Aloo Bonda / Potato Bonda | How to make Aloo Bonda / Potato Bonda

By Hema Shakthi  |  20th Jun 2016  |  
5.0 from 1 review Rate It!
  • Aloo Bonda / Potato Bonda, How to make Aloo Bonda / Potato Bonda
Aloo Bonda / Potato Bondaby Hema Shakthi
  • Prep Time

    30

    mins
  • Cook Time

    25

    mins
  • Serves

    4

    People

42

1





About Aloo Bonda / Potato Bonda

The best evening snack.

Aloo Bonda / Potato Bonda, a deliciously finger licking recipe to treat your family and friends. This recipe of Aloo Bonda / Potato Bonda by Hema Shakthi will definitely help you in its preparation. The Aloo Bonda / Potato Bonda can be prepared within 30 minutes. The time taken for cooking Aloo Bonda / Potato Bonda is 25 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Aloo Bonda / Potato Bonda step by step. The detailed explanation makes Aloo Bonda / Potato Bonda so simple and easy that even beginners can try it out. The recipe for Aloo Bonda / Potato Bonda can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Aloo Bonda / Potato Bonda from BetterButter.

Aloo Bonda / Potato Bonda

Ingredients to make Aloo Bonda / Potato Bonda

  • For the Aloo stuffing:
  • Potatoes - 8 to 10 (medium sized)
  • Big Onion - 1
  • Green chillies - 4
  • Ginger 1 inch piece
  • Oil - 1 tbsp.
  • Mustard seeds - 2 tsps.
  • Turmeric powder - ½ tsp.
  • Asafoetida powder - ½ tsp.
  • Coriander leaves - a handful
  • Salt - as needed
  • For the batter:
  • Gram flour / Kadalai Mavu - 1 cup
  • Rice flour / Arisi Mavu - ¾ cup
  • Turmeric Powder - a pinch
  • Red chilli powder - 1 tsp.
  • Salt - as needed
  • Baking soda - ½ tsp. (optional)
  • Water - for making thickbatter
  • For deep frying:
  • Oil - for deep frying the bondas

How to make Aloo Bonda / Potato Bonda

  1. For Preparation of the filling:
  2. Pressure cook the potatoes and cool them for some time in cold water.
  3. Now, peel off the skin and mash well and keep aside.
  4. Cut the onions and green chillies very finely.
  5. Peel off the skin from the ginger and grate the ginger.
  6. Heat oil in a kadai and add the mustard seeds.
  7. When it splutters, add the green, chillies, chopped ginger and onion. Saut until the onions are soft and changes its colour.
  8. Now, add the turmeric powder, asafoetida powder, salt, chopped coriander leaves and mashed potaotes and mix well in low heat. No need to add water.
  9. Keep mixing until everything mixes well.
  10. Remove from the stove and change it to another container allow it to cool.
  11. When it is warm, make small balls and arrange in a plate and keep aside.
  12. The filling is ready to be dipped in batter and deep fried.
  13. For Preparation of the batter:
  14. Take a mixing bowl and mix in the gram flour, rice flour, salt, turmeric powder and red chilli powder and soda if you are adding soda. Idid not add baking soda.
  15. Mix it well and then add water little by little while stirring continuously. Make sure the batter is thick and there are no lumps. The batter should be thicker than the bajji batter.
  16. The batter is ready to be used as a dipping to make bondas.
  17. For Deep frying the bondas:
  18. Heat oil in a pan. To test whether the oil is hot enough, drop a small portion of the prepared batter. The fried batter should come to the surface immediately.
  19. Now, hold the bowl containing the batter near the oil and take a prepared potato ball and dip it in the batter and glide it in the bowl corner to prevent dripping and then slide it gently into the hot oil.
  20. You can fry 5 to 6 bondas in each batch depending of the size of the pan.
  21. The oil should be kept in medium heat. When one side is cooked, toss to the other side very carefully. Otherwise the oil will splutter on your hands.
  22. When the bondas turn a little darker than golden brown, take the bondas out carefully and place them in colander.
  23. Serve the hot bondas with coconut chutney or tomato chutney whichever you like.
  24. The fillings will be very hot. So be careful when serving for the children.

Reviews for Aloo Bonda / Potato Bonda (1)

Bablu Raj7 months ago

Super:blush::blush::blush::cookie:
Reply