Aloo Bonda Recipe (Deep Fried Snack With Potato Filling)
It is a classic non onion no garlic deep fried snack made by frying small balls of a spicy potato mixture.
Aloo Bonda is a classic deep fried snack made by batter frying small balls of a spicy potato mixture. This no garlic, no onion version is simple and makes for an appetising tea time snack.
Serve Aloo Bonda with Dhaniya Pudina Chutney, Date Tamarind Chutney or any other chutney of your choice.
If you like this recipe, you can also try other Pakora recipes such as
10 M
45 M
55 M
6-8 Servings
Ingredients
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For the potato filling
- 5 Potatoes (Aloo) , boiled, peeled and mashed
- 2 teaspoon Mustard seeds
- 1/2 teaspoon Cumin seeds (Jeera)
- 10 Curry leaves , chopped
- 1/2 teaspoon Turmeric powder (Haldi)
- 3 Green Chillies , finely chopped
- 1 tablespoon Cooking oil
- 1 teaspoon Ginger , grated
- 1/2 teaspoon Asafoetida (hing)
- 2 to 3 tablespoon Coriander (Dhania) Leaves , chopped
- 1 teaspoon Lemon juice For the batter
- 1 cup Gram flour (besan)
- 2 tablespoons Rice flour
- 1 teaspoon Ajwain (Carom seeds)
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Red chilli powder
- 1 tablespoon Cooking oil , hot
- 1/4 teaspoon Asafoetida (hing)
- Salt , to taste
- Water , as required
- Cooking oil , for deep frying
How to make Aloo Bonda Recipe (Deep Fried Snack With Potato Filling)
To begin making the Aloo Bonda recipe, firstly we will make the potato filling.
Heat 1 tablespoon oil in a heavy bottomed pan. Add the mustard seeds and once they splutter add the cumin seeds.
Add the green chillies, ginger, hing, curry leaves, turmeric powder and sauté for a few seconds.
Add the potato mash, salt and mix. Take it off the heat. Add the lime juice and coriander leaves and mix. Keep aside to cool.
Heat a deep fry pan for deep frying the bondas.
In a mixing bowl add the ingredients under ‘for the batter’ except water.
Gradually, add water and make a thick batter. Make small balls out of the potato mixture.
Dip each ball in the batter and deep fry on low to medium heat till golden brown.
Take out with a slotted spoon and keep on absorbent paper. Serve Aloo Bonda with Dhaniya Pudina Chutney, Date Tamarind Chutney or any other chutney of your choice.
Madhuli Ajay
Giving up a lucrative career tinkering with Analytical equipments, Madhuli Ajay chose to tinker in her Food lab- developing new recipes & satisfying her culinary travel cravings. She has been sharing heirloom recipes on her blog 'My Foodcourt' for the past 9 yrs. Madhuli bakes to feed her soul. Testing recipes & photographing food for a cookbook, has fuelled her food photography passion. Based in the gorgeous 'Wine Capital' of India Nashik, Madhuli also loves spending time in her little kitchen garden.
