Aloo Bonda

 Aloo Bonda

Aloo bonda also known as potato bonda is a popular South Indian snack and a street food. Aloo translates to potato and bonda to a ball shaped fritter. So aloo bonda literally translates to bondas that are stuffed with potatoes. These are a South Indian version of the popular Maharashtrian snack Batata vada.

Aloo bonda are served in almost all tiffin centers and restaurants in Karnataka for the evening Tea time snack. These originated in the Udupi hotels and eventually became one of the most common on all restaurant menus since they are loved by many.

Goli baje, Vegetable bonda, Crispy mysore bonda , Andhra punugulu  and egg bonda are similar other bonda recipes on the blog.

To make aloo bonda, first boiled potatoes are seasoned and spiced. Then dipped in gram flour batter and deep fried to golden. These are very good to make on weekends or during festivals or when you have guests home.

Usually aloo bonda is made simple just with aloo and onions, but some restaurants also make with capsicum and peas. These are served with coconut chutney, tomato chutney or with masala tea.

Pro Tips

• The consistency of the batter is very important. If the batter turns thin, the batter will stick up to the bottom of the kadai and distort the shape of the aloo bonda.

• The oil has to be enough hot to cook the batter in the shape of the ball. If the ball is dropped when the oil is at low temperature than required, then the bonda will not hold round shape, instead they turn out flat.

• Avoid disturbing the aloo bondas for a minute when you drop them in the hot oil.

• Making perfect shaped aloo bonda comes out of practice.

How to make Aloo Bonda (Stepwise Photos)

1. Boil or steam potatoes till just done. Do not cook them until soggy.

2. Add oil to a hot pan and add mustard, cumin and urad dal. Saute until the dal turns lightly golden.

3. Add hing and ginger. Stir it.

4. Add onions, curry leaves and green chilies. Sprinkle salt.

5. Fry until the onions turn golden. Add coriander powder, turmeric, saunf powder and garam masala (optional).

6. Add potatoes.

7. Mash them and add lemon juice.

8. Saute until everything is just well combined. Add coriander leaves if you have. Taste the mixture and make sure there is enough salt in it.

9. Cool the mixture and divide to 6 to 7 balls. You can even make 8 if you want smaller ones.

10. Begin to heat up oil in a kadai. Add besan, rice flour, chili powder, turmeric and salt to a bowl.

11. Add enough water and make a thick batter. I used about half cup and 1 tbsp.

12. Make a thick and smooth batter. If the batter is runny then you may add more flours and mix. Taste this as well. It has to be slightly salty.

13. When the oil turns hot, do the heat test to check if the oil is hot enough by dropping a tiny amount of batter in the oil. Firstly, the batter must raise slowly and should not sink. When it is ready drop each ball in this batter.

14. Coat it well with the batter.

15. Drop in the hot oil. Stir gently after a minute and fry until golden.

16. Drain on to a kitchen tissue.

Serve aloo bonda hot or warm with chutney or masala chai.