Aloo Bonda - Indian Potato Balls
Aloo bonda is a crispy, deep-fried pan-Indian snack made with a potato filling coated in a spiced besan batter. These golden-fried Indian potato balls are packed with flavours from mustard seeds, curry leaves, and green chillies, making them a perfect chai-time treat. I love this when served hot with chutney for a delicious snack!
Servings: 4 people
Calories: 299.24kcal
Ingredients
For the Aloo Bonda Balls
- 3 medium-sized potatoes
- 2 tablespoons cooking oil
- 1 teaspoon mustard seeds
- 1 teaspoon split urad dal optional
- 1 to 2 sprig curry leaves chopped
- 2 to 3 green chillies chopped finely
- 1 large onion chopped finely (divided)
- ½ inch ginger chopped very finely
- 2 pinches turmeric powder
- 1 teaspoon lemon juice
- ¼ teaspoon chaat masala
- Fresh coriander leaves chopped finely
- salt to taste
For the batter
- ¾ cup besan gram flour
- 2 tablespoons rice flour
- 1 pinch asafoetida hing
- 1 pinch turmeric powder
- ½ teaspoon red chilli powder
- 1 pinch baking soda
- salt to taste
- 1 teaspoon ghee
- water as required
- Oil to deep fry
Instructions
Prepare the Potato Balls
- Boil 3 to 4 potatoes in a pressure cooker for 3 to 4 whistles. Discard the water, peel and mash the potatoes roughly. Avoid making it too smooth.3 medium-sized potatoes
- Heat oil in a kadai or deep pan and add mustard seeds, urad dal and curry leaves. Let them splutter until urad dal turns golden.2 tablespoons cooking oil, 1 teaspoon mustard seeds, 1 teaspoon split urad dal, 1 to 2 sprig curry leaves
- Add ginger, green chillis, and half of the chopped onion with a dash of salt. Saute until onions turn translucent and then add the turmeric powder to the mix and stir for a minute.2 to 3 green chillies, 1 large onion, ½ inch ginger, 2 pinches turmeric powder, ¼ teaspoon chaat masala, salt to taste
- Transfer the content to the bowl of mashed potato, add the lemon juice, remaining chopped onions, coriander leaves and more salt if required.1 teaspoon lemon juice, Fresh coriander leaves
- Mix everything thoroughly with your hand or fork. Make equal-sized balls using a tablespoon or two and keep them on a plate.
Prepare the batter
- Mix all the batter ingredients in a bowl and add enough water to make a semi-thick consistency. Add water little by little so we can adjust the consistency. If you add a lot of water initially, you may have to add more flour and adjust the spices. We need a consistency where the batter leaves a thick coating on the potato mixture when dipped.¾ cup besan gram flour, 2 tablespoons rice flour, 1 pinch asafoetida, 1 pinch turmeric powder, ½ teaspoon red chilli powder, 1 pinch baking soda, salt to taste, 1 teaspoon ghee, water as required
Fry
- Heat oil in a kadai on a medium flame.Oil to deep fry
- Dip an aloo ball into the batter bowl using a spoon and ensure to coat it well.
- Sccop the ball with the spoon and drop it carefully into the hot oil. Repeat as needed but don't crowd the kadai.
- Deep fry the balls on medium flame by turning them often so it is cooked evenly and gets crispy outside.
- Remove using a slotted spoon once all the bondas turn a deep golden shade. Place on a kitchen tissue and serve hot with ketchup or any chutney of choice!
Notes
Have a question or looking for more tips? Please refer to the content above the recipe card. It often contains valuable explanations, tips, and ideas to enhance your cooking experience.
Nutrition
Calories: 299.24kcal | Carbohydrates: 46.7g | Protein: 8.24g | Fat: 9.7g
