Potato bonda recipe 2 ways both deep-fried and non-deep-fried method with step by step photos: Aloo bonda or potato bonda is a South Indian street food delight. A popular tea time snack or monsoon snack, wherein spiced mashed potatoes coated in a thick chickpea flour batter and deep-fried until golden and crisp.
The recipe of potato bonda/aloo bonda is the same as Batata vada (Maharashtra) or Alu chop/Aloo chop (Odisha, Bengal, Bihar, and Jharkhand) with a slight difference in spices. Bonda means Vada (Hindi) or fritter (English) and aloo is potato.
Whatever you call them, these are extremely delicious. In fact, this snack is one of the hottest selling items in street-side stalls, hotels, and even college canteens in India.
A perfect on-the-go snack that can be easily made at the comfort of home with fresh, readily available ingredients. It takes just minutes to make if boiled or mashed potatoes are ready beforehand.
In this post, I have shared two methods of making aloo bonda. One is the street style aloo bonda and another is the lighter version appe pan aloo bonda. Hence try and enjoy whichever suits you.
Few more tasty snacks, you may like
Serving Suggestions
- Serve these with some deep-fried green chilies, green chutney, and sweet tamarind chutney and enjoy with chai or filter coffee.
- Also these pair well with tomato ketchup and green chili sauce.
- You can even stuff inside pav bread as well.
Preparations with Step by Step
Preparing the Stuffing
- Heat oil in a pan. Once the oil turns hot, add mustard seeds, chopped green chilies, and asafoetida/hing.
- Allow the mustard seeds to splutter. Now add chopped onion, grated ginger, and curry leaves. Saute for 1-2 minutes until the onions turn slightly soft.
- Add turmeric, red chili powder, and garam masala powder. Saute slightly.
- Now add mashed potato and salt. Saute well until everything is combined.
- Further, add amchur powder and chopped coriander. Saute to mix well.
- Turn off the flame and transfer the mixture to a bowl and allow to cool down completely.
- Once done, divide the mixture, make equal medium-sized balls, and set aside.
Preparing Besan Batter
- Take besan/gram flour in a bowl and add salt, turmeric, and ajwain. Mix well.
- Add water little by little at a time and whisk to make a thick, smooth lump-free batter. The batter should be a thick, and smooth consistency.
- Further, add baking soda and a tsp of cooking oil. Mix well forming a smooth batter.
Frying the Aloo Bonda
- Heat sufficient oil in a Kadai. Once the oil turns hot, reduce the flame to medium.
- Take an aloo mixture ball and dip in besan batter coating uniformly.
- Carefully drop the batter coated ball into the hot oil. You can drop 1-2 more if like. Stir occasionally, until golden and crisp.
- Drain off the bondas over the absorbent paper to get rid of excess oil.
- Potato bondas are ready to serve. Serve hot with green chutney, tamarind chutney or ketchup.
Making Non Deep Fried Aloo Bonda
- Heat an appam / paniyaram pan. Add ½ tsp of oil in each cavity.
- Dip aloo balls in batter, coat uniformly, and place in the cavities.
- Pan-fry over medium flame until browned and crisp. Turn sides in between and if required add a few drops of oil.
- Once done, serve hot with your choice of chutney.
- Use a pan or skillet, if appe pan is not available with you.
- Even these can be air fried or baked.
If you try this recipe, please leave a feedback and rating. You can also tag me @spoonofflavor on Instagram.
Potato Bonda Recipe (2 Ways) | Aloo Bonda
South Indian aloo bonda recipe, wherein spiced mashed potatoes coated in a thick chickpea flour batter and deep-fried until golden.
Servings4 people
INGREDIENTS ( 1 CUP = 250 ML )
For Potato Filling
- 3 medium-sized potato boiled, peeled, & mashed
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 pinch asafoetida/hing
- 1-2 green chili, finely chopped
- 1 medium onion, finely chopped
- 1 sprig of curry leaves
- 1/3 tsp turmeric powder
- 1/3 tsp red chili powder
- 1/3 tsp garam masala powder
- salt as required
- 1/2 tsp amchur/dry mango powder
- 2 tbsp fresh cilantro/coriander leaves, finely chopped
For Besan Batter
- 1 cup chickpea flour/gram flour/besan
- 1/4 tsp turmeric powder
- 1/4 tsp carom seeds/ajwain
- salt as required
- water
- 1/4 tsp baking soda
Others
- oil for frying
INSTRUCTIONS
Preparing the Stuffing
- Heat oil in a pan. Once the oil turns hot, add mustard seeds, chopped green chilies, and asafoetida/hing.
- Allow the mustard seeds splutter. Now add chopped onion, grated ginger, and curry leaves. Saute for 1-2 minutes until the onions turn slightly soft.
- Add turmeric, red chili powder, and garam masala powder. Saute slightly.
- Now add mashed potato and salt. Saute well until everything is combined.
- Further, add amchur powder and chopped coriander. Saute to mix well.
- Turn off the flame and transfer the mixture to a bowl and allow to cool down completely.
- Once done, divide the mixture, make equal medium-sized balls, and set aside.
Preparing Besan Batter
- Take besan/gram flour in a bowl and add salt, turmeric, and ajwain. Mix well.
- Add water little by little at a time and whisk to make a thick, smooth lump-free batter. The batter should be a thick, and smooth consistency.
- Further, add baking soda and a tsp of cooking oil. Mix well forming a smooth batter.
Frying the Aloo Bonda
- Heat sufficient oil in a Kadai. Once the oil turns hot, reduce the flame to medium.
- Take an aloo mixture ball and dip in besan batter coating uniformly.
- Carefully drop the batter coated ball into the hot oil. You can drop 1-2 more if like. Stir occasionally, until golden and crisp.
- Drain off the bondas over the absorbent paper to get rid of excess oil.
- Potato bondas are ready to serve. Serve hot with green chutney, tamarind chutney or ketchup.
Making Non-Deep Fried Aloo Bonda
- Heat an appam / paniyaram pan. Add ½ tsp of oil in each cavity.
- Dip aloo balls in batter, coat uniformly, and place in the cavities.
- Pan fry over medium flame until browned and crisp. Turn sides in between and if required add a few drops of oil.
- Once done, serve hot with your choice of chutney.
Notes
- The consistency of the batter should be thick and smooth.
- Amchur powder/dry mango powder can be replaced with freshly squeezed lime juice.
- Carom seeds/ajwain and asafoetida/hing add flavor and help to boost digestion. However, these two can be skipped, if not available.
- Use a pan or skillet, if appe pan is not available with you. Even these can be air fried or baked.
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