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:
1. Batata Vada
2. Vada Pav
Recipe Card
Aloo Bonda | Potato Bonda | Urulaikizhangu Bonda
Equipments Needed
- Heavy Bottomed Pan
- Mixing Bowl
Servings: 4 people
Calories: 136kcal
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
Print Recipe
Ingredients
- 1 Cup Gram Flour (Besan / Chickpea Flour)
- ⅓ Cup Rice Flour
- 2 Pinch Baking Soda
- 1 Pinch Asafoetida (Asafetida / Hing)
- 1 teaspoon Red Chili Powder
- 2 Cups Oil For Deep Frying
For Potato Filling
- 4 nos Potato big size, boiled peeled
- 1 Onion Finely Chopped
- ¼ Cup Green Peas
- 3 teaspoon Chopped Coriander Leaves
- 1 teaspoon Salt Adjust as needed
- 1 teaspoon Lemon Juice
For Tempering
- 2 tablespoon Oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin Seeds
- 2 teaspoon Split Urad Dal
- Few Curry leaves
- 2 Green Chili Finely Chopped
- 1 teaspoon Ginger Grated
- 1 tablespoon Cashews
Instructions
- 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 oilThe yummy, mouth-watering Aloo Bonda is ready to serve hot with any chutneys.
Video
Notes
- 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
- Serve with Coconut Chutney
Nutritional Info
Nutrition Facts
Aloo Bonda | Potato Bonda | Urulaikizhangu Bonda
Amount Per Serving (1 Bonda)
Calories 136
Calories from Fat 36
% Daily Value*
Fat 4g6%
Carbohydrates 21g7%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.
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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
- The yummy, mouth-watering Aloo Bonda is ready to serve hot with any chutneys.
