Aloo Bonda ( Potato Bonda recipe )

Aloo Bonda is a delicious Indian appetiser made with spicy potato mixture with chickpea flour batter. (Vegan) Perfect with a cup of Masala Chai! This multipurpose vada also goes inside your Mumbai Vada Pav too!

Having my upbringing in mumbai, one of my favourite food outside to grab is vada pav. Vada of vada pav is nothing but our Aloo Bonda (Most people in south fondly call). If you would love to make your own Pav click here .I have made them at home and they are not soo difficult as we think…
Its a lovely appetiser to be had on a rainy day. Enjoy it and let me know your view.

• 1/2 kg potatoes : Boiled and mashed with hand
• Green Chillies : 2-3 finely chopped
• Onion :1 nos finely chopped
• Ginger : 1 spoon
• Coriander leaves : 3-4 spoons
• Curry Leaves: 2 spoons
• Turmeric : 1/2 tsp
• Mustard Seeds :1/2 tsp
• Cumin Seeds :1/2 tsp
• Asafoetida:1/2 tsp
• Gram flour : 1 cup
• Chilli powder : 1 tsp
• Salt to taste

DIRECTIONS:

• Heat 2 tsp of oil in a frying pan /kadai and add musturd & cumin seeds. Once it splutters , add onions , green chillies,ginger , turmeric powder & salt to taste. Fry it for 1 min and now add the mashed potatoes ,corainder leaves & curry leaves. Mix them well. Take it off the stove and keep it aside.
• In a bowl , bring together gram flour , turmeric powder ,asafoetida, chilli powder & salt .Add water slowly to the mixture and create a batter which neither too thick nor thin.
• Make small bowls of the potato mixture.
• Heat oil in a kadai for frying. Now dip each small bowl in the gramflour batter and deep fry them until they turn golden brown.
• Serve them with green chutney or ketchup.

Aloo Bonda Recipe 

Aloo Bonda - Potato Bonda

5 from 5 votes

Print Pin Rate

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Servings: 4

Calories: 292kcal

Author: Sandhya Hariharan

Aloo Bonda is a popular Indian snack made with chickpea batter and spicy potato mixture.

Ingredients

• 500 g potatoes Boiled and mashed
• 2-3 Green Chillies finely chopped
• 1 medium Onion finely chopped
• 1 tsp Ginger
• 3-4 Tsp Coriander leaves
• 10-15 Curry Leaves
• 1/2 Tsp GroundTurmeric
• 1/2 Tsp Mustard Seeds
• 1/2 Tsp Cumin Seeds
• 1/2 Tsp Asafoetida
• 1 Cup Chickpea Flour or Gram flour
• 1 Tsp Chilli powder
• Salt to taste

Instructions

• Heat 2 tsp of oil in a frying pan /kadai and add mustard & cumin seeds.
• Once it splutters , add onions , green chillies, ginger , turmeric powder & salt to taste. Saute for 1 min.
• Add mashed potatoes ,coriander leaves & curry leaves. Mix them well. Take it off the heat and set it aside.
• In a mixing bowl , bring together gram flour , turmeric powder ,asafoetida, chilli powder & salt .Slowly, add water to the mixture and create a batter which neither too thick nor thin.
• Make small bowls of the potato mixture.
• Heat oil in a kadai for frying. Now dip each small bowl in the chickpea batter and deep fry them until they turn golden brown.
• Serve them with green chutney or ketchup.

Nutrition

Calories: 292kcal | Carbohydrates: 54.3g | Protein: 12.4g | Fat: 3.6g | Saturated Fat: 0.4g | Sodium: 68mg | Potassium: 1015mg | Fiber: 12.9g | Sugar: 8.2g | Calcium: 76mg | Iron: 4mg

Course: Appetizer, Side Dish

Cuisine: Indian

Keyword: Bombay Aloo, Bombay Potatoes, Vegan Potato, bonda, potato

Tried this recipe?Mention @Sandhyaskitchen and Hashtag #sandhyaskitchen!