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
Preparation + Cook Time: 45 minutes | Makes : 15
- Potato / Aloo – 4 (Medium sized)
- Onion – 1
- Green Chilli – 1
- Ginger – 1 Inch Piece
- Grated Carrot – 1 tblsp
- Capsicum – 1 tblsp
- Turmeric Powder – 1/4 tsp
- Chilli Powder – 1 tsp
- Salt – As Required
- Lemon Juice – 2 to 3 tsp
- Coriander Leaves – For garnishing
- Oil – For deep frying
- Mustard Seeds – 1 tsp
- Urad Dal – 1/2 tsp
- Jeera – 1/2 tsp (optional)
- Curry Leaves – Few
- Besan Flour – 1/2 cup
- Rice Flour – 2 tblsp
- Turmeric Powder – 1 pinch
- Chilli Powder – 1 1/2 tsp
- Cooking Soda – 2 pinch
- Hing – 2 pinch
- Salt, Water – As Required
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 kitchen towel.
Enjoy this urulai kizhangu bonda with a hot cup of tea.
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 gives 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 nice tangy taste.
Aloo Bonda Recipe
