Aloo Bonda | How to make Aloo Bonda

By Antara Navin  |  29th Jun 2016  |  
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  • Aloo Bonda, How to make Aloo Bonda
Aloo Bondaby Antara Navin
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About Aloo Bonda Recipe

Aloo Bonda is a popular Maharashtrian snack and street food. Aloo bonda is prepared from mashed potatoes and coated with a batter of chickpeas flour . It is then deep fried in oil and served hot with green chutney or red sauce.

Aloo Bonda

Ingredients to make Aloo Bonda

  • 2 large potatoes boiled, peeled and mashed
  • 2 tsp oil + oil to deep fry
  • Dash of hing or asaefoetida
  • 1/2 tsp mustard seeds
  • 1/2 tsp split skinless black gram lentil (dhuli urad dal)
  • 1 tsp ginger finely chopped or grated
  • 1 small onion finely chopped
  • 2 green cillies finely chopped
  • 2 tsp coriander seeds
  • 2 tsp fennel seeds
  • 2 tsp cumin seeds
  • 1/2 tsp red chilly powder( adjust as per taste)
  • 1 tsp dry mango powder(amchur powder)
  • salt as per taste
  • 1/4 tsp turmeric powder + 1/4 tsp for the chickpea flour batter
  • 1 tablespoon chopped coriander leaves
  • 1 cup chickpea flour
  • water required to make batter

How to make Aloo Bonda

  1. Heat 2 teaspoon of oil in a pan. When the oil starts to simmer, add mustard seeds and asafoetida. When the mustard seeds stop to crackle, add urad dal, onion, ginger and green chillies. Saute till the onion turn light brown,soft and translucent.
  2. Dry roast the coriander seeds, fennel seeds and cumin seeds for 2-3 minutes on low flame. Roughly grind it in mortar and pestle by hand or coarsely grind it in a mixer.
  3. Combine the mashed potatoes, turmeric, red chilly powder, amchur powder, roasted coriander- fennel-cumin powder , salt , coriander leaves and fried onion mixture in a medium size bowl.Take care that there are no lumps of potatoes. Mix well.
  4. Divide the potaoes mixture into equal portions and roll it into balls. Prepare the batter by mixing chickpea flour, salt ,pinch of turmeric and sufficient water to make a thick and smooth batter.
  5. Heat sufficient oil in a deep, heavy bottomed pan. The temperature of the oil should be such that when a drop of batter dropped in the oil rises up at once. Dip the potato balls in the chickpea flour batter and deep fry in the pan till it turns crispy and golden brown. Take it out and drain out the excess oil by resting on absorbent paper for 2-3 minutes.
  6. Serve the aloo bondas hot with tomato sauce or mint chutney.

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