Aloo Bonda Recipe

A common snack made with mashed potatoes, herbs, and spices is aloo bonda. The potatoes are mashed & combined with ginger, onions, green chilies, and other herbs and spices. Once formed into little balls, the mixture is deep-fried until it turns golden brown. Aloo Bonda is typically served with ketchup or chutney.

It is suitable for a teatime snack or as an appetizer. Two varieties are provided: the traditional deep-fried bondas & a low-fat potato bonda prepared in an appe pan or paniyaram. Using this simple recipe, we will learn how to prepare Aloo Bonda Recipe today.

Continue reading the Aloo Bonda Recipe to make delicious Aloo Bonda..

Aloo Bonda : A Crunchy Spicy Potato Snack

​The South Indian variant of the well-known Maharashtrian Batata Vada is this Aloo Bonda, if you are familiar with it. The potatoes are first cooked and then mashed to make Aloo Bonda. A mixture of sautéed onions, seasonings, herbs, and spices is added to the mashed potatoes.

After the Aloo Bonda Recipe ingredients are well combined, the spiced potato mixture is formed into medium-sized balls. These balls are dipped in a batter made with gram flour and deep-fried until they are perfectly brown.

We have added garlic & onions to the recipe. Simply omitting these two ingredients from the recipe will result in a version of Aloo Bonda that has neither garlic nor onion.

How to make Aloo Bonda or Potato Bada in Indian Style?

Ingredients for Aloo Bonda Recipe

Here are the Aloo Bonda Recipe ingredients to make the crunchy & delicious Aloo Bonda –

• Boiled and mashed potatoes – 2 cups
• Chopped onions – ½ cup
• Chopped coriander leaves – ¼ cup
• Cumin seeds – ½ tsp
• Mustard seeds – ½ tsp
• Red chili powder – ½ tsp
• Turmeric powder – ¼ tsp
• Garam masala – ¼ tsp
• Salt – as per taste

To make the Aloo Bonda, you must follow the Aloo Bonda Recipe given below –

• Boil or steam potatoes until they are just done; avoid overcooking them to the point of mush.
• In a heated pan, heat the oil. Add the urad dal, cumin seeds, and mustard seeds. Fry till a light golden color appears on the dal.
• Stir in grated ginger and a pinch of hing (asafoetida).
• Mix with salt and add chopped onions, curry leaves, and green chilies.
• Fry the onions until they are golden.
• Next, add the optional garam masala, turmeric, saunf (fennel) powder, and coriander powder.
• Add potatoes that have been boiled. They should be somewhat mashed but not mushy.
• If using, add coriander leaves & lemon juice. Stir thoroughly and taste for seasoning.
• Allow the mixture to cool. Next, separate it into around six to eight balls.

For the outer Aloo Bonda covering, prepare the batter:

• Put the rice flour, besan (chickpea flour), turmeric, salt, and chilli powder (for color) in a bowl.
• To create a thick, smooth batter, gradually add water while mixing. It shouldn’t be overly thin or watery.
• In a deep frying pan (kadai), heat the oil. To determine whether the oil is heated enough, drop a small quantity of batter into it; it should rise gradually and not sink or brown too quickly.
• Each potato ball should be dipped into the batter, thoroughly coated, excess wiped off, and then dropped into the heated oil.
• Depending on the pan size, fry in batches of three to four balls.
• After a minute or so, stir gently and keep frying until the bonda are golden.
• Drain the fried bondas on kitchen paper to get rid of extra oil.
• Accompany the warm or hot aloo bondas with masala chai or chutney.

Exper Tips To Make Aloo Bonda

You can add more green chilies or a small amount of red chili powder for more spiciness to make this Aloo Bonda recipe taste better. Simply substitute finely chopped ginger or ginger paste if you would rather not use any garlic or onions. This easy Aloo Bonda recipe is perfect for a tea time snack or a South Indian Aloo Bonda treat.

If the potato combination feels damp, cook it for a few more minutes. Otherwise, make sure it is dry. Taste and adjust the lemon juice and seasonings. For the batter to adequately coat the deep fried potato balls, it must be thick.

To facilitate cooking, you can also slightly flatten the balls before frying. Always fry the Aloo Bonda Indian snack in medium-hot oil; not too hot or too cool; to get perfectly crisp & evenly cooked street food Aloo Bonda. Serve these spicy Aloo Bonda with chutney for a delicious experience.

Conclusion

It’s easy to create this Aloo Bonda recipe without using any garlic or onions. Add ginger paste or ginger, diced fine. Do you want your Aloo Bonda snack to be spicier? Subsequently, incorporate additional green chilies into the potato combination.

You can also put some red chili powder into the potato mixture if you’d like. We hope this recipe is to your liking. To make this delicious Aloo Bonda Recipe, you must follow our blog and read all the steps carefully given above.

FAQs –

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