Aloo Bonda is an Indian snack where spicy potato filling is wrapped with a crispy chickpea flour covering. This snack is a favorite tea time or monsoon snack.
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.
About This Recipe
Aloo Bonda is a delicious gram flour fritter stuffed with spicy Aloo masala, which will surely tickle your taste buds. It is popular all over India but it is also made in Maharashtra and called Batata Vada.
Aloo Bonda which is also known Potato Vada, is packed with flavors from Indian spices used to flavor the Aloo Masala. That one bite of these hot and crispy Aloo Bondas will surely make you fall in love with them.
You will find Aloo Bonda in almost all the tiffin centers and South Indian restaurants in Karnataka, popularly served for tea time snack. Other than for my tea time snacks, I also make these Bondas when I have guests at home and they are always a hit.
Aloo Bondas are also popular to make during festivals such as Holi and Diwali. Just top these Aloo Bonda with the chutneys and I assure you, that these will be a regular at your home.
This Aloo Bonda is,
- No Onion No Garlic Recipe
- Better than the market ones
- Full of flavor
- Filled With Spicy Potato Masala
- Perfect for monsoon evenings
- A great accompaniment to Masala Chai
For the batter: The outer layer of the Bonda is made with gram flour batter, which is made with gram flour, corn starch, ajwain (carom seeds), salt, turmeric powder, vegetable oil, and baking soda.
Addition of corn starch makes the outer layering nice and crispy.
For the Potato Masala:
Potatoes – In this Bonda, potatoes are boiled, peeled, and then mashed to mix with other spices to make a spicy masala for the filling.
While I make it the traditional way with just potatoes, you can also add in onions, peas, and capsicum.
Dry Fruits – I also add cashews and raisins in my Aloo Bonda, because it adds to its taste and also gives a nice bite to the soft masala.
Spice Powders – To add more tanginess and spiciness, add in some spice powders such as red chili powder, dry mango powder, anardana powder (dry pomagranate seeds), black pepper powder, roasted cumin powder, and garam masala powder.
Other Ingredients – Apart from the above ingredients, you will need some more ingredients to mix with Boiled and mashed potatoes such as hing, coriander seeds, cumin seeds, green chili, and coriander leaves.
You can adjust the amount of green chilies, as per your taste. If making for kids, you can avoid adding green chilies too.
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 chili, coriander, boiled potatoes, salt, red chili 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.
Heat oil for frying in a pan. Dip the filling balls in the 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.
Frequently Asked Questions
Add Corn Flour or Rice Flour in the batter along with Gram Flour, to get a crispy outer layer while deep frying the Bonda.
I also sometimes double fry my Bonda, to make them extra crispy.
Make the Bonda just like mentioned in the recipe. Now instead of deep-frying the same, we will bake them.
Grease a baking tray with oil and keep it aside. Now once the Aloo Bondas are dipped in the gram flour batter, line them in the greased baking tray.
Spray little oil on top too. Bake the Aloo Bonda at 180 C for about 25 minutes. Since every oven differs, keep an eye at last 5 minutes so that the Bonda doesn’t burn.
All the ingredients used to make this Aloo Bonda are gluten free except Hing. You can avoid adding it, in case you want the Bonda to be gluten free.
I will not suggest you to prepare to make it ahead of time, as they taste great hot when just out of the hot oil. Instead you can make the Aloo Masala Balls and Gram Flour Batter a few hours ago and keep, so that you just have to dip the Aloo in the batter and then deep fry.
You can also make a quick chaat by topping the bondas with whisked yogurt, chutneys, finely chopped onions, and sev.
You can also serve it with Pav or Bread, for a delicious snack, which is also popularly called as Vada Pav in Maharashtra.
You can also serve it as Aloo Bonda Rassa, which is a favorite Maharashtrian breakfast, where Aloo Bondas are dipped in a spicy rasa or curry which is made from sprouts.
Aloo Bonda tastes great when served hot, when they are nice and crispy. they tend to get soft after sometime, which doesn’t taste as good as the freshly fried ones.
You can prepare the Gram Flour batter and store in a container at room temperature for 3 to 4 hours. You can make the Aloo Masala too, and store in the fridge for about 2 days.
Pro Tips By Neha
Make sure that the batter has the right consistency. If batter is too thin, it won’t coat the Bonda and if its too thick, it will over powder the masala.
Deep fry the Bondas on medium flame. They might get burnt or get brown fast without cooking properly if you fry them on high heat. And they will soak too much oil if fried on low heat.
You can also add in a little baking soda in the batter, which makes the Bondas fluffy.
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Aloo Bonda Recipe
For the stuffing:
- 2 tablespoon Vegetable Oil
- ¼ teaspoon Hing
- 1 tablespoon Coriander Seeds (crushed)
- 1 teaspoon Cumin Seeds
- 1 tablespoon Cashew Nuts (crushed)
- 1 tablespoon Raisins (chopped)
- 2 teaspoon Green Chilli (finely chopped)
- 2 tablespoon Coriander (chopped)
- 2 cups Boiled Potatoes (refrigerated for 3-4 hours and peeled)
- Salt (to taste)
- 1 teaspoon Red Chilli Powder
- 1 teaspoon Dry Mango Powder
- 1 teaspoon Anardana Powder
- ½ teaspoon Black Pepper Powder
- ½ teaspoon Roasted Cumin Powder
- ½ teaspoon Garam Masala Powder
- Oil (for frying)
For the batter:
- 1 cup Gram Flour
- ¼ cup Corn Starch
- 1 teaspoon Ajwain
- 1 teaspoon Salt
- ½ teaspoon Turmeric Powder
- 1 tablespoon Vegetable Oil
- ⅛ teaspoon Baking Soda
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.
- 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.