Aloo Bonda | Potato Bonda | Urulaikizhangu Bonda

Posted on Aug 5th, 2020

by Sowmya Venkatachalam

Categories:

Snacks

4.34 from 6 votes

Aloo Bonda is a famous snack and street food in Tamil Nadu. It has crispy outer cover and yummy aloo/potato stuffing inside. The aloo masala used in the bonda can be made with many variations depending on the choices of the spice being used. Learn how to make simple and easy Aloo Bonda/ Potato Bonda with step by step instruction / Video at Subbus Kitchen

Prep Time 15

Cook Time 30

Total Time 45

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Reading Time: 6 minutes

Aloo Bonda is one of the simple and scrumptious evening snack. Its a popular snack in almost all restaurants, Street side shops in Tamilnadu. Even in marriages for an evening snack. It is very simple to make with less effort. There is another variety go Bonda which is also very popular is Mysore Bonda. Mysore Bonda is made with Maida (All purpose flour). But for Aloo Bonda, we use gram flour and rice flour along with indian spices. First of all we need to make Aloo Masala and then prepare batter using gram flour, rice flour and other indian spices. Then coat each potato masala dumplings in batter and deep fry till the bonds is crispy and golden brown. A Best tea-time snack for a nice evening!

Tips for making Potato Bonda:

If the batter is too thin, it will not coat the filling. We can adjust by adding more gram flour.
If the batter is too thick, outer cover will be so thick and it will dominate than the filling. Adjust by sprinkling water little.
Adding Baking Soda is optional. Baking soda makes the bondages puff up a little but if you add baking soda, we have to finish the batter immediately. Do not keep the batter in refrigerator or it will become watery and will not coat the filling.
If you like the dark orange color of the outer cover use kashmiri red chili instead of regular red chili.
Deep fry the bonda in low flame till they are golden brown.
Serve with Coconut Chutney

SEE ALSO : Other yummy evening snack / chaat you may want to try:

Recipe Card

INSTRUCTIONS WITH STEP BY STEP PICTURES

Wash and Boil the potatoes and peel the skin and mash it nicely and keep it aside.

Heat oil in a pan, add mustard seeds when the oil is hot. When the mustard seeds starts to sputter, add cumin seeds, urid dal and fry till it turns golden brown color.

Add curry leaves and chopped green chilli, grated giner and fry for few seconds.

Also add cashews and saute the cashews till they are light brown.

Add chopped onions and a pinch of salt and saute it till they become transparent. Then add peas and mashed potatoes. Add necessary salt, turmeric powder and mix well.

Garnish with chopped coriander leaves and mix well. Switch off the flame. Add lemon juice and give a mix. The Potato stuffing is ready.

Allow the stuffing to cool off and then make medium Lemon sized balls. Keep these filling dumplings aside.

Now we need to prepare the bonda batter. Take a bowl, add gram flour, rice flour, salt, hing, red chilli powder, baking soda and mix well. The soda salt will make the bonda fluffy

Add water little by little and make it like a dosa batter consistency. Batter should be too thick or too watery.

Heat oil in a pan. Gently drop the rolled potato stuffing inside the bonda batter and coat it nicely in the bonda batter.

Drop the coated bonda gently into the oil and keep the flame in lwo and allow the bondas to fry completely and evenly all all sides.

Once they turn golden brown color and becomes crispy and also the bubbles in the oils disappear, then remove the bondas from oil and place it in a paper towel to drain the excess oil