aloo bonda

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Aloo bonda with step by step photos – aloo bonda or potato bonda is a deep-fried tasty snack made with gram flour (besan or chickpea flour) batter and stuffed with spiced mashed potatoes. A vegan snack.

aloo bonda recipe, potato bonda recipe, bonda recipe

Aloo bonda are the South Indian version of the popular Maharashtrian Batata vada. the difference between both these versions is the spices used in the mashed potato filling. Also in the South Indian bonda, in the batter rice flour is added along with gram flour. Whereas in the Maharashtrian version, rice flour is usually not added to the batter.

In fact Indian regional cuisine is rich with many popular snacks. In north India Samosa, Kachori, Dahi vada etc are quite popular. Whereas in south India idli, masala dosa, medu vada, Mysore bonda etc are very popular.

You can serve aloo bonda with coconut chutney or tomato ketchup or coriander chutney. A cup of hot tea will also go well with them. I served these crisp hot snacks with coconut chutney.

Note: you can also make a no onion no garlic version of bonda. Just skip the onion and garlic from this recipe.

How to make for aloo bonda

1. first boil the potatoes. Then peel and mash them when they are still warm.

boiled potatoes, aloo, potato

2. heat oil in a frying pan. Add the mustard and urad dal. allow the mustard seeds to splutter and the urad dal to get golden.

making aloo bonda recipe

3. add the chopped onion and saute till they are translucent and get softened.

making aloo bonda recipe

4. now add the ginger-garlic paste, curry leaves and green chilies. saute for a minute.

making aloo bonda recipe

5. Add the turmeric powder, asafoetida (hing) and stir.

add spices for making aloo bonda recipe

6. now add the coriander leaves & salt. Stir.

coriander for making aloo bonda recipe

7. Add the potatoes to this mixture or add this sauteed mixture to the potatoes.

making aloo bonda recipe

8. stir well. If there is moisture in the mashed potatoes, then you can cook the potato mixture for a few minutes. Add lemon juice and mix well. Check the seasoning and add more salt or red chili powder or lemon juice if required.

making aloo bonda recipe

9. Make small to medium-sized balls from this mixture. I usually lightly flatten these balls for ease of frying.

aloo bonda mixture balls

Making aloo bonda

10. Take besan or gram flour, rice flour along with the spice powder in a mixing bowl.

batter for making aloo bonda recipe

11. Mix very well and make a thick flowing batter with all the ingredients.

batter for making aloo bonda recipe

12. heat oil for deep frying aloo bonda in a kadai or pan. dip each potato ball in the batter and coat it well with the batter. add the batter coated potato balls in medium hot oil.

frying aloo bonda, frying potato bonda

13. Fry till golden on both sides. Drain them on paper towels to remove excess oil.

aloo bonda recipe, potato bonda recipe, bonda recipe

14. Serve aloo bonda hot with coconut chutney or tomato ketchup.

aloo bonda recipe, potato bonda recipe, bonda recipe

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bonda recipe, aloo bonda recipe, potato bonda recipe

Aloo Bonda

4.73 from 11 votes
This potato bonda is a fried tea time snack from the South Indian cuisine. Aloo bonda is made with gram flour & rice flour batter & stuffed with spiced mashed potato filling.
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr

Cuisine South Indian
Course: Snacks

Servings 3 to 4
Units

Ingredients

for aloo bonda batter

  • 1 cup besan (gram flour or chickpea flour)
  • ¼ cup rice flour
  • ⅓ to ½ cup water or add as required
  • ¼ teaspoon turmeric powder
  • ½ teaspoon red chili powder
  • 1 pinch asafoetida (hing)
  • 1 pinch baking soda (optional)
  • salt as required

for stuffing

  • 4 to 5 medium sized potatoes
  • 1 medium sized onion - finely chopped
  • 1 or 2 green chilies, finely chopped
  • 12 to 15 curry leaves
  • 2 tablespoon chopped coriander leaves
  • 1 teaspoon ginger-garlic paste
  • ½ teaspoon turmeric powder
  • 1 pinch asafoetida (hing)
  • 1 teaspoon mustard seeds
  • ⅓ to ½ teaspoon lemon juice or as required
  • 1 or 1.5 teaspoon urad dal (spilt and husked black gram)
  • 1 to 1.5 tablespoon oil
  • salt as required

other ingredients

  • oil for deep or shallow frying

Instructions

making stuffing

  • First boil the potatoes in a pan or steamer or pressure cooker. Then peel and mash them when still warm.
  • Heat oil in a frying pan. Add the mustard and urad dal.
  • Allow the mustard seed to splutter and the urad dal to get golden.
  • Add the chopped onion and saute till they are translucent and soften.
  • Now add the ginger-garlic paste, curry leaves and green chilies. Saute for a minute.
  • Add the turmeric powder, asafoetida and stir. Now add the coriander leaves and stir.
  • Add the potatoes to this mixture or add this sauted mixture to the potatoes. Stir well.
  • If there is moisture, then you can cook the potato mixture for a few minutes.
  • Add lemon juice & salt. Mix well.
  • Check the seasoning and add more salt or red chili powder or lemon juice if required.
  • Make medium sized balls from this mixture.

batter

  • Prepare a thick flowing batter with all the ingredients mentioned above in the 'for aloo bonda batter' list.

frying aloo bonda

  • Heat oil for deep frying in a kadai or pan. Dip each potato ball in the batter and coat it well with the batter.
  • Add the batter coated potato balls in the medium hot oil.
  • Fry till golden on both sides. Drain them on paper towels to remove excess oil.
  • Serve aloo bonda hot with coconut chutney or tomato ketchup.

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Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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24 Comments

  1. Looks and awesome recipe. Please could you clarify the following:

    The recipe uses Urad Dal. When bought in a shop Natco brand it as Urid Split. These are lentils that are normally washed and boiled before use. Your recipe seems to suggest you fry the Urad Dal without any preparation. Do they need to be washed and boiled first?

    Many thanks4 stars

    1. thanks david. no need to boil them. if you want you can rinse them and then dry in a paper towel or a kitchen napkin and then add in the oil. you can even add directly.

  2. U r a wonder dasannaji!!..ur website has indulged my interests in cooking..i always luk forward to ur new recipes and cooking tips..shud i make the batter more thick??..as the besan layer was not sticking to the potato rolls properly.4 stars

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