Aloo Bonda Recipe | Potato Bonda Recipe

Aloo bonda recipe / potato bonda recipe is perfect tea time snack, prepared from boiled potatoes, tempered with some spices and deep fried in besan flour batter. This bonda is a popular street food found everywhere from small tea stalls to big restaurants with slight variations according to the regions. It tastes so yummy when had with coconut chutney and piping hot chai.

Potato Bonda Recipe

Aloo Bonda Recipe | Potato Bonda Recipe

Priya Santhamohan

Recipe Cuisine: South Indian |  Recipe Category: Snacks Preparation + Cook Time: 45 minutes  |  Makes : 15

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Prep Time 10 mins

Cook Time 35 mins

Total Time 45 mins

Course Snack, Street Food

Cuisine South Indian

Servings 15 Bonda

Calories

Ingredients

  

1 Cup = 250 ML, 1 tsp = 5 ML

• 4 Potato / Aloo Medium sized
• 1 Onion
• 1 Green Chilli
• 1" Piece Ginger
• 1 tbsp Grated Carrot
• 1 tbsp Capsicum
• ¼ tsp Turmeric Powder
• 1 tsp Chilli Powder
• Salt As Required
• 2 to 3 tsp Lemon Juice
• Coriander Leaves For garnishing
• Oil For deep frying

To Temper

• 1 tsp Mustard Seeds
• ½ tsp Urad Dal
• ½ tsp Jeera optional
• Few Curry Leaves

For the Batter

• ½ Cup Besan Flour
• 2 tbsp Rice Flour
• 1 Pinch Turmeric Powder
• 1½ tsp Chilli Powder
• 2 Pinch Cooking Soda
• 2 Pinch Hing
• Salt As Required
• Water As Required

Instructions

 

• Chop onion, ginger, chilli, capsicum, grate carrot and keep by side. Pressure cook potatoes for 3 whistles and mash it slightly (don't make it to a paste). Heat oil in a pan and temper with all the ingredients listed in the table 'To temper'. Then add onion, chilli, ginger and saute till the onion turns transparent.
• Now add capsicum, carrot and saute a little, the veggies should retain it's crunchiness. Then add turmeric powder, chilli powder, salt and mix well.
• Add mashed potatoes and mix again. Squeeze lemon juice on top and garnish with coriander leaves.
• Allow the potato masala to cool a little, divide into portions, make medium sized balls and keep aside. Take a mixing bowl, add all the ingredients given in the table 'For the batter '. Mix everything well by adding water little by little without any lumps.
• Heat oil in a pan, take each  potato ball, dip it in the batter and coat it with the batter evenly on all sides. Check the oil temperature and drop the batter coated potato balls in the oil carefully. Fry till golden brown in medium flame on both sides. Drain it in kitchen towel.
• Enjoy this urulai kizhangu bonda with a hot cup of tea.

Notes

Tips for Potato Bonda Recipe

1. After pressure cooking, don't mash the potatoes to a paste, else it will not retain the shape.

2. Adjust chilli powder and green chilli as per your spice level to this potato bonda recipe.

3. Don't skip ginger as it helps for digestion, due to the gastric effects of potatoes.

4. Veggies choice in the masala/stuffing is purely optional. Carrot, green peas, capsicum etc. can be used, or you can make simply with potato alone.

5. Little mint leaves can also be added to get more flavour for this aloo bonda recipe.

6. The batter should not be too thick or too thin, just in the dosa batter consistency.

7. Once the batter is prepared don't give resting time, else it absorbs more oil.

8. 1 tsp of ghee can be added to the batter which lends an excellent aroma.

9. Rice flour in the batter mix, gives crispiness to bonda, so I recommend using it.

10. Fry the bonda's in medium flame only, so you get a golden brown colour.

11. Addition of lemon juice is optional only, but it gives a nice tangy taste.

Keyword Aloo Bonda Recipe, Potato Bonda Recipe, Urulaikilangu bonda

Aloo Bonda Recipe

Method for Aloo Bonda Recipe

1. Chop onion, ginger, chilli, capsicum, grate carrot and keep by side. Pressure cook potatoes for 3 whistles and mash it slightly (don’t make it to a paste). Heat oil in a pan and temper with all the ingredients listed in the table ‘To temper‘. Then add onion, chilli, ginger and saute till the onion turns transparent.

2. Now add capsicum, carrot and saute a little, the veggies should retain it’s crunchiness. Then add turmeric powder, chilli powder, salt and mix well.

3. Add mashed potatoes and mix again. Squeeze lemon juice on top and garnish with coriander leaves.

4. Allow the potato masala to cool a little, divide into portions, make medium-sized balls and keep aside. Take a mixing bowl, add all the ingredients given in the table ‘For the batter‘. Mix everything well by adding water little by little without any lumps.

5. Heat oil in a pan, take each potato ball, dip it in the batter and coat it with the batter evenly on all sides. Check the oil temperature and drop the batter coated potato balls in the oil carefully. Fry till golden brown in medium flame on both sides. Drain it in a kitchen towel.

Enjoy this urulai kizhangu bonda with a hot cup of tea.

Potato Bonda Recipe