Aloo Bonda

Aloo Bonda is a favourite street food all over India. It is also known as Aloo chop and Batata Vada. They are soft from inside and have a crisp outer covering. Best eaten hot during breakfast or with tea in the evening. You can eat them with green chutney or ketchup. Vada Pav and  Ghugni Bonda Chaat are other snacks made using Aloo bonda.

Potato bonda/urulaikizhangu bonda also known as batata vada is a deep fried delicious snack prepared with potatoes and gramflour batter. It can be had as an appetizer or as a tea time snack. Potatoes mashed with salt, ginger, garlic, chillies, coriander leaves, spices and coated with gramflour batter and then deep fried. Served with a tangy green chutney and imli chutney (tamarind chutney).

You can also view our recipe of Ghugni Matar to make Ghugni Bonda Chaat.

Yields: 8 to 10
Prep time: 15 minutes
Total time: 30 minutes

Ingredients for Aloo Bonda

300 grams of boiled potato
2 green chillies chopped
2” piece of ginger chopped
6 cloves garlic
2 teaspoon coriander chopped
2 teaspoon oil
1/2 teaspoon mustard seeds
1 bay leaf
A pinch of turmeric
Salt

For the batter
3/4 cup besan (gram flour)
1/4 cup rice flour
1/2 teaspoon salt
1/4 teaspoon ajwain (carom)
A pinch of soda bicarb
Oil for deep frying

Green chutney to serve
Imli chutney (tamarind)

Directions for Batata Vada 

• Mash the potatoes and keep aside.
• Pound the green chillies,  ginger and garlic to a coarse paste.
• Heat oil in a pan, add mustard seeds and let them crackle, add the chilli paste mixture, bay leaves and stir for 20 seconds.
• Now add the potatoes, turmeric and stir for a couple of minutes.
• Add salt and coriander, mix well. Switch off the heat.
• Cool and divide into 8 to 10 parts and make balls.
• In a bowl, combine the entire coating batter ingredients and make a coating batter with 3/4 cup of water. Beat well for 2 to 3 minutes. Adjust the thickness as the batter should not be too thick or too thin. When you dip the potato balls it should coat well.
• Heat the oil on medium heat for frying.
• Dip the balls in the batter and deep fry till golden brown.

Serve with Green chutney and Imli chutney.

Note: You can flatten the balls to make patties before dipping in the batter.