Aloo Bonda is an Indian snack where spicy potato filling is wrapped with a crispy chickpea flour covering. This tea time snack is a favorite among people. Here is how to make it.
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, 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 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 them 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.
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.
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, salt, turmeric powder, vegetable oil, and baking soda.
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.
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.
Other Ingredients – Boiled and mashed potatoes are spiced with an array of spices such as hing, coriander seeds, cumin seeds, green chili, coriander leaves, red chili powder, dry mango powder, anardana powder, black pepper powder, roasted cumin powder and garam masala powder.
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.
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 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 Recipe
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
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.