Aloo Bonda  is an all time favourite snack. Potato stuffed wadas are deep fried as a dumpling in chickpea batter. It makes a good snack to serve with tea.

It makes an excellent accompaniment for lunch or dinner or a good snack over a cup of coffee. 

Aloo Bonda is a popular snack from Inndian cuisine. Every region has its own version of it. In South India, it is usually served as a snack. But, the usage is not limited. It is often served with breakfast menu  or as an accompaniment with lunch during functions and ceremonies.  As an evening snack, it tastes good with a cup of masala chai.

The making of Aloo Bonda is in four stages: 1) Boiling of potatoes 2) Preparing the stuffing 3) Making of batter 4) Deep frying

Boiling of potatoes : The potatoes should be properly boiled and cooled before using. You can either boil them in the pressure cooker or directly in a pan.

Preparing the stuffing: Here I have used onion, adding of onion is optional. You may avoid using it if you are preparing it on festive days. Garlic may be used while grinding, it is totally upto you. I have not used it.

Making the batter: The gram flour should be of a good quality. While mixing the batter, add water in small quantities. The batter should be neither too thick or thin. The batter should cover the potato balls well.

Deep frying: Put a few balls dipped in the batter at a time. Fry them on moderate flame, toss them in between. Once, they are golden in colour, remove them on a plate with tissue paper.

aloo bonda

Aloo Bonda Recipe / Potato bonda/ Batata Wada

Ingredients for the stuffing :

• boiled potatoes 4
• green chillies 5
• onion finely cut 1
• ginger 1/2 inch
• finely cut coriander
• salt
• oil
• seasoning

Mint leaves may be added,but some do not like the taste of it.

Ingredients for the batter:

• gram flour 1 bowl
• rice flour 2 tsp
• salt
• chilli powder
• cumin 1/4 tsp

Method:

1. Mix the ingredients of the batter into a semi thick consistency. 
2. Mash the potatoes in a bowl. Grind the coriander, chilli and ginger to a paste and keep aside.
3. Take oil in a kadai, make the seasoning and saute the onions, then add the paste and salt. Mix the mashed potatoes to it and keep aside. Let it cool. 
4. Take oil in a kadai. Make small balls of the stuffing . Take a ball, dip into the batter and put it into the oil. Repeat for four to five balls. Deep fry till golden brown in colour.
5. Drain on a kitchen paper and serve it with tomato ketchup or green chutney.

Evergreendishesdev

Aloo Bonda / Potato Bonda

5 from 3 votes

Aloo Bonda is a popular snack from Indian cuisine. It is ideal to serve as a snack or accompaniment with any meal.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Cooling time 10 minutes mins

Total Time 50 minutes mins

Course: accompaniment, Snack

Cuisine: Indian

Ingredients Equipment Method Notes

Ingredients

  

Ingredients for the stuffing :

• 4 boiled potatoes
• 5 green chillies
• 1 onion finely cut
• 1/2 inch ginger
• finely cut coriander
• salt
• oil
• seasoning
• Mint leaves may be added but some do not like the taste of it.

Ingredients for the batter:

• 1 bowl gram flour
• 2 teaspoon rice flour
• salt
• chilli powder
• 1/4 teaspoon cumin

Equipment

• 1 wide bowl
• 1 frying pan
• 1 slotted ladle
• 1 big plate
• 1 small plate

Method

 

1. Mix the ingredients of the batter into a semi thick consistency.
2. Mash the potatoes in a bowl. Grind the coriander, chilli and ginger to a paste and keep aside.
3. Take oil in a kadai, make the seasoning and saute the onions, then add the paste and salt. Mix the mashed potatoes to it and keep aside. Let it cool.
4. Take oil in a kadai. Make small balls of the stuffing . Take a ball, dip into the batter and put it into the oil. Repeat for four to five balls. Deep fry till golden brown in colour.
5. Drain on a kitchen paper and serve it with tomato ketchup or green chutney.

Notes

Ensure the filling is cooled before frying.
Garlic may be added while grinding.
You may avoid onion if you wish.
The consistency of the batter matters most. It should neither be too thin or thick.
Ajwain can be added to the batter instead of cumin.

About the event:

This is one of the first few posts which I wrote when I started in 2014. Now, I have changed the pictures and put more text  in it. Sending this to Foodies Redoing Old Posts _69. I am joining after a break for sometime.

If you ever make this recipe,  do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. I will be glad to see your creation and share it further.   

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aloo bonda