Aloo Bonda Recipe | How to make aloo bonda

Aloo Bonda

Aloo bonda is a deep fried snack and can be made easily. They are crispy from outside and soft from inside. First time I had aloo bonda at my aunts place in Madhya Pradesh. Usually they serve aloo bonda with meethi chutney or green chutney. Yesterday I prepared aloo bonda for my son for the evening snack and he loved a lot. I am sharing the same recipe for my readers as well…

Aloo Bonda

Ingredients :

For Stuffing

  • 3 medium potatoes boiled peeled and mashed
  • 1 medium onion (finely chopped)
  • 1/4 teaspoon turmeric (haldi) optional, (if you want the color in your stuffing add turmeric)
  • 1 tsp ginger (finely chopped)
  • 2 green chili (finely chopped), adjust according to tase
  • 2 tablespoons chopped cilantro (hara dhania)
  • salt to taste
  • 1 tablespoon oil

For Batter

  • 1/2 cup besan, gram flour
  • 1 tablespoon rice flour
  • a pinch of asafoetida (hing)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon red chili powder
  • salt to taste
  • About 1/4 cup of water
  • oil for frying

Method :

  • In a bowl mix besan, rice flour, salt, asafoetida, red chili powder and baking powder. Add water slowly to make a thick and smooth batter. Set aside.
  • Heat 1 tbsp oil in a frying pan on medium heat.
  • Add chopped onions. Saute till they become translucent.
  • Now add ginger, green chili, turmeric, salt and mix well.
  • Now add the mashed potatoes and mix well
  • Stir fry for about 3 minutes over medium heat. Add chopped coriander and mix it well. Turn of the heat.
  • Let the potato mix cool off, divide them into equal portions and make them into smooth round ball.
  • Heat sufficient oil in a frying pan on medium flame. To check if the oil is ready, put one drop of batter in oil. The batter should come up but not change color right away.
  • Dip the potato balls into the batter one at a time, making sure the potato balls are completely covered with batter. Then slowly drop them into the frying pan.
  • Turn them occasionally. Fry the aloo bonda until all sides are golden-brown.
  • Take out on the absorbent paper.
  • Serve hot aloo bonda with tomato ketchup or dhaniya chutney.

Related posts:

You can leave a response, or trackback from your own site.

Leave a Reply