popular condiments that often accompanies aloo bonda. Honestly, aloo bonda is lonely without a good chutney to enjoy it with.
Cooking Directions
Let us now see how to make aloo bonda with step by step pictures.
Peel and cube potatoes into 1 inch cubes. Then boil them in a pot of water until the potatoes are soft and mashable. Test with a spoon, and be careful not to burn yourself.
Strain the boiled potatoes in a colander and allow them to cool. Once the potatoes are cool, mash them.
In a large mixing bowl, add the mashed potatoes. Add cilantro, mint, onion, ginger, garlic, cumin, coriander, red chili powder, turmeric, garam masala, and salt. Now mix them well until they merge well with the potatoes.
At this point, if you want a tangy flavor, add the juice of one squeezed lemon. Mix well to form a thick and flavorful filling.
Then, in a separate mixing bowl, combine the gram flour, water, baking powder, and salt. Mix well to form a thick and smooth batter.
Now heat a large over medium heat and add enough oil to cover the bottom of the pot with about 2 inches of oil.
Next, pinch off small portions of the potato filling and shape them into small balls.
Now dip the balls into the batter to coat them evenly, then carefully drop them into the hot oil.
Then fry the aloo bondas for 3-4 minutes, or until they are crispy and golden brown on the outside.
Remove the fried aloo bondas from the oil using a slotted spoon and drain them on a paper towel so that the extra oil is absorbed.
Serve the hot and crispy aloo bondas with a side of chutney or sauce for dipping.
Enjoy!
The Best Aloo Bonda Recipe
Course: SnacksCuisine: South Indian, IndianDifficulty: Easy4
servings30
minutes15
minutesAloo bonda is a fried tea time snack from the South Indian cuisine made with mashed potatoes and spices.
Ingredients
- For the filling:
2 medium-sized potatoes, boiled, peeled, and mashed
1/4 cup of chopped fresh cilantro
1/4 cup of chopped fresh mint
1/4 cup of finely chopped onion
1 tablespoon of grated ginger
1 tablespoon of grated garlic
1 tablespoon of ground cumin
1 tablespoon of ground coriander
1 tablespoon of red chili powder
1 tablespoon of turmeric powder
1 tablespoon of garam masala
Half a lemon squeezed (optional)
Salt to taste
- Gram flour batter:
1 cup of gram flour (besan)
1/2 cup of water
1/2 teaspoon of baking powder
1/4 teaspoon of salt
Oil for frying
Directions
- Peel and cube potatoes into 1 inch cubes. Then boil them in a pot of water until the potatoes are soft and mashable. Test with a spoon and be careful not to burn yourself.
- Strain the boiled potatoes in a colander and allow them to cool. Once the potatoes are cool, mash them.
- In a large mixing bowl, combine the mashed potatoes, cilantro, mint, onion, ginger, garlic, cumin, coriander, red chili powder, turmeric, garam masala, and salt. If you want a tangy flavor, add the juice of one squeezed lemon. Mix well to form a thick and flavorful filling.
- Then, in a separate mixing bowl, combine the gram flour, water, baking powder, and salt. Mix well to form a thick and smooth batter.
- Heat a large pot or deep fryer over medium heat and add enough oil to cover the bottom of the pot with about 2 inches of oil.
- Next, pinch off small portions of the potato filling and shape them into small balls, then dip the balls into the batter to coat them evenly, then carefully drop them into the hot oil.
- Fry the aloo bondas for 3-4 minutes, or until they are crispy and golden brown on the outside.
- Remove the fried aloo bondas from the oil using a slotted spoon and drain them on a paper towel so that the extra oil is absorbed.
- Serve the hot and crispy aloo bondas with a side of chutney or sauce for dipping and enjoy.
Recipe Video
Notes
- Serve aloo bonda with a side of coconut chutney or coriander chutney for dipping.
- For a light meal, serve it with a side of tomato ketchup and a cup of masala chai.
Serving Suggestions
Here are some serving suggestions for this delicious snack:
Serve aloo bonda with a side of coconut chutney or coriander chutney for dipping.
For a light meal, serve it with a side of tomato ketchup or tomato chutney and a cup of masala chai.
In order to make a more substantial meal out of them, serve aloo bonda with a side of rice and curry leaves.
You can serve it as a sandwich filling, along with lettuce, tomato, onion, and your choice of sauce.
Try serving it as part of a street food-themed spread, alongside other popular snacks like medu vada, vada pav, and pakoras.
It is also a popular tea time snack, so consider serving it with a side of hot chai on a rainy day for some comfort and warmth.
For special occasions, serve it as part of a larger Indian-themed spread, along with dishes like masala dosa, aloo tikki, and paneer tikka.
Aloo bonda is a delicious snack that is sure to be a hit with potato lovers, so consider serving it at your next gathering for a tasty and satisfying treat.
Aloo bonda is a popular snack in South India that consists of potato balls coated in a gram flour or besan batter and deep-fried until golden brown. It typically goes well with coconut chutney or coriander chutney.
To make aloo bonda, boil and mash potatoes, then mix them with Indian spices and green chilies to form a spicy potato filling. Now coat the filling in a thick gram flour or besan batter and deep-fry in hot oil until golden brown. It can also be made by coating the potato filling in a corn or rice flour batter before deep-frying.
There are several variations of aloo bonda, including aloo tikki, which is a shallow-fried version, and vada pav, which is a popular street food in Mumbai that consists of a batata vada (a spicy potato filling) served in a bun with tomato ketchup and chutneys. You can also serve it with a variety of chutneys and sauces, such as mango powder or lemon juice.
It is typically served with coconut chutney or coriander chutney, although it can also be served with tomato ketchup or any other dipping sauce. It is a popular snack in South India and is often enjoyed with a cup of tea or masala chai.
You can store aloo bonda in an airtight container in the refrigerator for up to 3 days. To reheat, place it on a paper towel and microwave it for a few seconds, or place it on a frying pan over low heat until it is warm and crispy.
Yes, you can make aloo bonda in an air fryer. To make aloo bonda in an air fryer, coat the potato balls in a gram flour or besan batter and place them in the air fryer basket. For that, set the air fryer to a medium heat and cook it for about 10-12 minutes, or until they are golden brown and crispy. With this version, you want to mix the gram flour batter to a slightly thicker consistency, so it doesn’t drip off.
Yes, you can also make aloo bonda with other types of flour, such as rice flour or corn flour. It’s important to adjust the amount of water and flour as needed to achieve a smooth and thick batter.
Yes, you can make aloo bonda without deep frying by using an air fryer or shallow frying the potato balls in a frying pan over medium heat. It’s important to adjust the cooking time and temperature to cook the aloo bonda evenly and to make it crispy.
Aloo bonda is typically served as a snack or appetizer and can be enjoyed on its own or with a variety of chutneys or dipping sauces. It is a popular snack in South India.
