Potato Bonda Recipe (2 Ways) | Aloo Bonda
User Reviews
5
Potato Bonda Recipe (2 Ways) | Aloo Bonda
Description
The Potato Bonda recipe starts by sautéeing mustard seeds, green chilies, and asafoetida in hot oil, followed by onions and curry leaves until softened. Spices including turmeric, red chili powder, and garam masala are added before combining with mashed potatoes, salt, dry mango powder, and fresh cilantro. This mixture is cooled and shaped into balls.
A thick, smooth batter made from chickpea flour, turmeric, ajwain, salt, baking soda, and water coats the potato balls. These are deep-fried in hot oil until the outer layer is golden and crunchy while the inside remains soft and flavorful. The amchur powder adds a subtle tang that complements the spices.
These fritters can be made using a pan or skillet, and variations include baking or air frying for a different texture. The combination of spices and the chickpea batter make the Potato Bonda a distinctive snack often served with chutneys.
Flavor enhancers like ajwain and asafoetida contribute to digestion and authentic aroma but can be omitted if unavailable. Amchur powder can be substituted with fresh lime juice to achieve similar tartness.
Ingredients
For Potato Filling
- 3 potato boiled, peeled, & mashed, medium-sized
- 2 tablespoon neutral cooking oil generic cooking oil
- 1 teaspoon mustard seeds
- 1 pinch asafoetida or hing
- 1-2 green chili finely chopped
- 1 onion medium, finely chopped
- 1 curry leaves sprig
- 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 cilantro fresh, coriander leaves, finely chopped
For Besan Batter
- 1 cup chickpea flour gram flour, besan
- ¼ teaspoon turmeric powder
- ¼ teaspoon carom seeds aka ajwain
- salt as required
- water
- ¼ teaspoon baking soda
Others
- neutral cooking oil for frying, generic cooking oil
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
- The batter should be thick and smooth to coat the potato balls well.
- If ajwain or asafoetida are unavailable, you can omit them, though they add distinct flavor and aid digestion.
- Dry mango powder (amchur) can be replaced with freshly squeezed lime juice for tartness.
- If an appe pan is not available, use a skillet or pan; the bondas can also be air-fried or baked for different textures.
User Reviews
Overall Rating
5
You'll Also Love
Puff Pastry Tartlets with Roasted Pear, Caramelized Red Onions, Goat Cheese and Spicy Honey Drizzle
