Potato Bonda Recipe-Aloo Bonda
Prep Time : 10 mins
Recipe Category: Tea time snack-Appetizer
Recipe Cuisine: Indian
Potato – 4-5 medium size
Onion – 1 big finely chopped
Green chilli – 1-2 finely chopped
Turmeric powder – 1/4 tsp
Salt to taste
Oil – 2 tsp
Cashew nuts -5-6 chopped
Mustard seeds – 1 tsp
Hing/Asafoetida – a pinch
Curry leaves – a sprig
Coriander leaves – 2 tbsp finely chopped
Lemon juice – few drops
For the Batter
Gram flour/besan/kadalai mavu – 3/4 cup
Rice flour – 1/4 cup
Red chilli powder – 1 tsp
Cooking soda or baking soda – a pinch
Hot oil – 1 tsp
Salt as needed
Water as needed
Oil for frying
Pressure cook potatoes for 3 whistles. Once the pressure subsides, open the cooker. Peel the skin of the potatoes and mash it without any lumps when it is slightly hot. Don’ t make it to a paste.
Finely chop onion and green chillies.
In the same pan, add mustard seeds, when it splutters, add hing, curry leaves, onion, green chilli and saute until onions turn transparent.
Add turmeric powder and salt to taste.
Add the mashed potatoes, cashew nuts, mix well and switch off the heat.
Garnish with finely chopped coriander leaves and keep it aside to cool. Once it cools, add 3-4 drops of lemon juice and mix well.
In a bowl, mix together gram flour, rice flour, chilli powder, salt and baking soda.
Add water little at a time so that the batter is neither thin nor too thick. It should be of coating consistency. Add a tsp of hot oil to it and mix well. This is the bonda batter.
Divide the potato mixture equally and make balls out of it. (I made some smaller balls to be fried in paniyaram pan).
Now dip 3-4 potato balls in the prepared batter in such a way it is well coated on all the sides.
Heat oil in a kadai, drop a small drop of batter into the oil, if it raises to the surface immediately, the oil is ready for frying.
Reduce the heat to medium and drop 3-4 of the batter coated potato balls into the oil.
Do not disturb for the first few seconds, then stir, flip it over and fry until it turns golden brown.
Remove from heat and place it on a colander or paper towel to drain excess oil. Repeat the same process for the rest of the potato balls.
Aloo bondas can be served with coconut chutney, green chutney or ketchup.
Enjoy hot piping aloo bonda with a cup of adrak chai or South Indian filter coffee.
If you do not like frying like me, you can still enjoy aloo bondas by frying it in paniyaram pan.
Potato Bondas in Paniyaram Pan
Heat a tsp of oil in all the cavities/holes in the paniyaram/appe pan.
Place the batter coated potato balls in the cavity and cook covered on low heat.
Flip it over 2-3 times until it browns evenly on all the sides. Repeat the same process for the rest of the potato balls.
Enjoy low fat-guilt free potato bondas with tea.
My View – You cannot compare the deep fried potato bondas with the paniyaram pan fried bondas. Both tastes good but no doubt the deep fried ones scores better. The paniyaram/appe pan aloo bondas is a healthy alternative to deep fried aloo bondas. You can enjoy it without any guilt feelings.
If you love bondas, do not forget to try my
Vegetable Bonda and Mysore Bonda
Check out more Snacks Recipes
Those look so awesome. I am going to deep fry!!
Came out excellent and my family liked it very much. Thanks!
Your description is apt,clear and easy to understand.Just too good.
Came out perfectly. Thanks for the recipe
Thanks padhu. My bondas came out fluffy and crispy.