Aloo Bonda | Potato Bonda | Potato & Gram flour Fritters

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.

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

Cook Time 15

Total Time 35

Servings 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