Aloo Bonda
(Fried potato balls dipped in Besan Batter)
Aloo Bonda is a tasty irresistible snack most popular in Mumbai and other parts of Maharashtra and western India. It is one of the popular chat served in parties. In south India, this snack is called aloo bonda and in Mumbai it is known as batatta vada.
Aloo Bonda are made of potatoes, dipped in spicy gram flour batter then deep fried. Aloo Bonda is crispy on outside and soft inside. It is very easy to make them, if you have boiled potatoes ready, you can make them in no time. You can serve aloo bonda with coconut chutney, coriander chutney, tamarind chutney or ketchup. You can also put aloo bonda in between a bun or a pav and it becomes a tasty vada pav. Lot of variation could be made to the potato filling.
Aloo Bonda are made of potatoes, dipped in spicy gram flour batter then deep fried. Aloo Bonda is crispy on outside and soft inside. It is very easy to make them, if you have boiled potatoes ready, you can make them in no time. You can serve aloo bonda with coconut chutney, coriander chutney, tamarind chutney or ketchup. You can also put aloo bonda in between a bun or a pav and it becomes a tasty vada pav. Lot of variation could be made to the potato filling.
Ingredients:
4 Medium size boiled potatoes
1 Small size onion –fine chopped
1 Green chili–fine chopped
2 Tablespoons coriander leaves- fine chopped
1 Tablespoon fresh grated or fine chopped ginger
2 Teaspoons lemon juice
½ Teaspoon red chili powder
1 Pinch of asafetida (Hing) or to your taste (optional)
½ Cup broken cashews- fried (optional) or Peanuts
1 Teaspoon salt or to your taste
Also needed:
2 Cups of besan (gram flour)
1 Pinch of asafetida (Hing)
1 Teaspoon of salt or to your taste
1 Teaspoon red chili powder
1½ Cups of water or as needed to make the paste
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4 Medium size boiled potatoes
1 Small size onion –fine chopped
1 Green chili–fine chopped
2 Tablespoons coriander leaves- fine chopped
1 Tablespoon fresh grated or fine chopped ginger
2 Teaspoons lemon juice
½ Teaspoon red chili powder
1 Pinch of asafetida (Hing) or to your taste (optional)
½ Cup broken cashews- fried (optional) or Peanuts
1 Teaspoon salt or to your taste
Also needed:
2 Cups of besan (gram flour)
1 Pinch of asafetida (Hing)
1 Teaspoon of salt or to your taste
1 Teaspoon red chili powder
1½ Cups of water or as needed to make the paste
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Potatoes
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Besan (Gram flour)
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Onions- chopped
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Grated ginger
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Green chilies
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Coriander leaves
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Lemon Juice
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Raw broken cashews
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Asafetida (Hing)
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Red chili powder
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Salt
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Directions for potato filling:
1. Add potato in a pressure cooker or a in a pot, add water. Place the lid on
pressure cooker and close the cooker. let the potatoes boil.
1. Add potato in a pressure cooker or a in a pot, add water. Place the lid on
pressure cooker and close the cooker. let the potatoes boil.
dd potatoes & water in a pressure cooker
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Close the lid of Pressure cooker
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2. Once the pressure of Pressure cooker goes down open the cooker and check
boiled potatoes by inserting a knife or fork in the center, it should go in easily
all the way to the center without any efforts, it means the Potatoes are done.
3. In a strainer pour the water out and let the potatoes cool down.
boiled potatoes by inserting a knife or fork in the center, it should go in easily
all the way to the center without any efforts, it means the Potatoes are done.
3. In a strainer pour the water out and let the potatoes cool down.
Open the cooker & check potatoes
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Pour the water out & let the Potatoes cool down
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4. Once potatoes cool down peel the skin out.
5. With a potato shredder shred boiled potato. You could also mash the potatoes
with a fork or potato masher, but by shredding potatoes come out smooth
without any small pieces.
5. With a potato shredder shred boiled potato. You could also mash the potatoes
with a fork or potato masher, but by shredding potatoes come out smooth
without any small pieces.
Peel the Potatoes
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Shred potatoes
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6. Heat I tablespoon of oil in a frying pan on medium heat, add cashews and fry
them until they are golden brown. Keep them aside.
them until they are golden brown. Keep them aside.
Heat oil in a pan
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Add Cashews and sautee
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Cashews are fried
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Fried cashews
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7. In the mash potatoes add chopped onions, green chilies, red chili powder, pinch
of asafetida, ginger, salt, fried cashews, lemon juice and chopped coriander
leaves and mix everything together.
of asafetida, ginger, salt, fried cashews, lemon juice and chopped coriander
leaves and mix everything together.
Add all the ingredients in potatoes
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Add Lemon juice & Salt
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Mix all the ingredients with potatoes
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Aloo Bonda dough
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8. Now wash and dry your hands and rub them with little oil.
9. Take some potato mixture in your hand.
10. Roll the potato mixture and roll like a ball.
9. Take some potato mixture in your hand.
10. Roll the potato mixture and roll like a ball.
Grease your hand
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Take some potato mix
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Roll the potatoes into a ball shape
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Aloo Bonda’s
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Direction for frying the Bondas:
1. In a bowl add Besan flour, salt, 1 pinch of asafetida and 1 teaspoon red Chili powder and mix.
1. In a bowl add Besan flour, salt, 1 pinch of asafetida and 1 teaspoon red Chili powder and mix.
In a bowl add Besan (Gram flour)
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Add red chili powder, asafetida & salt
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2. Add little water at a time in the besan and with a spoon or a whisk mix the
Besan for a minute or until it become a smooth paste. Batter should be thick
and of dropping consistency. If batter is runny then you may have to add more
flour.
Besan for a minute or until it become a smooth paste. Batter should be thick
and of dropping consistency. If batter is runny then you may have to add more
flour.
Add water in the Besan (Gram flour)
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Mix water with Besan well
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Besan paste
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Consistency of Besan paste
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3. While making the balls, heat 3 cups of oil in frying pan or a kadhi, for first
4 to 5 minutes keep the heat to high so that oil heats up quickly, in 7 to 8
minutes oil will heat up then turn the heat down to medium.
4. To test the oil to see if it is ready, drop a little batter in hot oil. First, the batter
sizzle then raise slowly to the surface and sizzles, the temperature is correct,
if it gets brown quickly it means it is too hot, if it is sink to bottom and do not
simmer it means it is not hot enough, and the Bonda’s will absorb too much oil
and remain greasy, adjust the heat accordingly.
4 to 5 minutes keep the heat to high so that oil heats up quickly, in 7 to 8
minutes oil will heat up then turn the heat down to medium.
4. To test the oil to see if it is ready, drop a little batter in hot oil. First, the batter
sizzle then raise slowly to the surface and sizzles, the temperature is correct,
if it gets brown quickly it means it is too hot, if it is sink to bottom and do not
simmer it means it is not hot enough, and the Bonda’s will absorb too much oil
and remain greasy, adjust the heat accordingly.
Heat oil in a pan
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Drop little batter in oil
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5. Now take few potato balls and dip in the Besan paste.
Drop potato balls in Besan paste
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Coat potato balls with paste
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6. Now hold the ball containing the batter near the oil and take a potato ball either
with a spoon or by hand make sure it is well coated with batter and glide it in
the bowl corner to prevent dripping and then slide it gently into the hot oil.
with a spoon or by hand make sure it is well coated with batter and glide it in
the bowl corner to prevent dripping and then slide it gently into the hot oil.
With a spoon take a Potato ball
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Drop few potato balls in hot oil
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7. Do not disturb the Bonda’s for the first few seconds. Keep the heat toward high
side, because if the heat is low then Bonda’s will observe lot of oil or they
might split. If oil is too hot then the outer batter would brown fast and the inner
coating will remain uncooked.
8. With the spatula flicker some oil over the balls and after 1-minute turn them
around to other side and fry. Keep turning the balls around for 4 to 5 minutes
or until they become golden brown.
side, because if the heat is low then Bonda’s will observe lot of oil or they
might split. If oil is too hot then the outer batter would brown fast and the inner
coating will remain uncooked.
8. With the spatula flicker some oil over the balls and after 1-minute turn them
around to other side and fry. Keep turning the balls around for 4 to 5 minutes
or until they become golden brown.
Let the Bonda’s fry
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Keep Bonda’s turning around
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9. Once Bonda’s become golden brown with the spatula take them out from the
oil and place them in a plate over the paper towel so that excess oil is
absorbed.
oil and place them in a plate over the paper towel so that excess oil is
absorbed.
Aloo bonda become golden brown
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Take the Bonda’s out of the hot oil
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Place the fried Bonda’s over paper towel
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Aloo Bonda
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10. Once you take all the Bonda’s out of the oil, turn the heat down to low,
because oil is hot and if you drop other batch of Bonda’s in the oil they will
fried quickly from outside.
11. Drop another batch of Bonda’s in the oil and then raise the heat up to medium
high. Repeat the process until all the Bonda’s are made.
12. Serve aloo bonda hot with coriander chutney or Imly chutney (Tamarind chutney) or ketchup.
because oil is hot and if you drop other batch of Bonda’s in the oil they will
fried quickly from outside.
11. Drop another batch of Bonda’s in the oil and then raise the heat up to medium
high. Repeat the process until all the Bonda’s are made.
12. Serve aloo bonda hot with coriander chutney or Imly chutney (Tamarind chutney) or ketchup.
Tips:
1. Batter for bonda should be little thick to coat the potato balls.
2. Potato balls should be coated well with the besan batter before adding in the hot
oil. If the balls are not coated well or if the batter is not thick potato will come
out in the oil while frying.
1. Batter for bonda should be little thick to coat the potato balls.
2. Potato balls should be coated well with the besan batter before adding in the hot
oil. If the balls are not coated well or if the batter is not thick potato will come
out in the oil while frying.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Thank you
Geeta Seth
Other recipes:
Bread potato rolls Paneer pakora (Fritters)
Pakoras with spinach and onions (Fritters) Gol gappas (pani poori)
Aloo tikki (Potato patties) Potato cutlets
Aloo pakoras (Potato fritters) Sabudana aloo vada (Tapioca & potato cutlet)
Bread potato rolls Paneer pakora (Fritters)
Pakoras with spinach and onions (Fritters) Gol gappas (pani poori)
Aloo tikki (Potato patties) Potato cutlets
Aloo pakoras (Potato fritters) Sabudana aloo vada (Tapioca & potato cutlet)
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