Aloo Bonda Recipe | Potato Bonda
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4.8
28 reviews
Excellent
Aloo Bonda Recipe | Potato Bonda
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Aloo Bonda also referred to as Potato Bonda is tasty snack from the South Indian cuisine. It is made with spiced mashed potatoes, that is formed into a ball, covered in a gram flour (besan) & rice flour batter and deep-fried to perfection.
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Ingredients
For Batter
- 1 cup besan (gram flour) swap with chickpea flour instead
- 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 according to taste
For Potato Stuffing
- 4 to 5 potato medium-sized, boiled and mashed
- ⅓ cup onion finely chopped
- 1 or 2 green chilies finely chopped or 1 to 1.5 teaspoon
- 12 to 15 curry leaves
- 2 tablespoon Coriander leaves - chopped
- 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, optional
- 1 or 1.5 teaspoon urad dal (spilt and husked black gram)
- 1 to 1.5 tablespoon neutral cooking oil generic cooking oil
- salt according to taste
Other ingredient
- neutral cooking oil for deep frying, as required, generic cooking oil
Instructions
Making Potato Stuffing
- First boil the potatoes in a pan or steamer or a stovetop pressure cooker adding water as needed. Later peel and mash them when still warm.
- Heat oil in a frying pan. Add the mustard seeds and urad dal.
- Let the mustard seeds splutter and the urad dal become golden in color.
- Next add the finely chopped onions and sauté until they are translucent and softened.
- Now add the ginger-garlic paste, curry leaves and green chilies. Saute for a minute.
- Add the turmeric powder, asafoetida and stir to mix. Next add the coriander leaves and stir again.
- Add the mashed potatoes to this mixture or add this sautéed mixture to the potatoes. Stir to combine thoroughly.
- If there is moisture, then you can sauté the potato stuffing mixture for a few minutes in a pan.
- Add lemon juice & salt. Mix well.
- Check the seasonings and add more salt or lemon juice if required.
- Make medium sized balls from this mixture. You can slightly flatten them if you prefer.
Making Batter
- In a mixing bowl take the gram flour, rice flour, turmeric powder, red chilli powder, asafoetida, salt and baking soda.
- Add water as needed. Mix with a small wired whisk to create a thick flowing batter without lumps.
Frying Aloo Bonda
- Heat oil for deep frying in a kadai or pan. Keep the heat to medium.
- Dip each potato ball in the batter and coat it well with the batter.
- Gently and carefully place the batter coated potato balls in the medium hot oil.
- Fry until golden on both sides. Drain them on paper towels to remove excess oil. Continue to fry the remaining potato bonda in batches.
- Serve Aloo Bonda hot or warm with coconut chutney or green coriander chutney or mint chutney.
Notes
- Seasonings, spice powders and lemon juice can be adjusted in the potato mixture, according to your taste preferences.
- Ensure to add water as required to make a thick batter as a thin batter won't coat the potato balls nicely. This will lead to the potato mixture separating and falling in the hot oil, causing a lot of spluttering and make a mess in the oil.
- You can easily make this recipe without adding any onion or garlic to it. Simply add finely chopped ginger or ginger paste.
- Want to make spicier bondas? Then, add a few more green chilies in the potato mixture. If you want, you can also add some red chili powder in the potato mixture.
Nutrition Information
Show Details
Calories
474kcal
(24%)
Carbohydrates
69g
(23%)
Protein
13g
(26%)
Fat
17g
(26%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
12g
(60%)
Sodium
801mg
(33%)
Potassium
1202mg
(26%)
Fiber
11g
(44%)
Sugar
7g
(14%)
Vitamin A
220IU
(4%)
Vitamin B1 (Thiamine)
0.3mg
Vitamin B2 (Riboflavin)
0.1mg
Vitamin B3 (Niacin)
38mg
Vitamin B6
1mg
Vitamin C
108mg
(120%)
Vitamin E
6mg
Vitamin K
9µg
Calcium
65mg
(7%)
Vitamin B9 (Folate)
522µg
Iron
4mg
(22%)
Magnesium
109mg
(27%)
Phosphorus
240mg
Zinc
2mg
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 474 kcal
% Daily Value*
| Calories | 474kcal | 24% |
| Carbohydrates | 69g | 23% |
| Protein | 13g | 26% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Sodium | 801mg | 33% |
| Potassium | 1202mg | 26% |
| Fiber | 11g | 44% |
| Sugar | 7g | 14% |
| Vitamin A | 220IU | 4% |
| Vitamin B1 (Thiamine) | 0.3mg | |
| Vitamin B2 (Riboflavin) | 0.1mg | |
| Vitamin B3 (Niacin) | 38mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 108mg | 120% |
| Vitamin E | 6mg | |
| Vitamin K | 9µg | |
| Calcium | 65mg | 7% |
| Vitamin B9 (Folate) | 522µg | |
| Iron | 4mg | 22% |
| Magnesium | 109mg | 27% |
| Phosphorus | 240mg | |
| Zinc | 2mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
28 reviews
Excellent
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