Aloo Bonda

Aloo Bonda is a fried potato stuffing very commonly relished as a delicious snack with a cup of hot tea. This is a very popular South Indian street/snack food enjoyed among all age groups. The term ‘Aloo Bonda’ literally relates to bondas stuffed with a spicy mashed potato mixture. This is basically a South Indian version of the famous Maharashtrian snack termed ‘Batata Vada’. Aloo Bonda is commonly served in all restaurants and evening time shacks along with a spicy dip as a tea time snack. This is an economical snack enjoyed by the general public. You will enjoy making Aloo Bonda, one of the easiest snacks. All that is required is, boil and mash the potatoes well. Spice up and season the potato mixture. Round off the potato mixture into rounds, dip in gram flour mixture and fry the Aloo Bondas into golden crisp balls. Serve Aloo Bonda hot with ketchup or any spicy dip available.

Aloo Bonda is a versatile snack you can prepare on weekends when your family is at home. When unexpected guests arrive, this is the most favorable snack you can prepare in a jiffy. Here I have used only potato and onions for the filling but there are versions that include capsicum and peas too. One vital point, boil potatoes until they are just cooked. Do not make them soggy lest they absorb much moisture. Aloo Bonda is a wholesome snack, healthy and nutritious. Kids love the wonderful vegan snack. Indian Cuisine is rich with many traditional styled sweet and savory snacks like Dahi Vada, Samosa, Masala Dosa etc. and Aloo Bonda is one such lip smacking snack. There are restaurants serving hot and crispy Aloo Bonda with a dash of coconut chutney. You can discover a well detailed Aloo Bonda recipe here that can be easily prepared at home.

Aloo Bonda

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Prep Time 20 mins

Total Time 20 mins

Cuisine Andhra

Servings 6 people

Ingredients

  

1x2x3x

• 500 gm Potatoes boiled and mashed
• 2 nos Onion medium
• 5 nos Green chillies
• Ginger garlic paste - 50 gm
• 250 gm Gram flour Kadala podi
• 2 cups Water
• 2 tsp Cumin seeds Jeerakam
• 1 tsp Mustard seeds
• 50 gm Tamarind Amchur, Puli
• Jaggery A small piece, Sharkkara
• 3 stalks Coriander leaves
• Red chilly powder A pinch
• Turmeric powder A pinch
• Baking soda A pinch
• Salt As reqd
• Asafoetida powder A pinch, Kayam
• Oil for frying

Instructions

 

• Sieve gram flour or besan.
• Add 3/4 tsp salt, 1 tsp of cumin seeds, a pinch of red chilly powder, a pinch of turmeric powder, 1/4 tsp of asafoetida and a pinch of baking soda.
• :- Too much of asafoetida can create strong and pungent smell. It will defy the taste..so add a bit.
• Mix together to make a thick and a smooth paste, using water.
• Heat 3 tsp of oil in a deep bottomed frying pan.
• Splutter mustard seeds, cumin seeds, ginger-garlic paste, green chillies and onion.
• Fry until the onions become translucent.
• Add mashed potatoes and salt and mix well.
• Add fresh coriander leaves and simmer for 2-3 mins.
• Take a small vessel and add tamarind pulp and jaggery.
• Simmer on low flame.
• Add this to the potato mixture.
• If using amchur powder, you can directly add 1-2 tsp of amchoor powder to the mixture.
• Make small balls off the mixture.
• Dip in the besan batter and deep fry.
• :- Serve with coconut/pudhina chutney/tomato sauce.

Notes

You can visit this link Chicken Paneer Samosa. You can also visit this link Vada Pav.

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