Potato Bonda Recipe (2 Ways) | Aloo Bonda
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5.0
15 reviews
Excellent
Potato Bonda Recipe (2 Ways) | Aloo Bonda
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South Indian aloo bonda recipe, wherein spiced mashed potatoes coated in a thick chickpea flour batter and deep-fried until golden.
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Ingredients
For Potato Filling
- 3 medium-sized potato boiled, peeled, & mashed
- 2 tablespoon oil
- 1 teaspoon mustard seeds
- 1 pinch asafoetida/hing
- 1-2 green chili, finely chopped
- 1 medium onion, finely chopped
- 1 sprig of curry leaves
- ⅓ teaspoon turmeric powder
- ⅓ teaspoon red chili powder
- ⅓ teaspoon garam masala powder
- salt as required
- ½ teaspoon amchur/dry mango powder
- 2 tablespoon fresh cilantro/coriander leaves, finely chopped
For Besan Batter
- 1 cup chickpea flour/gram flour/besan
- ¼ teaspoon turmeric powder
- ¼ teaspoon carom seeds/ajwain
- salt as required
- water
- ¼ teaspoon baking soda
Others
- oil for frying
Instructions
Preparing the Stuffing
- Heat oil in a pan. Once the oil turns hot, add mustard seeds, chopped green chilies, and asafoetida/hing.
- Allow the mustard seeds splutter. Now add chopped onion, grated ginger, and curry leaves. Saute for 1-2 minutes until the onions turn slightly soft.
- Add turmeric, red chili powder, and garam masala powder. Saute slightly.
- Now add mashed potato and salt. Saute well until everything is combined.
- Further, add amchur powder and chopped coriander. Saute to mix well.
- Turn off the flame and transfer the mixture to a bowl and allow to cool down completely.
- Once done, divide the mixture, make equal medium-sized balls, and set aside.
Preparing Besan Batter
- Take besan/gram flour in a bowl and add salt, turmeric, and ajwain. Mix well.
- Add water little by little at a time and whisk to make a thick, smooth lump-free batter. The batter should be a thick, and smooth consistency.
- Further, add baking soda and a teaspoon of cooking oil. Mix well forming a smooth batter.
Frying the Aloo Bonda
- Heat sufficient oil in a Kadai. Once the oil turns hot, reduce the flame to medium.
- Take an aloo mixture ball and dip in besan batter coating uniformly.
- Carefully drop the batter coated ball into the hot oil. You can drop 1-2 more if like. Stir occasionally, until golden and crisp.
- Drain off the bondas over the absorbent paper to get rid of excess oil.
- Potato bondas are ready to serve. Serve hot with green chutney, tamarind chutney or ketchup.
Making Non-Deep Fried Aloo Bonda
- Heat an appam / paniyaram pan. Add ½ teaspoon of oil in each cavity.
- Dip aloo balls in batter, coat uniformly, and place in the cavities.
- Pan fry over medium flame until browned and crisp. Turn sides in between and if required add a few drops of oil.
- Once done, serve hot with your choice of chutney.
Notes
- Use a pan or skillet, if appe pan is not available with you. Even t
- hese can be air fried or baked.
- The consistency of the batter should be thick and smooth.
- Amchur powder/dry mango powder can be replaced with freshly squeezed lime juice.
- Carom seeds/ajwain and asafoetida/hing add flavor and help to boost digestion. However, these two can be skipped, if not available.
- Use a pan or skillet, if appe pan is not available with you. Even these can be air fried or baked.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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