Aloo Bonda is an Indian snack where spicy potato filling is wrapped with a crispy chickpea flour covering. This tea time snack is a favourite among people. Here is how to make it.
Monsoons are approaching and I am gearing up to make all the delicious and fried snacks.
Pakora, Samosa and Kachori are some of my favourite to make during this season.
As, there is a different in joy in relishing this fried snacks with that slight nip in the air, Right?
And when there is spicy Coriander Mint Chutney and Sweet Tamarind Chutney on the side, the taste of these fried snacks enhances even more.
So whenever my family see that the rain is about to hit, their demand for such snacks starts coming!
There are a lot of varieties in Indian cuisine that you can make, but this Aloo Bonda is my husband’s favourite.
A delicious gram flour fritter stuffed with spicy Aloo masala, this will surely tickle your taste buds.
It is actually a popular South Indian snack, but it is also made in Maharashtra and called as Batata Vada.
Aloo Bonda which is also known Potato Vada, is packed with flavours from Indian spices used to flavour the Aloo Masala.
That one bite of these hot and crispy Aloo Bondas will surely make you fall in love with them.
Other than for my tea time snacks, I also make these Bondas when I have guests at home and they are always a hit.
These are also popular to make during festivals such as Holi and Diwali.
Just top them with the chutneys and I assure you, that these will be a regular at your home.
Here are some more similar recipes, that you can make for your Monsoon snacks – Goli Baje, Punjabi Bread Pakora, Moong Dal Pakoda, Crispiest Aloo Tikki, Halwai Style Punjabi Samosa, Gulgule, Matar Kachori and Corn Pakoda.
What is Aloo Bonda?
It is a popular South Indian snack where the outer layer is made with gram flour and is flavoured with ajwain.
It is then stuffed with spicy potato masala, where boiled and mashed potatoes are spiced with array of spices such as hing, coriander seeds, cumin seeds, cashew nuts, raisins, green chilli, coriander leaves, red chilli powder, dry mango powder, anardana powder, black pepper powder, roasted cumin powder and garam masala powder.
This is a perfect snack, if you want to chill and enjoy the rain along with a hot cup of Adrak Wali Chai or Filter Coffee.
Ingredients
Serving Suggestions
Serve Batata Vada along with Mint Coriander Chutney and Sweet Tamarind Chutney.
You can also make a quick chaat by topping the bondas with whisked yogurt, chutneys, finely chopped onions and sev.
Don’t miss to serve a hot cup of Adrak Wali Chai or Filter Coffee with these Bondas!
You can also serve it as Aloo Bonda Rassa, which is a favourite Maharashtrian breakfast, where Aloo Bondas are dipped in a spicy rasa or curry which is made from sprouts.
Step By Step Recipe
For the filling:
Heat vegetable oil in a pan. Once the oil is hot, add hing, coriander seeds and cumin seeds and let them crackle or a few seconds.
Add green chilli, coriander, boiled potatoes, salt, red chilli powder, mango powder, anardana, black pepper powder, garam masala powder, cumin powder and mix everything well.
Add Cashews, Raisins and mix well. Cook for 4-5 minutes on medium heat.
Remove the pan from heat and let the filling cool completely.
Make small balls from the filling and keep aside.
For the batter:
Mix all the ingredients in a bowl.
Add water, little by little, and mix to form a flowing batter.
For frying:
Heat oil for frying in a pan. Dip the filling balls in batter and drop them in hot oil. Use a fork for dipping.
Fry the bonda on medium high heat until bonda are slightly browned.
Drain them on a plate. Heat the oil again until hot.
Fry the bonda second time on high heat until they are nicely browned and crisp. Serve hot.
Aloo Bonda Recipe
Ingredients
For the stuffing:
- 2 tbsp Vegetable Oil
- 1/4 tsp Hing
- 1 tbsp Coriander Seeds (crushed)
- 1 tsp Cumin Seeds
- 1 tbsp Cashew Nuts (crushed)
- 1 tbsp Raisins (chopped)
- 2 tsp Green Chilli (finely chopped)
- 2 tbsp Coriander (chopped)
- 2 cups Boiled Potatoes (refrigerated for 3-4 hours and peeled)
- Salt (to taste)
- 1 tsp Red Chilli Powder
- 1 tsp Dry Mango Powder
- 1 tsp Anardana Powder
- 1/2 tsp Black Pepper Powder
- 1/2 tsp Roasted Cumin Powder
- 1/2 tsp Garam Masala Powder
- Oil (for frying)
For the batter:
- 1 cup Gram Flour
- 1/4 cup Corn Starch
- 1 tsp Ajwain
- 1 tsp Salt
- 1/2 tsp Turmeric Powder
- 1 tbsp Vegetable Oil
- 1/8 tsp Baking Soda
Instructions
For the filling:
- Heat vegetable oil in a pan.
- Once the oil is hot, add hing, coriander seeds and cumin seeds and let them crackle for a few seconds.
- Add cashew nuts and raisins and fry until they are browned.
- Add green chilli, coriander, boiled potatoes, salt, red chilli powder, mango powder, anardana, black pepper powder, garam masala powder, cumin powder and mix everything well.
- Cook for 4-5 minutes on medium heat.
- Remove the pan from heat and let the filling cool completely.
- Make small balls from the filling and keep aside.
For the batter:
- Mix all the ingredients in a bowl.
- Add water, little by little, and mix to form a flowing batter.
For frying:
- Heat oil for frying in a pan.
- Dip the filling balls in batter and drop them in hot oil.
- Use a fork for dipping.
- Fry the bonda on medium high heat until bonda are slightly browned.
- Drain them on a plate.
- Heat the oil again until hot.
- Fry the bonda second time on high heat until they are nicely browned and crisp. Serve hot.
Did you make this recipe? Let me know!