Aloo Bonda | Potato Bonda | Potato & Gram flour Fritters

Aloo bonda or potato bonda is a deep fried snack with potatoes. Seasoned and mashed potatoes dipped in chickpea flour batter and deep fried. This potato bonda is also a famous street food in India.

Potato bonda | Aloo bonda | Batata vada | Street Food of India | Quick and easy potato snack | Easy Appetizers | Quick party appetizer recipe | Potato recipe | How to make potato bonda | How to make aloo bonda | Urulaikizhangu bonda | Let's make potato bonda

Potato Love

We are a potato loving family. I call potato, our family vegetable. Beginning with my father-in-law, my boys, my nieces and nephews all share a crazy love this vegetable. Can't blame them. The taste of this humble vegetable when cooked well, is tempting and irresistible.

Both my boys as kids, love to take potato based dishes in their school box almost everyday. These small cute aloo puri and aloo cutlets made into the blog because of them.

Aloo bonda – still a total comfort food! Can you believe it's been almost ten years since I last made these for the blog? Time flies. The kids are practically grown up now; my oldest is in college and my youngest is a teenager. Looking back at these old posts just makes me feel all nostalgic.

Aloo Bonda | Potato Bonda | Urulai Bonda

Aloo Bonda is a beloved Indian household and street snack that has been enjoyed for generations across the country. Crispy and crunchy, coated with a spiced chickpea flour batter, and deep fried. The description is alone is enough for many to salivate.

Aloo bonda and a cup of hot chai is a favorite snack for many. Both at home or as a street food. The affordability of this simple snack makes it a more popular street food. Come evenings, you can find many small carts on street corners. They sell just 2 or 3 fried foods, including urulai bonda.

Why You Should Try This Aloo Bonda Recipe

If you’re looking for a warm, comforting, and easy-to-make Indian potato snack, this Aloo Bonda is the answer. Serve it with chutneys and masala chai, and you’ve got yourself a mini feast!

• Crispy on the Outside, Soft Inside – the Ultimate Tea-Time Snack. This Aloo Bonda recipe delivers the perfect contrast—crispy golden crust with a soft, spiced potato filling. It’s the kind of deep-fried potato snack that makes a rainy day or evening chai extra special.
• Easy & Beginner Friendly. If you’re new to Indian cooking or seeking a quick snack recipe with potatoes, this post will help you. It guides you through each step. You will learn from tempering spices to making the besan (gram flour) batter. This ensures you get it right every time.
• Packed with Flavorful Indian Spices. The spiced potato stuffing includes curry leaves, green chilies, ginger, turmeric. These flavors make the South Indian Aloo Bonda incredibly flavorful—perfect for pairing with coconut or mint chutney.
• Great Party Appetizer or Kids Lunchbox Snack. These potato fritters are crowd-pleasers. Serve them at parties as a hot appetizer. Pack a couple in your kid’s lunchbox. It will come back empty, and they will be a repeated snack.
• Make-Ahead & Freezer Friendly. This fried snack with mashed potatoes is great for batch cooking. You can prep the filling in advance. Refrigerate it. Fry fresh when guests arrive. This makes it a smart, make-ahead party snack.

What to Serve with Aloo Bonda

Pair your crispy Aloo Bonda with a delicious variety of snacks, street food, and refreshing drinks to create the ultimate party spread:

For the chutney or dips you can serve them with sikkhim tomato achar or this odisha tomato khatta. We love this raw mango chutney and this green chutney.

Start with crunchy and healthy Phool Makhana (Roasted Foxnuts). They are tossed in aromatic spices for a guilt-free snack. This snack complements the fried bondas perfectly. Add some tangy, colorful crunch with the vibrant Baked Papadi Chat. It offers a lighter twist on classic street food. This dish adds a refreshing contrast.

For a unique snack twist, include Masala Pori — spiced, puffed rice that’s crunchy and flavorful. Or try the nutrient-rich Palak Chaat, where crispy spinach leaves get a tangy, spicy seasoning that’s addictive and light.

To complement these savory treats, the aromatic Adeni Chai (Yemeni Milk Tea) offers a creamy comfort. And it pairs perfectly with fried foods. For a cool and indulgent option, serve the luscious Mango Mastani, rich mango smoothie topped with nuts.

To add a wholesome, savory element, serve Carrot Masala Roti, flavorful flabread with carrots and spices. Pair it with some soy chunks masala for a wholesome meal.

Ingredients Needed make Crispy Batata Vada

• Flour : I have used a combination of gram flour and rice flour.
• Veggies : The name makes it obvious, i have used potatoes and onions. You can avoid onions to make this sattvic. You can also add some green peas.
• Spices : The usual Indian spices like red chili powder, turmeric powder, coriander powder along with salt. i haven't used green chilies as i was making it for my kids. If making for adults go ahead skip red chilli powder and use green chilies an in the potato masala.
• Flavors & Herbs : I have added juice of lemon to give tanginess to the potato. Ginger and curry leaves for the signature south-indian touch. You can also use finely chopped coriander, my younger fella would meticulous pick them all out so avoided.
• Oil : I have used sunflower oil for deep frying. You can use any neutral oil for frying.

How to make Urulai Bonda

Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions.

• Wash. peel and cook the potatoes soft. Mash them well.
• Heat a pan, add tempering spices. Add chopped onion and ginger. Saute until onions turn translucent.

• Add this onions to the mashed potato, add turmeric, red chili powder, coriander powder and salt.
• Add lemon juice and mix well with you hands. Divide the potato mixture into balls.
• Take all the ingredients given under batter, add around ¾th cup of water and make a batter of flowing consistency.

• Now heat a pan with oil for deep-frying. Dip each ball of potato into batter, shake a bit to remove the excess batter. Slide them into hot oil to fry.

• Deep fry them to golden brown on all sides. Remove from oil, drain on a paper towel. serve it hot with coriander chutney or sauce.

Aloo Bonda | Potato Bonda | Potato & Gram flour Fritters

Aloo bonda or potato bonda is a deep fried snack with potatoes. Seasoned and mashed potatoes dipped in chickpea flour batter and deep fried. This potato bonda is also a famous street food in India.

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Course: Appetizer, Snack

Cuisine: Indian

Keyword: Aloo bonda, How to make aloo bonda, Lets make batata vada, Potato bonda recipe, Urulai bonda

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 12 servings

Calories: 86kcal

Ingredients

For the batter

• 1 cup Besan/gram flour/chickpea flour
• 2 tablespoon rice flour
• ¼ teaspoon red chili powder
• ¼ teaspoon turmeric powder
• juice from half a lemon.
• ¼ teaspoon salt or to taste
• Oil for deep frying

For the bonda

• 2 Large potatoes
• 2 large onions chopped
• ½ teaspoon red chili powder
• ½ teaspoon coriander powder
• ½ teaspoon turmeric powder
• 1 teaspoon shredded ginger
• 1 teaspoon Salt or to taste

Tempering

• 2 teaspoon oil
• ½ teaspoon mustard seeds/kadugu
• ¼ teaspoon hing/asafoetida
• 2 sprigs curry leaves

Instructions

• Wash, peel and boil potatoes until soft. You can cook both on stove top or in the Microwave. I prefer the microwave. I usually cook them with water in the Microwave for 12 minutes. Drain and use them in recipes.
• Now mash them well using a potato masher. Heat a pan, with a teaspoon of oil, splutter mustard seeds, add curry leaves, chopped onion and ginger. Saute until onions turn translucent. Since i was making it for my kids, i avoided adding green chilies and coriander.
• Add this sautéed onions to the mashed potato, add turmeric, red chili powder, coriander powder and salt. Add lemon juice and mix well with you hands. Divide the potato mixture into balls.
• I divided into 18 ping-pong sized balls. Since i was making it for my kiddo's snack i wanted it to be in small size. You can even make it a bit more big, about a golf-ball size.

Let's us prepare the batter for the Bonda

• Take all the ingredients given under batter, add around ¾th cup of water and make a batter of flowing consistency, it should be like dosa batter. Not too thick nor too thin.
• Now heat a pan with oil for deep-frying. Dip each ball of potato into batter, shake a bit to remove the excess batter and slowly slide them into hot oil to fry.
• Fry them well until golden brown on all sides and drain on paper towel. Serve them hot with mint chutney or Coconut chutney and see them vanish.

Nutrition

Calories: 86kcal | Carbohydrates: 15g | Protein: 3g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Sodium: 254mg | Potassium: 270mg | Fiber: 2g | Sugar: 2g | Vitamin A: 55IU | Vitamin C: 15mg | Calcium: 17mg | Iron: 1mg

Disclaimer

I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.

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